Salmon In Parchment Paper

Cut 2 3 inch slits into the fish with a sharp knife. Sprinkle with salt and pepper and drizzle with extra virgin olive oil. Watch as we fold the packet and share our secrets for seasoning the salmon to make a delicious dinner.

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Step 2 set four 15 inch squares of parchment on work surface.

Salmon in parchment paper.

Season with salt and black pepper. In a medium bowl whisk together 2 tablespoons fresh lemon juice 1 teaspoon coarse salt and 1 4 teaspoon ground pepper. Fold the parchment paper over the salmon and vegetables at the fold. You can bake salmon or other proteins and vegetables in a parchment paper packet also called en papillote for a flavorful low mess meal.

Place salmon fillet with skin side down in the middle of a large piece of parchment paper. Close up the parchment and place in oven. Read the full recipe after the video. Drizzle each salmon with 1 teaspoon white wine.

Salmon cooked en papillote which means wrapped in a packet of parchment or foil is a dramatic way to procure perfectly cooked salmon but it isn t difficult. Pile on about 1 3 cup of vegetables making sure not to overload the piece of fish and drizzle on some more olive oil and salt and pepper. Starting at one corner crimp the edges to seal the parchment packet. Salmon in parchment paper makes a lovely presentation and is a super healthy way of cooking this fish.

Stuff chopped basil leaves into the slits. Spray fillet with cooking spray and arrange lemon slices on top. Place 1 salmon fillet half the asparagus and half the potatoes in the middle of one side of a prepared parchment paper. Fold a fillet into a cut piece of.

Cook for 25 30 minutes. Sprinkle each salmon with 2 teaspoons brown sugar. Slice the lemon and place a 2 3 plices on fish and then lay dill on top. Add 3 large julienned carrots and 1 2 head shredded napa cabbage.

Fold other half of circle over and seal parchment edge by making overlapping folds around the edge. How to bake salmon in parchment paper once you ve cut up your vegetables lay your piece of salmon on a sheet of parchment paper and brush with a light layer of olive oil and a sprinkle of salt and pepper. Place the fish on the parchment and then slice your butter into small pads and place on fish. To make the parcels you add your ingredients onto a sheet of parchment paper fold it over and make overlapping pleats on the edge of the paper and fold them tightly around the food to make a seal.

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