Saumon en papillote with vegetables and beurre blanc or asian vinaigrette
note: the asian-style alternative below is now the preferred recipe - same baking directions
      use only the very best quality chinese ground ginger
1 serving
serve with Bandol rosé
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Saumon en papillote - 425°F [small sheet pan (toaster oven pan), parchment folio]
~450g salmon filet - king salmon is best, or sockeye
if thicker at one end, make long parallel slices and open out
2 med carrot julienne
1/2 fennel bulb very thin julienne
1/4 leek julienne, white part
~2tbsp daikon cut into batons (or broccoli, cauliflower in small pieces)
(alternative: the squash-broccoli-kohlrabi-fennel-chive mix from "red snapper")
optional: small handfull tangerine leaves (add after cooking)
Dry rub:
3/4tsp salt
lemon zest
sage
ground coriander
black pepper
ground fennel seed
cayenne pepper

fold over parchment and place half on small sheet pan; place cut vegetables on parchment,
juniper on top; coat salmon with salt and spices and place on top; fold envelope closed,
tuck edges under; bake 425°F 22min; remove and cool covered ~5min, meanwhile warm plate in oven
put salmon on plate, remove skin and bones; put vegetables beside; sauce salmon with beurre blanc
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Beurre blanc [0.9l stainless saucepan]
1tbsp white or rosé wine
1tsp lemon juice
1tsp cream
1/3 shallot diced
1/4tsp salt
lemon zest
white pepper
3tbsp butter

heat wine and lemon juice [low] until reduced >50%; add cream, seasonings [low-lowest]
add butter in 2 pieces and whisk together; remove from heat, whisk occasionally until ready
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Alternative: Asian-style with broccoli, snow peas, daikon, radicchio, sesame and ginger
Dry rub:
3/4tsp salt
ground ginger
cayenne pepper
powdered garlic
wasabi powder
Vegetables: julienne carrots, snow peas (cut in half lengthwise) - all around the edges,
  daikon microgreens around the edges, under everything else, or arugula, peppercress, broccoli
  baby eggplant thin slices on top of snow peas (or regular eggplant thin sliced)
  baby or sliced king oyster mushrooms arond edges, on top of eggplant
  2 stems broccolini (broccolette, sweet baby broccoli) florets and stems chopped thin on top
  3-4 small chopped brussels sprouts (prefer purple) on top around edges
  broccoli florets, chives, daikon (or watermelon radish) batons top to bottom under the salmon
  with some radicchio di Castelfranco (sugarloaf, treviso, red endive) torn, placed on broccoli
  the total volume of cooked salmon and vegetables should be about the same

Asian vinaigrette (instead of beurre blanc) tossed in [1c lidded pyrex bowl]:
3tsp rice wine vinegar with sugar and salt
2tsp tamari / soy sauce
2tsp toasted sesame oil
1/2 shallot minced
ground ginger
cayenne pepper