Salmon En Papillote with Ricotta Polenta and Roasted Brussel Sprout Salad

Salmon En Papillote

Salmon Fillet 8oz.
Fresh Rosemary 1 Sprig
Fresh Thyme 1 Sprig
Lemon 1 Ring
Chardonnay 1 tbsp
Clarifed Butter 1 tbsp
Kosher Salt To Taste
Black Pepper To Taste
Parchment Paper 1 Sheet

Ricotta Polenta

Veggie Stock 1 cup
Heavy Cream 1 cup
Polenta ½ cup
Ricotta ½ cup

Roasted Brussel Sprout Salad

Brussel Sprouts ½ pound
Capers 1 tbsp
Walnuts 2 tbsp
Olive Oil ½ cup
Red Wine Vinegar ¼ cup
Honey 1 tsp
Lemon Juice 1 ½ tbsp
Kosher Salt 1 tsp

Vegetable Stock

Water 10 cups
Medium Onion 1 ea
Garlic 2 cloves
White Mushroom 8 ea
Carrots 3 ea
Celery 4 ribs
Chives 6 Stalks
Fresh Parsley 10 sprigs
Bay Leaf 1 Leaf
Olive oil 2 tbsp
Chardonnay ½ cup

Skinning a Salmon:
Place the fillet, skin-side down, on a fresh cutting board. Coat the tail end in salt to give you a good grip and stop it from slipping.

Holding the tail end firmly, use a sharp knife to make a cut between the flesh and skin in the opposite direction from the tail end.

Holding the end tightly, continue to cut along the length of the fillet (take care not to cut through the skin). Remove and discard skin. 

Salmon En Papillote: 
Fold Parchment paper in half and cut into a half heart. The fold will be the center.
Open paper up and place salmon fillet on the inner top right of the full heart.
Evenly distribute remaining ingredients on top of the fillet.
Re fold the parchment to cover salmon. Allowing for a tight seal.
Cook in oven at 400 degrees of approximately 15 mins.

Vegetable Stock:
Clean onion and remove skin. Wash remaining vegetables and rough chop. Combine vegitables in a large bowl and toss with olive oil. Place vegetables in a large sauté pan and roast for 15 mins at 400 degrees. Rough chop fresh parsley and set aside. Deglaze pan with white wine and place in large stock pot with a Bay leaf. Add water and bring to boil. Allow to boil for 1- 1 ½ hours or until stock is reduced by half.  Add fresh Parsley near end of boiling so the flavor isn’t cooked out. Bring off heat and cool.

Ricotta Polenta: 
Combine water and cream in a sauce pan.
Bring to simmer and add the cornmeal, whisking to prevent lumps.
Add salt and pepper to taste and reduce heat, allow 5-8 mins to cook to completion.
Remove from heat and add ricotta.

Roasted Brussel Sprout Salad: 
Clean and quarter Brussel sprouts and roast in a lightly oiled baking pan.
Roast for approximately 8 min at 400 degrees, or until brown and crispy.
Combine olive oil, red wine vinegar, honey, lemon juice and salt in a large bowl and whisk.
Toss roasted Brussel sprouts with caper and walnuts, then add dressing as desired.