Salmon In Parchment Paper Martha Stewart
Salmon In Parchment Martha Stewart
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Place on a rimmed baking sheet.
Salmon in parchment paper martha stewart. Cooking fresh salmon en papillote that is in parchment is a messproof way to coax the most flavor from the fish without adding a lot of oil or butter and it s pretty much impossible to dry the salmon out with this cooking method. Starting with one end of the paper and keeping edges together make small overlapping pleats the length of the paper creasing tightly as you go and shaping the edge into an arc. Cut 2 3 inch slits into the fish with a sharp knife. 10 new takes on family favorites see the others.
Top with orange zest and slices salmon ginger and shallot. Bake until salmon is opaque throughout 15 to 17 minutes. This recipe is one of our better basics. Remove asparagus from mixture and divide evenly among parchment pieces creating a bed of spears on 1 side of crease.
To close fold parchment over salmon. Place salmon fillet with skin side down in the middle of a large piece of parchment paper. Martha stewart may receive compensation when you click through and purchase from links contained on this website. Heat oven to 350 degrees.
The packet should resemble a half moon. Season with salt and pepper and drizzle with oil. Stuff chopped basil leaves into the slits. Back to salmon in parchment.
Season with salt and black pepper. Because parchment paper traps in steam during cooking the fish stays moist without the addition of oil or butter. Divide spinach among four 16 inch long pieces of parchment paper. Place fillet near the fold and place a handful of leeks next to it.
Make small overlapping pleats to seal the open sides and create a half moon shaped packet. Top each with 1 piece of fish then with mushroom mixture. Drizzle fish with wine and olive oil and sprinkle with salt pepper and chervil. Fold a 24 inch sheet of parchment paper in half and cut out a heart shape about 3 inches larger than fish fillet.
Fold parchment paper over ingredients at the crease.
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