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Similar to a tuna salad, but with a bit more veggies. Be sure to select wild salmon, especially from Alaska where fishermen lead the highest industry standard for catching salmon sustainably. Leftover or canned salmon works well for this salad. Greek yogurt can be substituted for the mayonnaise.
Salmon is wrapped in pastry dough and baked until it is puffed and golden. The pastry keeps the moisture in, which helps you avoid drying out the fish. There are two ways of preparing this dish. One is as a large fillet wrapped up, perfect for a buffet style brunch since you would simply cut off a small piece. The other is in individual pieces, which is lovely for a sit down dinner.
Bundling salmon and a few extras in parchment paper keeps the steam and moisture in the fish— where it belongs. We suggest a technique for neatly wrapping up the parchment, but as long as it is wrapped and the seal is down on the pan it will cook up easily.
The beautiful Herbs de Provence creates a delicate crust on this roasted salmon. Rub on a bit of Dijon mustard for another element of flavor. If you do not enjoy mustard it is fine to leave it off and just sprinkle & press the herbs directly on to the fish.
For Christmas morning breakfast, I like to have very little hands on work required to prepare it. So, I have taken to making egg + bread stratas. While there is a bit of work the night prior, in the morning my children can help me with the final Santa look. Then we toss it in the oven while we open presents and nibble on other treats. About mid-morning we are ready for our brunch which typically includes mimosas and sparkling drinks for our kiddos. The green onions are entirely optional and honestly if you love breakfast sausage or bacon, cook it up and crumble it in. I find the amount of bread, eggs, and milk quantity can vary depending on the size of my casserole dish. This is a flexible recipe, please adjust accordingly!
