|Salmon and scallions in paper|
With all of the fresh salmon around right now we try to eat it once a week if we can. Usually one of the local groceries here has it on sale at a mostly affordable price. Eating salmon this often does mean that I have lots of chances to serve fish in a variety of ways. I will be sharing a few of my family favorites and this fish in parchment paper, salmon en papillote, is one of the best.
|One pound of salmon, skin side down, bones removed|
|Salmon and toppings, pouched in a simple square|
There are lots of sites out there that describe how to cut and close your parchment paper around the fish. If I did it like they do, this is how I would explain their process:
Cut a square piece of parchment and fold it in half. Using your scissors cut out a paper heart, like you did when you were a kid in school. Once the paper is filled, fold it closed using a tiny overlapping rolling of the edge all the way around method.I will be honest, I just do it like the Boy Scouts do when making foil pouch meals - no cutting and I fold things into a simple square package. Your goal here is to keep the steam inside while baking so that the fish is gently poached in its own moisture. This gives you a full flavor and low fat way of making delicious and moist fish every time.
|Salmon covered in scallions and lemons, with a bit of salt and pepper|
The best part of fish in parchment paper is flavoring it. Fresh anything that you love with your fish will work great - lemon, dill, scallions, rice vinegar, white wine, chive blossom vinegar, ginger, carrots, tomatoes, asparagus, spinach, chard, marjoram, tarragon ... the list is huge and takes advantage of all those seasonal goodies you can find so easily right now. This particular recipe highlights salmon with garden scallions. Paired together and baked in parchment paper gives you an elegant, quick, high wow factor meal.
Salmon and Scallions In Parchment
Cooking fish in parchment paper pouch gives you moist and well flavored results every time.
- 1 lb salmon, bones removed
- 1/2 cup scallions, greens and whites, diced
- to taste salt and pepper
- 6 - 9 very thin lemon slices
- Pre-heat your oven to 425 (F). Tear off a large square of parchment paper and place your clean and bone free salmon in the center, skin side down.
- Sprinkle a bit of kosher salt and pepper over the fish. Evenly distribute the scallions, and then add a layer of thinly sliced lemon.
- Fold the long side of the paper together, like closing a paper lunch sack. Fold each of the ends closed.
- Move your parchment pouch to a baking sheet and bake in the oven for 20 - 25 minutes, depending on the thickness of your fish and the amount of toppings you include. Serve right from the pouch and open at the table for the best wow factor. Enjoy!
DetailsPrep time: Cook time: Total time: Yield: 4 servings