Saturday, September 13, 2008

Salmon in Parchment

I had always been intrigued about the idea of cooking in parchment, wrapping a whole meal in a package and baking in an oven, opening that package at the dinner table, appealed to my foodie-ness. This recipe is very versatile, originally it called for halibut fillets and spinach, my beautiful Bride prefers salmon, and wanted some when she was pregnant, so I made that substitution; too, I had bok choy on hand instead of spinach. It did turn out differently than the grilled salmon we normally prepare, this method steams the ingredients, and thus could end up being a little bland, if you're used to spicier dishes. Next time, I would think I would add more things to liven up the flavour, but otherwise, it makes a very healthy meal.

Salmon in Parchment
1/2 large yukon gold potato, scrubbed and sliced 1/8-inch thick
1 clove garlic, finely chopped
one baby bok choy, well washed, leaves separated
2 medium shallots, thinly sliced
2 slices lemon
225 g salmon fillet
Coarse salt and freshly ground pepper

Preheat oven to 400F. Fold a 12-by-17-inch sheet parchment paper in half crosswise.

Place the sheet of parchment flat on a work surface. Place the potatoes, garlic, bok choy leaves, shallots, and the lemon slices on one side of the crease; season with salt and pepper. Place salmon on top of lemon slices, and season with salt and pepper. Fold parchment over ingredients. Make small overlapping folds along the edge to seal.

Place packet on a baking sheet. Bake until packet has puffed, and fish is cooked through, about 18 minutes. Serve immediately, opening packet at the table.

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