Friday, 26 April 2013

Lemon and Herb Salmon en Papillote

Lemon and Herb Salmon en Papillote

Ingredients:


4 Salmon fillets
1 large White Onion
2 Clove Garlic
1 bunch Basil
Olive Oil
Salt and Pepper
Parchment paper, about 12′X12″ squares work well
4 Lemon wedges
2 Lemon halves
Fresh parsley leaves

Instructions:
Preheat oven to 375°F.
Finely slice the white onion, mince the garlic, and coarsely chop the basil leaves. Combine the onion, garlic, and basil in a small bowl and lightly drizzle with some olive oil, and season with salt and pepper. Set aside.
Tear off four sheets of parchment paper that are large enough to completely wrap up each salmon fillet, with excess to wrap. Think of it like loosely gift wrapping the salmon. Lay out each sheet of parchment and divvy up small amount of the onion, garlic, and basil mix in the center of each sheet, be generous, you want to have a nice bed of herbs and onion for the salmon fillet to lie on. Drizzle each with a bit more olive oil.
Season each Salmon fillet with salt and pepper on each side and place on top of the onion, garlic, and basil mix on each sheet of parchment. If your salmon has skin, cook it skin side down.Squeeze one of the lemon halves over the top of all four salmon fillets and fold the parchment around the salmon. I like to fold the sides in first as far as they will go, and then fold the bottom up to the center, and the top down to meet it, and then curl and crimp the top and bottom flaps into each other so each salmon is in its own little loose paper box. It doesn’t need to look perfectly pretty, just so long as it is a mostly sealed environment for the salmon to cook in, sometimes my folding doesn’t go perfectly but then I can just use a toothpick to help hold it all together.
Once each salmon fillet is wrapped and sealed up, place them on a large baking sheet along with the remaining lemon wedge, cut side down. Place in the oven on a middle rack and back for between 7-14 minutes. I usually leave mine in for about 10 and find that they are perfectly cooked for my taste. To serve, slice the baked lemon wedge in four, open the parchment packages, remove the salmon, and serve with a fresh lemon wedge and the baked one, sprinkled with some parsley and fresh salt and pepper.
Serve this with a wild and brown rice blend, or a spinach salad. And with butter tossed roasted vegetables.
Enjoy! 

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