- 4 Secret Island Salmon filets
- 1 dozen small fingerling potatoes
- 1 tbsp kosher salt, divided
- 1 cup cremini mushrooms, sliced
- 2 cloves garlic, minced
- ¼ cup sherry vinegar
- 3 tbsp extra virgin olive oil
- ½ tsp red pepper flake
- ¼ cup unsalted butter
- 4 sprigs thyme
- 1 lemon
- 4 sheets parchment paper
Preheat oven to 400° F.
In a medium pot, add 2 quarts of water and bring to a boil over high heat. Once boiling, reduce to low-medium heat, add potatoes with 2 tsp of salt. After 8-9 minutes, potatoes should be fork tender. Strain and allow to cool.
Season filets with a tsp of salt and red pepper flake, set aside.
In a medium mixing bowl carefully toss mushrooms, potatoes, garlic, vinegar and olive oil.
In the middle of each parchment sheet, arrange evenly: one salmon filet, mushroom-potato mixture, a pat of butter, and a sprig of thyme.
To seal, pull one edge of the parchment over the salmon, to the opposite corner. Close the parchment by folding the corners together from one side to the other. Set pouches on a baking sheet and bake for 15-18 minutes. Remove from oven and carefully cut open each pouch to allow steam to escape. Transfer open pouches to plates and serve.
Consuming raw or undercooked seafood or shellfish may increase your risk of foodborne illness.
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