Chef Anna’s Lavash Salmon

Method

1. 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. 2

   Preheat the oven to 400°F. Line a baking sheet with parchment paper.

3. 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. 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. 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. 6

   Roast for 12 to 15 minutes, until the lavash is golden and crispy, and the green onions are soft and bright green.

7. 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. 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. 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. 10

    Serve the beet yogurt on the side for dipping or spreading.