Salmon In Parchment Paper Recipe Ina Garten Food

PARCHMENT BAKED SALMON

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.

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.

THE ULTIMATE SALMON IN PARCHMENT

Steps:

• Preheat oven to 350 degrees F. Place 2 sheet trays in oven to warm.
• To make the curry butter: Combine ingredients in a food processor and pulse until smooth.
• To prepare the Salmon and Mussels: Begin by making a seasoning with fennel and coriander seed and salt and pepper. Pound spices in a mortar and pestle, or grind with a coffee grinder, until you have a rough powder.
• In a large mixing bowl combine couscous, cilantro, lemon zest and half the spice mix. Stir well to combine, drizzle with olive oil, then divide evenly among 4 large pieces of parchment (big enough to create a folded pocket for the salmon). Nestle into the couscous 1 frozen chicken stock cube for each portion. Top with the piece of salmon and then sprinkle with remaining spice mix. Squeeze lemon juice over the top of each piece of fish and couscous then set 4 mussels around the fish in each packet. Fold over the parchment to create a pocket and trim paper to make a heart shape. Crimp over the edges, working from one end to the other to secure the paper tightly then brush with olive oil so the paper doesn't burn. Carefully transfer the parchment pockets to the hot sheet trays (you will probably need to put 2 per tray) then bake in the oven for 20 to 25 minutes.
• When done, the paper will puff up. Cut open tableside with scissors, top with curry butter, and shower with fresh chopped scallions and cilantro.

HERB-ROASTED FISH

Steps:

• Preheat the oven to 400 degrees.
• Place the fish fillet on a piece of parchment paper and sprinkle it with the salt and pepper. Drizzle the lemon juice and olive oil over the top of the fillet. Lay the thyme on top and place the olives next to the fillet.
• Beat the egg together with 1 tablespoon of water for an egg wash. Brush the egg wash around the edge of the parchment paper and fold it in half. Carefully fold the edge of the parchment paper under and around the fish to make a package. Place the package on a sheet pan and cook for 12 to 15 minutes, until the fish is cooked through. Serve hot in the parchment paper.

SLOW-ROASTED SALMON IN PARCHMENT PAPER

Steps:

• Preheat oven to 275°F. Heat 2 Tbsp. oil in a large skillet over medium-low. Add onion, bay leaf, and a pinch of salt and cook, stirring often and reducing heat if onion is browning too fast, until onion is golden brown, 25-30 minutes.
• Add olives, capers, raisins, and 2 Tbsp. water to skillet and cook, stirring occasionally, until olives are softened, about 4 minutes. Add rum and cook until liquid is evaporated, about 5 minutes. Remove skillet from heat and stir in lime juice and 1 Tbsp. water. If needed, add a splash or two more of water so mixture is saucy; season with salt.
• Season salmon with salt and pepper. Cut four large sheets of parchment paper. Working with 1 sheet, spoon one-quarter of sauce onto the center of paper; scatter 1 Tbsp. cilantro over. Create a well in the sauce the size of a salmon fillet and place fish in well; drizzle with oil. Gather edges of parchment up and over salmon and tie tightly closed with kitchen twine. Set on a rimmed baking sheet. Repeat with remaining parchment paper, sauce, salmon, and 3 Tbsp. cilantro.
• Bake packets until salmon is cooked through, 20-22 minutes for medium (go 2 minutes longer for well-done). Remove from oven and let salmon steam in packets 2 minutes. Unwrap and top with more cilantro. Serve with lime wedges for squeezing over.
• Do Ahead
• Sauce can be made 2 days ahead. Let cool; cover and chill. Before using, add water to loosen if it looks tight.

PARCHMENT-WRAPPED SALMON (EN PAPILLOTE) RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C).
• Fold the parchment paper in half, then open up.
• Lay down the salmon. Drizzle oil and sprinkle salt and pepper. Lay lemon slices and thyme on top of the salmon.
• Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
• Bake for 13-15 minutes or until internal temperature of salmon reaches 145˚F (65˚C).
• Enjoy!

SALMON IN PARCHMENT

Steps:

• Preheat oven to 450 degrees. In a medium bowl, whisk together 2 tablespoons fresh lemon juice, 1 teaspoon coarse salt, and 1/4 teaspoon ground pepper. Add 3 large julienned carrots and 1/2 head shredded Napa cabbage; toss to combine.
• Set four 15-inch squares of parchment on work surface. Use a slotted spoon to mound carrot mixture on one side of each sheet; reserve liquid in bowl. Roll 4 salmon fillets (1 1/2 pounds total) in reserved liquid. Place a fillet on each pile of vegetables; season with salt and pepper.
• Fold parchment over contents; pleat edge to seal, forming a half-moon. Bake on a baking sheet 20 minutes. To serve, cut paper with kitchen scissors to open.

SALMON IN PARCHMENT

Steps:

• Heat oven to 400°F
• Cook thin spaghetti in rapidly boiling water until al dente, drain, toss with a bit of olive oil, salt and chopped fresh dill or parsley.
• Rinse salmon filets and pat dry.
• Spread Dijon mustard evenly over the top of each piece of fish.
• Prepare the parchment: First, fold each piece of parchment in half; with scissors, cut the shape of half a heart from the folded side.
• Open the heart shape and place 1/4 of the pasta on the center of each heart, top with a salmon fillet, and add one quarter of the vegetables.
• Bring the sides of the heart over the fish and fold the edges together - starting at the top of the heart, overlapping the folded edge as you go; fold the tip several times to secure it.
• Place the pouches in the middle of the hot oven and bake for 10 minutes.
• Serve immediately in the sealed pouches, opening them just before eating.

SALMON EN PAPILLOTE (SALMON IN PARCHMENT)

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.

SALMON AND ZUCCHINI BAKED IN PARCHMENT

Steps:

• Preheat oven to 350 degrees. Fold a large piece of parchment paper (about 15 by 16 inches) in half to crease it; open, and lay it flat.
• On one side of crease, mound zucchini; top with shallot, butter, dill, and lemon slices. Season with salt and pepper. Place salmon on top; drizzle with lemon juice, and season with salt and pepper.
• To close, fold parchment over salmon; make small overlapping pleats to seal the open sides and create a half-moon-shaped packet. Place on a rimmed baking sheet; bake until salmon is opaque throughout, 15 to 17 minutes. Serve (see cooks' note).

PARCHMENT GARLIC BUTTER SALMON RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Fold the parchment paper in half, then open up.
• On one half of the parchment, arrange the sliced potatoes. In a small bowl, combine the butter, garlic, and parsley. Drizzle half of the garlic butter mixture over the potatoes. Season with salt and pepper.
• Lay the salmon over the potatoes, and drizzle over the remaining garlic butter. Season with salt and pepper.
• Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
• Bake for 30 minutes or until internal temperature of salmon reaches 145˚F (63˚C).
• Enjoy!

CHEF JOHN'S SALMON IN PARCHMENT

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.

FILLET OF FISH IN PARCHMENT

Steps:

• Preheat the oven to 425°.
• Oil lightly the center of your Silpat mat set on a baking sheet, or, if you don't have the mat, oil a piece of foil. Scatter the potato slices over the oiled area, then turn them. Salt and pepper lightly. Roast in the preheated oven for 10 minutes, turning once.
• Meanwhile, cut off an 18-inch piece of parchment paper, and fold it in half. Open it up, and on one half place the fish alongside the folded edge, after salting and peppering it on both sides (see illustrations on preceding page and opposite). Pile the zucchini, carrot, scallion, and ginger on top of the fish, salt again lightly, and splash on enough wine to bathe the fillet(s) lightly. After the potato slices have had their 10-minute pre-roasting, arrange them on top or around the edge of the fish and sprinkle the herbs over all. Fold the other half of the parchment over, then fold in the open edge twice, and pleat it all around to make a semicircular airtight package. If it tends to open up where the folded edges meet, secure that place with a binder clip or a large paper clip. Place on the sheet pan, and bake for 12 minutes. If you have a fairly thick fillet, you may need to bake it 1 or 2 minutes more. Test with a skewer; if it goes in easily, the fish is done. Plunk the whole parchment package on a big dinner plate, and enjoy.
• Second Round
• You can make a delicious salad with the remaining fish. Arrange a bed of watercress or young arugula leaves on a salad plate, and set the fish on top. Spoon 2 or 3 tablespoons of Sauce Gribiche over it (see page 160), or, if you don't have that handy, use about 2 tablespoons mayonnaise thinned and tarted up with a little plain yogurt or lemon juice and seasoned with a small, finely chopped cornichon (or part of a dill pickle) and 1/2 teaspoon capers. Garnish with some strips of roasted red pepper-your own (see page 242) or from a jar-a few black olives, and some cherry tomatoes. Or try the Fish Salad recipe on page 157. These are just suggestions. Use your imagination, based on what you may have on hand.