Salmon With Sage Butter Root Vegetables In Parchment Recipes

SALMON WITH SAGE BUTTER & ROOT VEGETABLES IN PARCHMENT

Steps:

• Preheat oven to 400 degrees F.
• Cut the tough green tops from the leek and slice the tender lighter-colored section into very thin rounds. Cut (julienne) carrot and parsnip into matchsticks approximately 1/2 inch long and 1/4 inch wide. Slice crimini mushrooms in half lengthwise and then into 1/4 inch slices.
• Combine butter, lemon juice, thyme, sage, pepper and salt in a food processor and pulse until thoroughly pureed.
• Mix vegetables together. Lay in a nest about the size of the salmon filet on one side of the parchment paper. Place 1/3 of the sage-butter mixture on top of the vegetables.
• Place salmon on top of vegetables and spread with the rest of the sage-butter mixture. Sprinkle chopped chives on top, distributing evenly.
• Fold the other side of the parchment paper over on top of the salmon. Roll and crimp edges together to create a tightly-sealed half-moon shaped packet. Place packet on baking sheet and bake for 12-15 minutes for a thin fillet, or 20-30 minutes for a thicker filet. Remove from oven and allow to sit for 5 minutes.
• To serve, place the packet on a dinner plate and create two slashes on the top of the paper in the shape of an X. Peel back paper and enjoy!
• (Alternately, you can cut the salmon into 2-3 pieces and place on individual plates next to a generous spoonful of the vegetables).

STEAMED ROOT VEGETABLES WITH DILL BUTTER

Steps:

• Separately steam each of the types of vegetable over boiling water, approximately 10 min for each, until just tender. (I just boil the onions.).
• Combine butter, vinegar and dillweed plus salt and pepper to taste in a saucepan over medium low heat and heat through, stirring to combine, about 1 minute.
• Toss vegetables with dill butter and serve hot.

SUMMER VEGETABLES IN PARCHMENT PAPER

Steps:

• Preheat oven to 425 degrees.
• Combine all ingredients in a bowl and gently mix.
• Fold four 15 inch square pieces of parchment paper in half; cut each into heart shapes.
• Unfold and place vegetables on one side of each sheet next to fold.
• Fold and tightly seal the edges with narrow folds.
• Place packets on a rimmed baking sheet and bake 15 minutes.
• Remove packets from oven and transfer to individual serving plates.
• Cut open packets and serve.

GINGER SALMON IN PARCHMENT

Steps:

• Preheat the oven to 400 degrees Fahrenheit.
• Cut four large pieces of parchment paper and fold them in half, then unfold them and set aside.
• Combine the vegetables in a large bowl, then divide them evenly on one side of the fold of each piece of parchment paper. Place the salmon fillets on top of the vegetables.
• In a small bowl, whisk together the soy sauce, scallions, ginger, garlic, sesame oil, and black pepper. Drizzle over the fish and vegetables. Fold the empty half of the parchment over the other half and fold the edges to seal. Place the packets on a large baking sheet and bake 20 minutes.

PAN SEARED WILD ALASKAN SALMON WITH SAGE

Steps:

• Heat olive oil, and 1 tablespoons butter in medium frying pan over medium-high heat.
• Lightly salt skin side of salmon.
• Rub flesh side of salmon with half of sage, salt and pepper to taste.
• Place salmon skin side down in pan. Cook until salmon is cooked halfway through. Don't worry about burning the skin as it can take a good deal of heat and tastes better the crispier it gets.
• Remove salmon from pan and set aside.
• Add remaining butter, sage, onions and garlic to pan. Sautee until onions are slightly transparent.
• Return salmon to pan flesh side down and cook 3-5 minutes or until cooked through and flaky.
• Remove from pan and serve immediately with onions on top.

SALMON IN PARCHMENT PAPER

Steps:

• Set your oven to 350. While it is heating up place a piece of parchment big enough for your fish on a cookie sheet.
• Place the fish on the parchment and then slice your butter into small pads and place on fish. Slice the lemon and place a 2-3 plices on fish and then lay dill on top.
• close up the parchment and place in oven.
• Cook for 25-30 minutes.

CILANTRO-BUTTER SALMON AND VEGETABLES IN PARCHMENT

Steps:

• Preheat oven to 400°F.
• One side of the parchment paper, place 1/2 the butter.
• On top of the butter, arrange sliced leeks and julienned carrots.
• Spread chutney or cilantro puree on salmon and place the salmon fillet on top of the vegetables. Place the remaining butter on top. Sprinkle with fresh ground pepper and no more than a pinch of salt.
• Fold the other side of the parchment paper over the salmon. Roll and crimp edges together to create a tightly-sealed half-moon shaped packet. Place packet on baking sheet and bake for 15-25 minutes (depending on thickness of fillet). Remove from oven and allow to sit for 3-5 minutes.
• To serve, place the packet on a dinner plate and create two slashes on the top of the paper in the shape of an X.
• Peel back paper and enjoy!