From Chef Philippe Schmit of Philippe, in Houston
For the salmon
1 tablespoon olive oil
4 seven-ounce salmon filets, loin cut
2 eggs, beaten
broccoli basil pesto (recipe to follow)
spaghetti squash (recipe to follow)
4 tablespoons scallions, sliced
salt and pepper, to taste
4 ounces white soy sauce
4 pinches of basil chiffonade
4 pinches of chervil
vierge vinaigrette (recipe to follow)
Preheat oven to 350 degrees. In a nonstick pan, heat 1 tablespoon of olive oil and sear the salmon. Set aside. In a small bowl, add a splash of water to the beaten eggs to make a wash. Brush the egg wash over the rice paper. Using 2 overlapping leaves for each loin, place salmon on paper. Spread approximately 2 ounces of the pesto over the salmon. Roll salmon in the paper, keeping it snug like a sushi roll. Repeat for all salmon loins. Heat 1 tablespoon of olive oil over medium heat and sear the paper-wrapped salmon until golden on all sides. At the same time, sauté spaghetti squash in a splash of olive oil. Add scallions, salt, and pepper to taste. To finish, add white soy sauce.
For the vegetable brunoise
2 ounces zucchini, julienne, diced, and blanched
2 ounces yellow squash, julienne, diced, and blanched
2 ounces tomatoes, diced
2 ounces butternut squash, julienne, diced, and blanched
Combine all ingredients in a bowl and set aside.
For the vierge vinaigrette
1 lemon, zested and juiced
2 tablespoons sherry vinegar
6 tablespoons olive oil
salt and pepper
In a mixing bowl, whisk together the lemon juice and sherry vinegar. Add olive oil in a slow stream until emulsified. Add lemon zest, salt, and pepper. Set aside.
For the broccoli basil pesto
4 ounces basil, blanched
4 tablespoons olive oil
2 ounces Parmesan cheese
1 ounce pint nuts
4 ounces broccoli, coarsely puréed
In a small food processor or using a mortar and pestle, combine the basil, olive oil, Parmesan, and pine nuts. Transfer to a bowl. Blanch the broccoli, purée it, and add to the bowl. Set aside.
For the spaghetti squash
1 3/4 pounds spaghetti squash
Cut the spaghetti squash in half, wrap in foil, and roast for 20 to 30 minutes. Remove from oven and set aside. When cool, scrape flesh into a bowl.
Using a round mold, place the spaghetti squash in the middle of plate, cut 1 salmon roll into 3 medallions and place across from the spaghetti squash. Combine brunoise vegetables, basil chiffonade, chervil, and vierge vinaigrette. Spoon around the salmon.