Here it is: Smoked & Fresh Salmon "en chemise" Fresh salmon enrobed in a layer of smoked salmon and roasted at a high temperature is rich and elegant with a subtle smoky perfume. An instantaneous room-temperature sauce, made from tomatillos, basil, cilantro, and lime, is a striking accompaniment. And like the book it is adapted from, the recipe is Radically Simple.
6 thick salmon fillets with skin, 6 ounces each 9 ounces, best-quality, thinly-sliced smoked salmon 16 ounces tomatillos, at room temperature 1/2 cup extra-virgin olive oil 1/2 cup packed fresh basil leaves 1/2 cup packed fresh cilantro leaves 1/4 cup chopped onion 1 tablespoon fresh lime juice large handful of pea shoots or microgreens to garnish
Preheat the oven to 475 degrees F. Remove any bones from salmon and season with salt and pepper; place on a rimmed baking sheet. Completely enrobe the top and sides of each fillet with a thin layer of smoked salmon, pressing down firmly and tucking ends under the fish. Roast 12 to 14 minutes, until just firm. Do not overcook. Meanwhile, cut the tomatillos into 1-inch pieces. Add to a food processor with the oil, basil, cilantro, onion, lime juice and 1-1/2 teaspoons salt. Process until very smooth. Spoon a puddle of sauce onto 6 large plates. Top with the salmon and garnish with pea shoots or microgreens. Serves 6
Serve with a chilled crisp sauvignon blanc. Enjoy!