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post Aug 30 2003, 05:30 PM
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* Exported from MasterCook *

Salmon in Parchment

Recipe By :Chuck Dennis
Serving Size : 4 Preparation Time: 25 min
Categories : Seafood Sugar Busters

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 thin whole wheat or Spelt spaghetti -- (8 ounces)
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
2 tablespoons fresh dill or parsley -- chopped
1 cup zucchini -- julienned
1 cup asparagus tips
1 cup red bell pepper -- julienned
24 ounce salmon fillet -- cut into four 6-ounce pieces
2 tablespoons Dijon mustard
4 large sheets parchment paper

Heat oven to 400 degrees F.

Cook thin spaghetti in rapidly boiling water until al dente, drain, and toss with a bit of olive oil, salt, and chopped fresh dill or parsley.

Rinse salmon fillets and pat dry. Spread Dijon mustard evenly over the top of each one.

Prepare the parchment: Fold each piece in half. With scissors, cut the shape of a half-heart from the folded side. (Remember the Valentines you made in grade school?) Open the heart shape and place 1/4 of the pasta on the center of the paper, top with a salmon fillet, and add the vegetables. Bring the sides of the heart over the fish, and fold the edges together starting at the top of the heart, overlapping the folded edge as you go. Fold the tip several times to secure it.

Place the pouches in the middle of the hot oven and bake for 14 minutes. Serve immediately in the sealed pouches, opening them just before eating.

NOTES : Salmon, with its great flavor and health benefits, is rich in omega-3 fatty acids that reduce inflammation, protect against heart attacks, and possibly reduce the chances of developing cancer. Try eating two to three servings a week of salmon or other oily fish rich in omega-3s. When you want something out of the ordinary, this is an easy and elegant recipe to try. It requires cooking parchment, which you will find in rolls or sheets at kitchen-supply stores and even many supermarkets. Parchment-wrapped food turns into taut packages as steam inflates the sealed pouches. (Be careful when slitting them open to avoid being burned.) The result is a delicate mix of textures and aromas that's sure to please.
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- ChuckD   Salmon In Parchment   Aug 30 2003, 05:30 PM

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