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Parchment-baked Orange Ginger Wild Salmon

with Shaved Fennel, Cherry Tomatoes, and Shitake Mushrooms

4 wild salmon filets, 4 to 5 ounces each

1 cup shaved fennel

1 fresh orange

1 tablespoon fresh ginger

12 cherry tomatoes, cut in half

12 medium shitake mushrooms

12 chives (garnish)

8 ounces dry white wine

4 pieces square parchment

Olive oil as needed

Sea salt as needed

Cracked black pepper as needed

1.Ask your seafood provider for a one-pound-plus piece of salmon with skin on and scraped, to make sure the scales are removed, and double-checked for bones. Cut into four equal portions.

2.Microplane the orange, cut into segments, and set aside. Keep zest and slices separate.

3.Peel and microplane the ginger. Mix with the orange zest and olive oil to make a paste and set aside.

4.Shave the fennel very thin with your knife, slicer, or mandolin and set aside.

5.Cut cherry tomatoes in half and set aside.

6.Wash and remove the stems of the shitake mushrooms and set aside.

7.Season both sides of the salmon with sea salt and cracked black pepper, then smear a light coating of the orange ginger paste on the flesh side of the salmon.

Parchment Pouch Assembly

1.Place a piece of square parchment paper on your prep table, and rub the center with a little olive oil.

2.Place about 1/4 cup of the fennel in the center of the parchment and place the salmon on top of the fennel.

3.Arrange the vegetables (cherry tomatoes, shitake mushrooms) around the fish.

4.Place three orange segments on top of the salmon, and drizzle with a little olive oil.

5.Grab the corners of parchment, hold them up slightly to form a pouch, and add two ounces of dry white wine to each pouch.

6.Pull all four corners up, twist the bag closed, and bake in a preheated 325-degree oven for 15 to 20 minutes.

7.Carefully open each bag, and garnish with chive spears.

Serves 4.