Lavash-Wrapped Salmon
Chef Anna
Rated 5.0 stars by 1 users
Author:
Chef Anna
Servings
2
Prep Time
60 minutes
Cook Time
40 minutes
Hey there, it’s Chef Anna! 🐟🥖 Get ready to elevate your seafood game with our Lavash-Wrapped Salmon! We’re taking tender king salmon, brushing it with a savory garlic-paprika butter, then wrapping it in crispy, golden lavash for the perfect crunch. Topped with fresh tarragon and dill, and paired with a tangy beet-infused Greek yogurt, this dish is a flavor explosion! Roasted green onions complete the plate, adding a pop of color and earthy sweetness. Trust me, this is a dish that’ll make you feel like a gourmet chef in your own kitchen! 🌿🔥
Ingredients
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2 6 ounce king salmon filets
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4 tablespoons unsalted butter
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1 clove garlic
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1/2 tablespoon sweet paprika
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2 lavash wraps, each 8 by 10 inches
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Balinese Truffle Salt
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2 fresh tarragon sprigs
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2 fresh dill fronds
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1 tablespoon sunflower oil
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1 medium red beet, cooked, peeled, and finely diced
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2 tablespoons sunflower oil
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1 teaspoon red wine vinegar
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1 garlic clove
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Salt and freshly ground black pepper
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1 1/2 cups plain full-fat Greek yogurt
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Cutting board
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Knife
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Small mixing bowl
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Pastry brush
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Baking sheet with lined with parchment paper
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Tongs
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Paper towels
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Measuring cups and spoons
For the Fish 🐟
For the Yogurt 🍶
Mise en Place 🔪
Directions
Homework: 24 Hours Before Cooking 🕛
Cook the beet in advance by boiling or roasting it. Once cooked, peel the beet and dice it finely. Store the diced beet in the refrigerator until class time.
Prep 🥒
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
In a small bowl, combine the melted butter, minced garlic, paprika, and a pinch of salt. Brush both sides of each salmon fillet with the garlic butter mixture. Season with freshly ground black pepper.
Lay each lavash wrap on a clean surface. Place a salmon fillet in the center of each wrap, and top with a sprig of tarragon and a dill frond. Fold the bottom of the lavash up to cover the fillet, then fold in the sides and fold down the top to form an envelope-shaped packet.
Place the green onions on the baking sheet alongside the salmon packets. Brush them with sunflower oil and sprinkle with a pinch of salt.
Roast for 12 to 15 minutes, until the lavash is golden and crispy, and the green onions are soft and bright green.
How to Cook 🍳
In a small bowl, toss the diced beets with the sunflower oil, red wine vinegar, minced garlic, salt, and pepper. Taste and adjust seasoning, adding more vinegar if needed.
Ensure the lavash is golden and crispy, and the green onions are fully cooked. If necessary, roast for an additional minute or two.
Remove the salmon packets from the oven and let them rest for a few minutes. Plate the lavash-wrapped salmon alongside the roasted green onions.
Serve the beet yogurt on the side for dipping or spreading.