When I went to Tulane (Go Green Wave!) I fell in love with the city of New Orleans for its food and culture. One dish that I kept going back to was the oyster Rockefeller at Galatoire's. If you haven't had lunch at Galatoire's on a Friday, I highly recommend you do so once Covid is in our rearview! It is so fun that sometimes your lunch can last right until dinner time!
When I moved to San Francisco, I had a very unfortunate encounter with oysters that landed me in the hospital for dehydration from all of the ...emesis. Now, I won't touch another oyster with a 10-foot pole, so I have recreated Galatoire's Oyster Rockefeller with salmon instead of oysters. This is a delicious and decadent dish that would be perfect for New Year's Eve!
Yields: 4 servings
Ingredients:
2 lbs salmon
Salt and Pepper
1 lemon
Rockefeller Sauce:
2 cups of baby spinach
1/4 cup of green onions, chopped
1/4 cup of finely chopped yellow onion
1/3 cup of parsley, chopped
1 celery rib, chopped
1 teaspoon of minced garlic
Pinch of ground thyme
Pinch of ground anise
1/2 teaspoon of kosher salt
1/4 teaspoon of black pepper
1 tablespoon of red wine vinegar
1 teaspoon of Worcestershire sauce
2 tablespoons of Herbsaint liqueur
3/4 cup of melted ghee
3/4 cup of Panko flakes
Directions
Preheat oven to 425 degrees
Make Rockefeller sauce by combining all the ingredients except for the Panko flakes in a food processor. Coarsely puree and then transfer the sauce to a mixing bowl. Fold the panko flakes into the sauce until fully combined.
3. Pat the salmon dry, sprinkle generously with salt and pepper, and place in a
casserole dish or half of a sheet pan lined with parchment paper. Spread the
sauce over the salmon.
4. Place in oven and cook until done, about 15-17 minutes or once the internal
temperature reaches 145 degrees
5. Squeeze a fresh lemon over the salmon and serve!