SALMON, ASPARAGUS, AND LEEK IN PARCHMENT
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.This recipe is one of our Better Basics: 10 New Takes on Family Favorites, see the others.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees with racks in upper and lower thirds. Cut four 12-by-17-inch pieces of parchment. Fold each in half crosswise to make a crease, then unfold and lay flat. Toss asparagus and leek with oil in a bowl. Season with salt and pepper.
- Season fish with salt and pepper. Arrange a fillet on one side of crease on each piece of parchment. Top with asparagus mixture, dividing evenly. Fold each piece of parchment over, then make small overlapping pleats to seal open sides, creating half-moon-shaped packets.
- Bake on 2 rimmed baking sheets, 10 minutes for medium-rare. Transfer to plates and carefully cut packets open with kitchen shears (steam will be released). Serve, topped with herbs and squeezed with lemon wedges.
MUSTARDY SALMON IN A PACKET WITH ASPARAGUS RECIPE
Delicate asparagus. Flaky salmon. Jaunty mustard. Just wrap them all up in a foil-parchment packet and bake. What comes out is perfectly steamed fish, tender asparagus, and a punchy sauce. The best part? It's ready in twelve minutes with no clean up.
Provided by Kerry Saretsky
Categories Mains
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°F. Whisk together the crème fraîche, wine, and mustards. Set aside.
- Tear off four large rectangles of aluminum foil, and four slightly smaller rectangles of parchment. Place the parchment on top of the foil. On each sheet of parchment, place a quarter of the asparagus and season with salt and pepper. On top of each pile of asparagus, place one piece of salmon, and season the fish with salt and pepper. Divide the mustard sauce among the four pieces of salmon, pouring it over the top. Finally, fold the packets of foil so they are sealed up tight with the parchment and fish within. Bake packets on a large rimmed baking sheet in a single layer until fish is cooked through, about 12 minutes. Open packets and serve.
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 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
WILD SALMON, ASPARAGUS, AND SHIITAKES IN PARCHMENT
When you bake fish and vegetables in parchment, you are steaming them in their own juices. It preserves nutrients and requires little added fat. Serve with cooked brown rice, barley, or another whole grain.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees with racks in upper and lower thirds. Cut four 12-by-17-inch pieces of parchment. Fold each in half crosswise to make a crease, then unfold and lay flat. Toss mushrooms, asparagus, and scallions with oil in a large bowl. Sprinkle with lemon zest and season with salt and pepper.
- Remove asparagus from mixture and divide evenly among parchment pieces, creating a bed of spears on 1 side of crease. Top each with 1 piece of fish, then with mushroom mixture. Drizzle each serving with 1 tablespoon water. To close, fold parchment pieces over each serving; make small overlapping pleats to seal the open sides and create 4 half-moon-shaped packets.
- Bake packets on 2 baking sheets 9 minutes. Carefully cut open packets with kitchen shears (steam will be released). Serve fish, asparagus, and mushrooms with lemon wedges for squeezing.
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
PARCHMENT SALMON PACKAGES WITH ASPARAGUS
These elegant packets look complicated, yet are quite simple to prepare. A seasoned salmon fillet is placed onto asparagus spears and wrapped in parchment paper using a French cooking method known as 'en papillote'. For maximum effect, snip the packets open at the dinner table, so the diner is presented with the wonderful, concentrated aromas! Serve with rice or fingerling potatoes.
Provided by Lizzie Mac
Categories French Recipes
Time 23m
Yield 2
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Stir together mayonnaise, mustard, dill, tarragon, lemon juice, lemon zest, garlic, and soy sauce; season to taste with hot sauce, and salt and pepper. Sprinkle the salmon fillets with salt and pepper, then spread on all sides with the mayonnaise mixture; set aside.
- Cut two 12 to 14-inch squares from a roll of parchment paper. Fold each piece in half along the longer side and cut a half-heart shape away from the fold, just like you did in elementary school to make valentines. Open the paper hearts and smear the top-side of each sheet with a little vegetable oil, and place 4 asparagus spears onto one side. Place the salmon, skin-side down, on top of the asparagus spears.
- Fold the parchment paper over the salmon (like closing a book). Roll the edges inwards to seal, leaving you with a secure packet. Place the packets onto a baking sheet.
- Bake in preheated oven until the parchment has turned golden brown and a kitchen thermometer inserted into the salmon reaches 125 degrees F (52 degrees C), 6 to 10 minutes.
- To serve, place unopened packets onto dinner plates accompanied by the lemon wedges. Use kitchen shears to snip open the packets at the dinner table, to release the aroma the moment before eating!
Nutrition Facts : Calories 523 calories, Carbohydrate 11.6 g, Cholesterol 94.2 mg, Fat 39.8 g, Fiber 3.1 g, Protein 31.1 g, SaturatedFat 6.8 g, Sodium 721.6 mg, Sugar 1.9 g
PARCHMENT SALMON PACKAGES WITH ASPARAGUS
These elegant packets look complicated, yet are quite simple to prepare. A seasoned salmon fillet is placed onto asparagus spears and wrapped in parchment paper using a French cooking method known as 'en papillote'. For maximum effect, snip the packets open at the dinner table, so the diner is presented with the wonderful, concentrated aromas! Serve with rice or fingerling potatoes.
Provided by Lizzie Mac
Categories French Recipes
Time 23m
Yield 2
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Stir together mayonnaise, mustard, dill, tarragon, lemon juice, lemon zest, garlic, and soy sauce; season to taste with hot sauce, and salt and pepper. Sprinkle the salmon fillets with salt and pepper, then spread on all sides with the mayonnaise mixture; set aside.
- Cut two 12 to 14-inch squares from a roll of parchment paper. Fold each piece in half along the longer side and cut a half-heart shape away from the fold, just like you did in elementary school to make valentines. Open the paper hearts and smear the top-side of each sheet with a little vegetable oil, and place 4 asparagus spears onto one side. Place the salmon, skin-side down, on top of the asparagus spears.
- Fold the parchment paper over the salmon (like closing a book). Roll the edges inwards to seal, leaving you with a secure packet. Place the packets onto a baking sheet.
- Bake in preheated oven until the parchment has turned golden brown and a kitchen thermometer inserted into the salmon reaches 125 degrees F (52 degrees C), 6 to 10 minutes.
- To serve, place unopened packets onto dinner plates accompanied by the lemon wedges. Use kitchen shears to snip open the packets at the dinner table, to release the aroma the moment before eating!
Nutrition Facts : Calories 523 calories, Carbohydrate 11.6 g, Cholesterol 94.2 mg, Fat 39.8 g, Fiber 3.1 g, Protein 31.1 g, SaturatedFat 6.8 g, Sodium 721.6 mg, Sugar 1.9 g
PARCHMENT SALMON PACKAGES WITH ASPARAGUS
These elegant packets look complicated, yet are quite simple to prepare. A seasoned salmon fillet is placed onto asparagus spears and wrapped in parchment paper using a French cooking method known as 'en papillote'. For maximum effect, snip the packets open at the dinner table, so the diner is presented with the wonderful, concentrated aromas! Serve with rice or fingerling potatoes.
Provided by Lizzie Mac
Categories French Recipes
Time 23m
Yield 2
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Stir together mayonnaise, mustard, dill, tarragon, lemon juice, lemon zest, garlic, and soy sauce; season to taste with hot sauce, and salt and pepper. Sprinkle the salmon fillets with salt and pepper, then spread on all sides with the mayonnaise mixture; set aside.
- Cut two 12 to 14-inch squares from a roll of parchment paper. Fold each piece in half along the longer side and cut a half-heart shape away from the fold, just like you did in elementary school to make valentines. Open the paper hearts and smear the top-side of each sheet with a little vegetable oil, and place 4 asparagus spears onto one side. Place the salmon, skin-side down, on top of the asparagus spears.
- Fold the parchment paper over the salmon (like closing a book). Roll the edges inwards to seal, leaving you with a secure packet. Place the packets onto a baking sheet.
- Bake in preheated oven until the parchment has turned golden brown and a kitchen thermometer inserted into the salmon reaches 125 degrees F (52 degrees C), 6 to 10 minutes.
- To serve, place unopened packets onto dinner plates accompanied by the lemon wedges. Use kitchen shears to snip open the packets at the dinner table, to release the aroma the moment before eating!
Nutrition Facts : Calories 523 calories, Carbohydrate 11.6 g, Cholesterol 94.2 mg, Fat 39.8 g, Fiber 3.1 g, Protein 31.1 g, SaturatedFat 6.8 g, Sodium 721.6 mg, Sugar 1.9 g
PARCHMENT SALMON PACKAGES WITH ASPARAGUS
These elegant packets look complicated, yet are quite simple to prepare. A seasoned salmon fillet is placed onto asparagus spears and wrapped in parchment paper using a French cooking method known as 'en papillote'. For maximum effect, snip the packets open at the dinner table, so the diner is presented with the wonderful, concentrated aromas! Serve with rice or fingerling potatoes.
Provided by Lizzie Mac
Categories French Recipes
Time 23m
Yield 2
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Stir together mayonnaise, mustard, dill, tarragon, lemon juice, lemon zest, garlic, and soy sauce; season to taste with hot sauce, and salt and pepper. Sprinkle the salmon fillets with salt and pepper, then spread on all sides with the mayonnaise mixture; set aside.
- Cut two 12 to 14-inch squares from a roll of parchment paper. Fold each piece in half along the longer side and cut a half-heart shape away from the fold, just like you did in elementary school to make valentines. Open the paper hearts and smear the top-side of each sheet with a little vegetable oil, and place 4 asparagus spears onto one side. Place the salmon, skin-side down, on top of the asparagus spears.
- Fold the parchment paper over the salmon (like closing a book). Roll the edges inwards to seal, leaving you with a secure packet. Place the packets onto a baking sheet.
- Bake in preheated oven until the parchment has turned golden brown and a kitchen thermometer inserted into the salmon reaches 125 degrees F (52 degrees C), 6 to 10 minutes.
- To serve, place unopened packets onto dinner plates accompanied by the lemon wedges. Use kitchen shears to snip open the packets at the dinner table, to release the aroma the moment before eating!
Nutrition Facts : Calories 523 calories, Carbohydrate 11.6 g, Cholesterol 94.2 mg, Fat 39.8 g, Fiber 3.1 g, Protein 31.1 g, SaturatedFat 6.8 g, Sodium 721.6 mg, Sugar 1.9 g
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