From the menu of: Hammocks Trading Company

Hammocks’ Baked Salmon in Parchment

Hands on: 1 hour, 15 minutes Total time: 1 hour, 30 minutes Serves: 4

3 Roma tomatoes

3 tablespoons olive oil, divided

Salt and freshly ground white pepper

8 fingerling or Yukon Gold potatoes

2 bulbs fennel, woody base and fronds discarded, sliced 1/4-inch thick

2 parsnips, peeled, sliced 1/4-inch thick on the bias

8 tablespoons Shallot-Herb Butter (see recipe)

1/2 cup thinly sliced shallots

1/2 cup garlic-basil flavored tomato sauce, divided

4 (7-ounce) salmon fillets, skin and pin bones removed

8 sprigs fresh tarragon

8 sprigs fresh dill

8 leaves fresh chives

2 tablespoons unsalted butter, melted

Bring a large saucepan of water to a boil. Have a bowl of ice water nearby. Cut a shallow X just through the skin at the blossom end of each tomato. Carefully lower tomatoes into boiling water and boil about 30 seconds or just until you see the X start to widen. Do not overcook. Use a slotted spoon to remove tomatoes from boiling water and place immediately in ice water. Turn off heat and reserve saucepan of water. Allow tomatoes to cool, then strip off peel, beginning at the X.

Core tomatoes, then cut in quarters and remove all seeds and juice. You now have tomato “petals.” In a small bowl, toss tomato petals with 1 tablespoon olive oil and a pinch of pepper and salt. Set aside.

Bring saucepan back to a boil. Salt the water and add potatoes. Cook until tender, about 20 minutes depending on the thickness of the potatoes. Drain potatoes, allow to cool and peel. Slice 1/4-inch thick and set aside.

While potatoes are cooking, in a medium skillet, add 1 tablespoon olive oil and heat until very hot. Add just enough fennel slices to cover skillet bottom in a single layer. Season with salt and pepper. Cook until first side is well caramelized, about 2 minutes, then turn and caramelize second side. Remove and allow to cool. Repeat until all fennel is caramelized.

In the same skillet, repeat process with parsnips and remaining tablespoon of olive oil. Set aside to cool.

Lay four18-by-24-inch pieces of parchment paper or aluminum foil out on counter. Fold parchment paper or foil in half widthwise. Open parchment paper or foil. Spread 1 tablespoon Shallot-Herb Butter in a circle about 1 inch away from crease on each piece. Make a second circle with 1 tablespoon Shallot-Herb Butter on the other side of the crease. When folded, the butter will be on the top and bottom of the fish.

Divide shallots evenly between four pieces of paper or foil, scattering on the buttered circle that will be the bottom of the packet. Divide reserved fennel, parsnips, tomato petals and potatoes on top of shallots. Top vegetables with 1 tablespoon tomato sauce.

Season both sides of salmon fillets with salt and pepper and arrange one on top of each pile of vegetables and sauce. Top each fillet with 1 tablespoon tomato sauce. Divide tarragon, dill and chives between packages and arrange on top of tomato sauce.

Brush the outer 1-inch of each piece of parchment paper or foil with melted butter. Fold the top half of the paper or foil over the salmon until the edges meet, and roll 1 inch of paper or foil along the three unfolded slides towards the fillet to seal the package well. Refrigerate the salmon packages up to 4 hours in advance.

When ready to cook, remove salmon packets from refrigerator 30 minutes before planning to cook. Preheat oven to 500 degrees.

Arrange the packets on rimmed cookie sheets and bake 12 minutes for medium-rare salmon, 14 minutes for medium. Bake 18 minutes for well-done salmon. The parchment paper may become very brown. Move the packets to serving plates, slice open and serve immediately.

Per serving: 828 calories (percent of calories from fat, 44), 48 grams protein, 69 grams carbohydrates, 13 grams fiber, 41 grams fat (17 grams saturated), 165 milligrams cholesterol, 414 milligrams sodium.

Hammock’s Shallot-Herb Butter

Hands on: 10 minutes Total time: 10 minutes Makes: 1 1/4 cups

1 cup unsalted butter, room temperature

1 tablespoon finely chopped shallot

2 teaspoons chopped Italian parsley

1 teaspoon chopped fresh tarragon

1 teaspoon chopped fresh dill

1 teaspoon chopped fresh chives

1 teaspoon white wine

1 teaspoon salt

1/2 teaspoon fresh lemon juice

1/4 teaspoon freshly ground white pepper

In a small bowl, combine butter, shallot, parsley, tarragon, dill, chives, wine, salt, lemon juice and white pepper. Mix well. Allow to stand at room temperature if using immediately, or refrigerate for up to 48 hours.

Per 1-tablespoon serving: 82 calories (percent of calories from fat, 99), trace protein, trace carbohydrates, trace fiber, 9 grams fat (6 grams saturated), 25 milligrams cholesterol, 108 milligrams sodium.