Wild King Salmon Mi-Cuit with Herbs, Flowers, and Coriander Seed
Source: Daniel Corey, Luce
This recipe was demonstrated for CUESA’s Market to Table program on August 9, 2014.
Note: Mi-cuit translates as “partially cooked” in French.
8 slices lemon
2 pounds wild King salmon fillet, skin on
Salt and freshly cracked black pepper, to taste
½ cup extra-virgin olive oil
½ cup dry white wine
1 tablespoon fennel seeds
1 tablespoon coriander seeds
½ yellow onion, sliced
3 garlic cloves, sliced
6 sprigs thyme
6 sprigs tarragon
1. Preheat the oven to 200ºF.
2. Lay the lemon slices in a single layer in an ovenproof dish large enough to hold the salmon. Season the salmon liberally with salt and pepper and lay it skin-side-down on the lemon slices. Pour the olive oil over the salmon to coat and let the excess run into the pan. Add the white wine. Evenly distribute the fennel and coriander seeds, the sliced onion, and the sliced garlic, and finish with the thyme and tarragon.
3. Cut a piece of parchment paper into a rectangle slightly larger than the salmon and gently lay it directly on top to loosely cover.
4. Cook the salmon in the oven for 60 minutes. Remove from the oven and garnish with herbs and flowers. Serve immediately. (If desired, this dish can be served at room temperature, or even chilled. Garnish before serving.)
Photo by Jennifer Kregear.