Best Salmon With Vegetables In Parchment Recipes
CHEF JOHN'S SALMON IN PARCHMENT
Cooking fish in parchment paper is incredibly simple, and yet fairly terrifying for a novice cook. Since the seafood is encased in paper, there's really no good way to check if it's done. The good news: if you use a large, center-cut salmon filet, about 8 or 9 ounces, and cook it for 15 minutes at 400 degrees F, you're going to be very, very close.
Provided by Chef John
Categories World Cuisine Recipes European French
Time 55m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Take two pieces of parchment paper, fold in half, and cut a half-circle starting at each crease. They should look similar to a heart-shape when unfolded. Coat each piece of parchment with olive oil on both sides.
- Place potatoes in a saucepan and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
- Bring a pot of lightly salted water to a boil. Add asparagus, and cook uncovered until slightly tender, about 5 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the asparagus is cold, drain well, and set aside.
- Place 1 salmon fillet, half the asparagus, and half the potatoes in the middle of one side of a prepared parchment paper. Sprinkle with salt and pepper and drizzle with extra-virgin olive oil. Fold other half of circle over and seal parchment edge by making overlapping folds around the edge. At the end, fold the last crease in the opposite direction of the rest to ensure it seals. Repeat with the second piece of prepared parchment and remaining ingredients. Place pouches on a baking sheet.
- Bake in the preheated oven for 15 minutes. Remove from oven and allow to sit for 5 minutes before cutting open parchment. The salmon is done when it flakes easily with a fork.
Nutrition Facts : Calories 873 calories, Carbohydrate 114.7 g, Cholesterol 100 mg, Fat 18.5 g, Fiber 15.7 g, Protein 62.7 g, SaturatedFat 3.7 g, Sodium 133 mg, Sugar 6.5 g
SALMON VEGGIE PACKETS
I feel the spirit of Julia Child when I make lemon-pepper salmon en papillote (in parchment). It's the first French recipe I learned, and the delightful little packages are family-friendly. -Renee Greene, New York, NY
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. Cut four 18x15-in. pieces of parchment paper or heavy-duty foil: fold each crosswise in half, forming a crease. In a large bowl, mix wine, oil, salt and pepper. Add vegetables and toss to coat., In a small bowl, mix the first five salmon ingredients. To assemble, lay open one piece of parchment paper; place a salmon fillet on one side. Drizzle with 2 teaspoons wine mixture; top with one-fourth of the vegetables., Fold paper over fish and vegetables; fold the open ends two times to seal. Repeat with remaining packets. Place on baking sheets., Bake until fish just begins to flake easily with a fork, 12-16 minutes, opening packets carefully to allow steam to escape., To serve, squeeze lemon juice over vegetables.
Nutrition Facts : Calories 400 calories, Fat 23g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 535mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 3g fiber), Protein 32g protein. Diabetic Exchanges
SALMON EN PAPILLOTE (SALMON IN PARCHMENT)
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. Fold a fillet into a cut piece of parchment, and then layer it with seasonings or perhaps vegetables or citrus fruit. Then simply bake the packets until done. The steam created by the parchment produces reliably moist salmon, and opening the individual packets at the table makes for a fun way to start dinner.
Provided by Florence Fabricant
Categories dinner, easy, quick, weekday, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Heat the oven to 400 degrees. Cut 4 large heart-shaped pieces of parchment paper or foil, and place them on a sheet pan. Fold the parchment or foil in half down the middle, place a fillet with its garnishes and seasonings on one side of each, fold the other side over and crimp the rounded edge tightly closed.
- Place in oven for 10 to 15 minutes, depending on how done you'd like to serve the salmon. The packages should puff up and make for dramatic serving.
PARCHMENT LEMON DILL SALMON RECIPE BY TASTY
Here's what you need: asparagus, olive oil, salt, pepper, skinless salmon, white onion, lemon, fresh dill, parchment paper
Provided by Tasty
Categories Dinner
Time 30m
Yield 1 serving
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F (180°C).
- Fold the parchment paper in half, then open up.
- On one half, lay down the asparagus. Drizzle on oil and sprinkle on salt & pepper.
- Lay the salmon on the asparagus, and add more oil, salt, and pepper.
- Place the onion, lemon, and dill on the salmon.
- Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
- Bake for 20 minutes or until internal temperature of salmon reaches 145˚F (63˚C).
- Enjoy!
Nutrition Facts : Calories 739 calories, Carbohydrate 19 grams, Fat 53 grams, Fiber 6 grams, Protein 46 grams, Sugar 8 grams
PARCHMENT BAKED SALMON
Salmon baked in parchment paper is the best way to steam in great taste.
Provided by tiger77
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 40m
Yield 2
Number Of Ingredients 5
Steps:
- Place an oven rack in the lowest position in oven and preheat oven to 400 degrees F (200 degrees C).
- Place salmon fillet with skin side down in the middle of a large piece of parchment paper; season with salt and black pepper. Cut 2 3-inch slits into the fish with a sharp knife. Stuff chopped basil leaves into the slits. Spray fillet with cooking spray and arrange lemon slices on top.
- Fold edges of parchment paper over the fish several times to seal into an airtight packet. Place sealed packet onto a baking sheet.
- Bake fish on the bottom rack of oven until salmon flakes easily and meat is pink and opaque with an interior of slightly darker pink color, about 25 minutes. An instant-read meat thermometer inserted into the thickest part of the fillet should read at least 145 degrees F (65 degrees C). To serve, cut the parchment paper open and remove lemon slices before plating fish.
Nutrition Facts : Calories 174.6 calories, Carbohydrate 6.1 g, Cholesterol 49.9 mg, Fat 6.9 g, Fiber 2.7 g, Protein 24.8 g, SaturatedFat 1.4 g, Sodium 48.3 mg
SALMON FILLET EN PAPILLOTE WITH JULIENNE VEGETABLE
Steps:
- Take a 15 by 36-inch piece of parchment paper and fold in 1/2 like a book. Draw a large 1/2 heart on paper with fold of paper being the center of the heart. Cut out heart and open. Lay fennel, leeks, carrots, and snow peas on parchment in center to 1 side of fold. Mix together salt, pepper, and ground coriander. Sprinkle vegetables with 1/2 of salt, pepper, and coriander. Lay salmon on top of vegetables and season with remaining salt, pepper and coriander. Top with the orange wedges and sprinkle with vermouth. Fold other side of heart over fish and starting at top of heart shape, fold up both edges of parchment, overlapping folds as you move along. Once you reach the end tip, twist several times to secure tightly. Place on microwave safe plate and cook for 4 minutes, on high in microwave, or until fish reaches 131 degrees. Open parchment carefully and serve for a complete meal.
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