For a zillion years, Mario’s Place, an upscale Northern Italian restaurant in Riverside, has been a place I loved going to for celebrating special occasions. At one time, Leone Palagi, the chef and owner, used to hold cooking classes, and it was a lucky day when Lorelei, my sister, enrolled in his class that focused on Herb Salmon. After learning how to make it, she generously shared this delicious recipe. 

The salmon is cooked in a sealed envelope of parchment paper. This method of cooking helps to keep it moist and infuses the flavor from the herbs into the fish. The bright herbs work to complement the salmon and impart a fresh and unique aroma into the dish. 

It is a dish that looks really impressive and is a good healthy option. This recipe allows me to express the type of flavor profile I love to cook  (herby and refreshing). Best of all, it gives me an opportunity to use my time and skills to express kindness and love for the people I care about. It is on the menu when my friends Linda and Bradly visit from Napa (a food lover’s paradise and pretty much the birthplace of California Cuisine), as well as special occassion dinners like my 71 birthday celebration.

This salmon recipe is no longer on the menu at Mario’s Place. Luckily, Lorelei has held onto the recipe for years, and it is our favorite way of serving salmon to family and friends.

Recipe from Leone Palagi – Serves 4

Ingredients

• 4   Salmon fillet, 6 oz. skin on
• 2 t    Minced chives
• 2 t    Minced mint
• 2 t    Minced cilantro 
• 2 t    Minced basil
• 2 t    Salt
• 1 t    Pepper
• Lemon wedges for serving
• 4      Parchment paper sheets (8” x 8”)

Directions

• Preheat oven to 375 degrees F.
• Mix the herbs together
• Place one salmon fillet on individual pieces of parchment paper, skin side down
• Salt and pepper each fillet evenly
• Sprinkle the herb mixture over fillets.
• Crimp edges of parchment until well-sealed, make an envelope
• Place the packet on a baking sheet.
• Bake for 15 to 20 minutes, depending on the thickness of salmon
• Serve with lemon wedges.