Chef Anna’s Lavash Salmon
Brush the salmon generously with the garlic butter mixture before wrapping.
About 2 hours if you’re slow · About an hour and 15 minutes if you push. Includes boiling the beet ahead.
Method
chefjasonmckinney.com/recipes/chef-annas-lavash-wrapped-salmon
- 1
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.
- 2
Preheat the oven to 205°C. Line a baking sheet with parchment paper.
- 3
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.
- 4
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.
- 5
Place the green onions on the baking sheet alongside the salmon packets. Brush them with sunflower oil and sprinkle with a pinch of salt.
- 6
Roast for 12 to 15 minutes, until the lavash is golden and crispy, and the green onions are soft and bright green.Timer: 12 min
- 7
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.
- 8
Ensure the lavash is golden and crispy, and the green onions are fully cooked. If necessary, roast for an additional minute or two.
- 9
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.
- 10
Serve the beet yogurt on the side for dipping or spreading.
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