Salmon in Parchment

4 servings
Regular readers know that I'm a big fan of salmon. In fact, I gave up being
a vegetarian because I didn't want to miss out on this fish, with its great
flavor and health benefits. Salmon, like other oily fish (herring, sardines,
mackerel), is rich in omega-3 fatty acids which reduce inflammation, protect
against heart attacks, and possibly reduce your chances of developing
cancer. I recommend eating two to three servings a week of salmon or other
oily fish rich in omega-3's. When you want something out of the ordinary,
this is an easy and elegant recipe to try. It requires cooking parchment,
which you will find in rolls or sheets at kitchen-supply stores and even
many supermarkets. Parchment-wrapped food turns into taut packages as steam
inflates the sealed pouches. (Be careful when slitting them open to avoid
being burned.) The results are a delicate mix of textures and aromas that's
sure to please.

Ingredients:
8 oz. thin spaghetti
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
2 tablespoons fresh dill or parsley, chopped
1 cup carrots julienned
1 cup zucchini, julienned
1 cup asparagus tips
1 cup red bell pepper, julienned
24 oz salmon fillet, cut into four 6-ounce pieces
2 tablespoons Dijon mustard
4 large sheets of parchment paper



Instructions:


1. Heat oven to 400 degrees.

2. Cook thin spaghetti in rapidly boiling water until al dente, drain, toss
with a bit of olive oil, salt and chopped fresh dill or parsley.

3. Rinse salmon fillets and pat dry. Spread Dijon mustard evenly over the
top of each one.

4. Prepare the parchment: fold each piece of parchment in half. With
scissors, cut the shape of half a heart from the folded side. (Remember
Valentine's you made in grade school?) Open the heart shape and place 1/4 of
the pasta on the center of the paper, top with a salmon fillet, and add the
vegetables. Bring the sides of the heart over the fish and fold the edges
together starting at the top of the heart, overlapping the folded edge as
you go. Fold the tip several times to secure it.

5. Place the pouches in the middle of the hot oven and bake for 10 minutes.
Serve immediately in the sealed pouches, opening them just before eating.


Nutritional Information:

Per serving:
533 calories
14.9 g total fat (2.8 g sat)
76 mg cholesterol
52 g carbohydrate
46 g protein
5 g fiber
696 mg sodium

I'll swap the spagetti for a nice tossed salad but I am glad
you have dill in the recipe In my opinion you cannot go
wrong with nice fresh dill in any fish recipe (well most
anyway)

Gumbo wrote:
> Salmon in Parchment
>
> 4 servings
> Regular readers know that I'm a big fan of salmon. In fact, I gave up being
> a vegetarian because I didn't want to miss out on this fish, with its great
> flavor and health benefits. Salmon, like other oily fish (herring, sardines,
> mackerel), is rich in omega-3 fatty acids which reduce inflammation, protect
> against heart attacks, and possibly reduce your chances of developing
> cancer. I recommend eating two to three servings a week of salmon or other
> oily fish rich in omega-3's. When you want something out of the ordinary,
> this is an easy and elegant recipe to try. It requires cooking parchment,
> which you will find in rolls or sheets at kitchen-supply stores and even
> many supermarkets. Parchment-wrapped food turns into taut packages as steam
> inflates the sealed pouches. (Be careful when slitting them open to avoid
> being burned.) The results are a delicate mix of textures and aromas that's
> sure to please.
>
> Ingredients:
> 8 oz. thin spaghetti
> 1 tablespoon extra-virgin olive oil
> 1/4 teaspoon salt
> 2 tablespoons fresh dill or parsley, chopped
> 1 cup carrots julienned
> 1 cup zucchini, julienned
> 1 cup asparagus tips
> 1 cup red bell pepper, julienned
> 24 oz salmon fillet, cut into four 6-ounce pieces
> 2 tablespoons Dijon mustard
> 4 large sheets of parchment paper
>
>
>
> Instructions:
>
>
> 1. Heat oven to 400 degrees.
>
> 2. Cook thin spaghetti in rapidly boiling water until al dente, drain, toss
> with a bit of olive oil, salt and chopped fresh dill or parsley.
>
> 3. Rinse salmon fillets and pat dry. Spread Dijon mustard evenly over the
> top of each one.
>
> 4. Prepare the parchment: fold each piece of parchment in half. With
> scissors, cut the shape of half a heart from the folded side. (Remember
> Valentine's you made in grade school?) Open the heart shape and place 1/4 of
> the pasta on the center of the paper, top with a salmon fillet, and add the
> vegetables. Bring the sides of the heart over the fish and fold the edges
> together starting at the top of the heart, overlapping the folded edge as
> you go. Fold the tip several times to secure it.
>
> 5. Place the pouches in the middle of the hot oven and bake for 10 minutes.
> Serve immediately in the sealed pouches, opening them just before eating.
>
>
> Nutritional Information:
>
> Per serving:
> 533 calories
> 14.9 g total fat (2.8 g sat)
> 76 mg cholesterol
> 52 g carbohydrate
> 46 g protein
> 5 g fiber
> 696 mg sodium

I like the concept of this dish although I might try using Dreamfield's
pasta.
The portions seem rather large to me but I'm older and don't need quite
so much at each meal to maintain my diet. I'd try doing 3 ounce
portions of fish to suit smaller appetites.

I'm wondering if you might want to try using spring roll wrappers (rice
paper) instead of the parchment. That way the wrapper itself would be
edible as well. Of course they are made from rice so there is some
contribution to the carb count but that could be offset by the use of
the lower carb pasta while still retaining the essential theme of the
dish.

Rice paper turns translucent with moisture so the colorful vegetables
and pink fish would show through. The visual effect could be quite
pleasant.

Just some thoughts to consider.
Thanks for sharing the recipes.

Pete Romfh

Gumbo > wrote:
|| Salmon in Parchment
||
|| 4 servings
|| Regular readers know that I'm a big fan of salmon. In fact, I
|| gave up being a vegetarian because I didn't want to miss out
|| on this fish, with its great flavor and health benefits.
|| Salmon, like other oily fish (herring, sardines, mackerel),
|| is rich in omega-3 fatty acids which reduce inflammation,
|| protect against heart attacks, and possibly reduce your
|| chances of developing cancer. I recommend eating two to three
|| servings a week of salmon or other oily fish rich in
|| omega-3's. When you want something out of the ordinary, this
|| is an easy and elegant recipe to try. It requires cooking
|| parchment, which you will find in rolls or sheets at
|| kitchen-supply stores and even many supermarkets.
|| Parchment-wrapped food turns into taut packages as steam
|| inflates the sealed pouches. (Be careful when slitting them
|| open to avoid being burned.) The results are a delicate mix
|| of textures and aromas that's sure to please.
||
|| Ingredients:
|| 8 oz. thin spaghetti
|| 1 tablespoon extra-virgin olive oil
|| 1/4 teaspoon salt
|| 2 tablespoons fresh dill or parsley, chopped
|| 1 cup carrots julienned
|| 1 cup zucchini, julienned
|| 1 cup asparagus tips
|| 1 cup red bell pepper, julienned
|| 24 oz salmon fillet, cut into four 6-ounce pieces
|| 2 tablespoons Dijon mustard
|| 4 large sheets of parchment paper
||
||
||
|| Instructions:
||
||
|| 1. Heat oven to 400 degrees.
||
|| 2. Cook thin spaghetti in rapidly boiling water until al
|| dente, drain, toss with a bit of olive oil, salt and chopped
|| fresh dill or parsley.
||
|| 3. Rinse salmon fillets and pat dry. Spread Dijon mustard
|| evenly over the top of each one.
||
|| 4. Prepare the parchment: fold each piece of parchment in
|| half. With scissors, cut the shape of half a heart from the
|| folded side. (Remember Valentine's you made in grade school?)
|| Open the heart shape and place 1/4 of the pasta on the center
|| of the paper, top with a salmon fillet, and add the
|| vegetables. Bring the sides of the heart over the fish and
|| fold the edges together starting at the top of the heart,
|| overlapping the folded edge as you go. Fold the tip several
|| times to secure it.
||
|| 5. Place the pouches in the middle of the hot oven and bake
|| for 10 minutes. Serve immediately in the sealed pouches,
|| opening them just before eating.
||
||
|| Nutritional Information:
||
|| Per serving:
|| 533 calories
|| 14.9 g total fat (2.8 g sat)
|| 76 mg cholesterol
|| 52 g carbohydrate
|| 46 g protein
|| 5 g fiber
|| 696 mg sodium

Sounds good, will probably have to give this one a try.

Cuz
--
It's a place to listen and read for a while, called lurking. Get
an idea of the tone of the community. Learn who the trolls and
troublemakers are and ignore them.