Fancy or plain, wrapping each Salmon Fillet Portion
in parchment to cook presents an opportunity to season and cook the fish perfectly and serve it as a gift to each diner. It is an easy preparation and renders ultimate results. For this recipe I usually take the
“plain” approach, with 4 – 15″ x 15″ pieces of parchment ( or a size large enough to fold to make a pocket) for my fish fillets, but you can fold the parchment in half and cut it in heart shapes if you are in the mood to fuss, folding the edges over in a scalloped pattern if you like. The prize will taste the same, but if the ambiance is needed, go for the gold.
This “fancy” recipe is so easy I have done it with the children in my family to encourage them to “think healthy fish”. This method also works well with other dense fleshed fishes and is yummy when changing out the vegetables for your favorites. Also, with white fish, it is wonderful to leave the Dijon out and replace it with fresh dill and julienned fennel.
- 4 (6 oz.) portions of salmon fillet, pin bones removed
- 2 tbsp. Best Foods Mayonnaise mixed together with 1 tbsp Dijon mustard
- 4 (1 oz.) pats of butter
- 2 thinly sliced lemons
- 24 thin asparagus spears
- 1 c. julienned sweet red pepper
- 1 c. thinly julienned carrots
- 1 tsp. each salt, pepper and crushed dried thyme
- 2 tbsp each chopped fresh parsley and capers (optional) for garnish
- Place two lemon slices on center of parchment.
- Brush both sides lightly with Mayo/Dijon mixture and sprinkle seasonings on both sides
- Place a piece of fish on top of the lemon slices
- Stack vegetables atop of fish and butter pat atop the vegetables.
- Fold the parchment into a pouch (pocket) snuggly tucking in all the loose edges to create a steamer.
- Bake in a 350°F oven for 20 – 25 minutes. Allow to rest two minutes before serving.
- Cut packages open at table with scissors, taking care not to burn anyone with any steam left in the pouches. * Serve with compound butter. (recipe follows) Optional