Salmon Baked in Parchment
Recipe from: Moosewood Restaurant Celebrates. Recipe halved from original
Ingredients
- 4 inch-thick salmon fillets (about 6 oz each)
- 3 tbsp butter
- 1 1/2 cup minced shallots
- 1 1/2 cup dry white wine
- 1/3 cup chopped fresh Italian parsley
- 1 1/2 tbsp minced fresh dill
- Salt and ground black pepper to taste
- 4 pieces of 9x15 inch parchment paper
- 4 fresh Italian parsley sprigs
- 4 fresh dill sprigs
Directions:
- Gently rinse salmon fillets in cold water*, pat them dry, and set aside
- Melt the butter in a medium skillet. When the butter begins to sizzle, add the shallots and sauté On medium heat for 10 minutes, until translucent and beginning to turn golden. Pour in the wine and simmer, uncovered, for about 20 minutes, until reduced to 3/4 to 1 cup of syrupy sauce. Stir in the chopped parsley and dill. Add salt and pepper to taste and set aside.
- While the sauce simmers, prepare the parchment wrappers. Fold each piece of parchment paper in half crosswise to form a 9 x 7 1/2-inch rectangle. Trim the two corners opposite the fold, rounding them, so when you unfold the parchment, you have an oval.
- Preheat the oven to 350° when the shallot reduction is ready.
- Now assemble the packets. Lightly butter the top of one of the oval parchment pieces. Place a fillet to one side of the center fold. Spoon 3 to 4 tablespoons of the sauce onto the fillet and top it with one sprig each of parsley and dill. Fold the parchment over the fish and crimp the open edges together: Starting at one end, carefully fold over about 1/4 inch of the cut edge. Work your way around tot he other end, folding small segments as you go. Fold the entire edge over a second time to form a seal and place the packet on a large unoiled baking sheet. Repeat the process for the rest of the fillets.
- Bake for about 15 minutes, depending on the thickness of the fillets. Snip the packets open with scissors and serve the fillets in the parchment, or carefully remove the fillets from their packets without letting any of the sauce escape.
*Clean with Kangen Water®
0 Comments