Friday, June 1, 2007

Salmon in Parchment Pouch

Cooking in a parchment pouch is so easy yet I didn't try it until recently. I am not sure why I never tried it sooner, maybe the idea of trying to fold up all that stuff in paper and then putting it in a hot oven just sounded wrong. I finally tried it and it is a wonderful way to make fish that is moist and full of flavor with little work and easy cleanup.

2 skinless salmon fillets (4 to 6 ounces each)
2 oz pea pods
2 oz carrots, cut into matchsticks
1 lemon, sliced
salt and pepper
1/2 cup orzo
4 T. White wine
2 T. fresh parsley, chopped

Preheat oven to 400°F. Cut 2 pieces parchment paper into 12-inch squares; fold squares in half diagonally and cut into half heart shapes. Open parchment; place the orzo on one side of each heart, place fish fillet on top of orzo, season fish with salt and pepper, lay lemon slices out on fish along with the rest of the ingredients.
Fold parchment hearts in half. Beginning at top of heart, fold edges together, 2 inches at a time. At tip of heart, fold parchment over to seal.
Bake fish about 10 minutes or until parchment pouch puffs up. To serve, cut an "X" through top layer of parchment and fold back points to display contents.

1 comment:

Anh said...

I believe this is a lovely way to cook fish... I have done it before, not with salmond but with whiting fillets. Lovely!