October is National Seafood month, a time to celebrate the incredible variety of seafood and honor the people who bring it from the ocean to our tables. It’s the perfect opportunity to dive into the world of sustainable fishing and appreciate the delicious, healthy benefits of incorporating more seafood into your diet. This month is all about getting creative in the kitchen and trying new recipes.
Cura’s Chef Jason Clark created a seasonal favorite of his that highlights two classic cooking techniques to build a unique and flavorful seafood dish. This recipe combines the smoky, aromatic flavor of cedar plank cooking with the gentle steaming of the French technique, En papillote, to create a Pacific Northwest-style dish with a sophisticated French twist.
The secret to this recipe is a two-part process. First, we use a cedar plank. When placed on a hot grill or in the oven, a pre-soaked cedar plank releases steam and fragrant wood oils that infuse the salmon with a delicious, woodsy flavor. This not only keeps the fish moist but also imparts a subtle smokiness.
Next, we take it a step further by wrapping the plank and salmon in a pouch of parchment paper, a technique known as en papillote. As the packet heats, the moisture from the ingredients—leeks, carrots, bell peppers, Brussels sprouts, and a bright squeeze of lemon—turns to steam. This steam circulates within the sealed pouch, gently cooking the salmon and vegetables while locking in all the vibrant flavors.
To finish this dish, we’ll use homemade pomegranate molasses. This intensely tart and sweet syrup adds a complex, fruity flavor that beautifully complements the rich salmon and smokiness of the cedar.
The result is a healthy, elegant, and flavorful dish that’s perfect for a weeknight dinner or a special occasion. So, grab your apron and get ready to celebrate National Seafood Month by trying this creative and delicious recipe.
