Salmon Spinach And Potatoes Baked In Parchment Food

SALMON AND SPINACH IN PARCHMENT

Steps:

• Preheat oven to 400 degrees. Divide spinach among four 16-inch-long pieces of parchment paper. Top with orange zest and slices, salmon, ginger, and shallot; season with salt and pepper and drizzle with oil.
• Bring long ends of paper together and fold down 3 times to make a seam. Tuck ends underneath to secure.
• Place packets on a rimmed baking sheet and bake until packets are puffed and salmon is cooked through, 15 to 18 minutes. Transfer packets to plates, pull open, and serve immediately.

SALMON, SPINACH, AND POTATOES BAKED IN PARCHMENT

Steps:

• Preheat oven to 400 degrees. Place a rimmed baking sheet in oven to heat. Cut parchment to size.
• Stir together butter, capers, parsley, and garlic in a small bowl; set aside.
• Divide potato slices between parchment rectangles, layering them in stacks to form a bed (slightly larger than the salmon fillet) to one side of crease. Season with salt and pepper.
• Top each bed of potatoes with one quarter of the shallots followed by half the spinach. Place salmon fillets on top of spinach. Divide remaining shallots evenly between packets. Top each salmon fillet with 2 lemon slices (reserve remaining slices for garnish). Dot with caper butter; season with salt and pepper.
• Fold parchment paper over ingredients, at the crease. Starting with one end of the paper and keeping edges together, make small overlapping pleats the length of the paper, creasing tightly as you go and shaping the edge into an arc. The packet should resemble a half-moon.
• Carefully transfer packets to preheated baking sheet. Bake until packets have puffed, 15 to 18 minutes. Transfer packets to plates. Serve immediately, opening packets at the table. Garnish with remaining lemon slices.

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.

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!

POTATO-SALMON BAKE

Steps:

• Preheat the oven to 375 degrees F.
• Stir together the panko, dill, lemon zest and 1 tablespoon of the melted butter in a medium bowl; set aside.
• Butter the bottom of a 2-quart casserole dish. Layer half the potatoes, overlapping, to cover the bottom of the dish. Sprinkle with half of the feta and 1/2 teaspoon each salt and pepper. Repeat, topping with the remaining potatoes, feta and 1/2 teaspoon each salt and pepper. Combine the broth and 1 tablespoon of the melted butter in a small bowl and pour over the potatoes. Cover with foil and bake until the potatoes are just softened, 40 to 45 minutes.
• Meanwhile, cut the salmon into 2- to 3-inch pieces. Toss the salmon with the lemon juice and remaining 1/4 teaspoon salt.
• Remove the potatoes from the oven and uncover. Increase the oven to 425 degrees F. Place the salmon on the potatoes and sprinkle with the panko mixture. Bake, uncovered, until the salmon is cooked through and the panko is golden brown, 12 to 15 minutes. Garnish with dill sprigs.

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.

FOIL-PACKET SALMON WITH MUSHROOMS AND SPINACH

Steps:

• Lay out four 18-inch-long sheets of heavy-duty foil. Mound 1/2 cup mushrooms and 1 cup spinach in the center of each; season with salt and pepper. Top each with a salmon fillet, season with salt and pepper and drizzle with olive oil. Drizzle each with 1 tablespoon wine (or water). Bring the short ends of the foil together and fold twice to seal; fold in the sides to form a packet, leaving room inside for steam.
• Preheat a grill to medium high. Grill the foil packets until the fish is just cooked through, 10 to 12 minutes. (Alternatively, you can bake the foil packets in a 450˚ F oven until the fish is just cooked through, 12 to 15 minutes.) Let the packets sit 5 minutes.
• Meanwhile, combine the butter, scallions, ginger, sesame oil and 1/4 teaspoon salt in a mini food processor. Pulse until smooth. Carefully open the foil packets. Top with the flavored butter.

SALMON, SPINACH AND POTATOES BAKED IN PARCHMENT

Steps:

• Take Butter, capers and garlic and mix together. Set aside Start the stack with 1 sliced red potatoe, place the slices in two rows overlapping slightly on a large peice of parchment paper. sprink with sliced leeks, layer the spinach leaves on top of the leeks, lay the salmon fillet on top of the spinach,( the amount of spinach you choose to use may vary, I put a large mound of it because there is so much shrinkage) sprinkle more leeks on top of the salmon, top with a slice of lemon and a tablespoon of the butter mixture. Fold the parchment paper to create a closed envelope around the Salmon Stack. The salmon bakes quickly, the potatoes usually take a little longer. Repeat for 2nd salmon fillet. Bake at 350 degrees for about 40 min. Very good, Very Healthy (except maybe the butter) Steaming the fish in the parchment makes the fish very moist and tender.

SALMON SPINACH BAKE

Steps:

• put spinach, onion, garlic, butter and 3 tbsp water in micro, in a pie plate, cover w/plastic wrap and cook 3 minutes on high.
• drain.
• heat oven to 350.
• grease a 1 1/2 quart au gratin dish with cooking spray.
• mix spinach with rice, salt, pepper.
• in a small bowl, mix sour cream, egg, mustard, 2 tbsp parmesan, salt, pepper.
• reserve 2 tbsp of sauce, and mix in the rest with the spinach and rice.
• transfer to au gratin dish.
• place salmon over spinach mixture, add sauce over salmon, sprinkle with cheese, bake for 25-30 minutes.
• let stand 5 minutes before serving.

SALMON, SPINACH AND DILL POTATO BAKE

Steps:

• Cook the unpeeled potatoes in a pan of boiling water for 15 minutes. Drain and set aside.
• Meanwhile, put half the spinach in a colander over the sink. Pour over boiling water to wilt the spinach, then refresh in cold water. Repeat with the remaining spinach. Drain and squeeze out as much liquid as possible. Set aside in a large bowl, along with the salmon, onion and lemon zest.
• Make a white sauce. Melt all but 1 tsp of the butter in a pan over a medium heat. Add the flour and cook, stirring, for 1 minute, then gradually whisk in the milk. Cook for 5 minutes, stirring, until thickened. Season, stir in the dill and cool slightly. Pour over the salmon mixture and gently mix. Tip into a deep 2.3-litre (2 1/2 quart) baking dish.
• Remove and discard the potato peel and slice thinly. Overlap in a single layer on top of the salmon.
• Chill, cover and freeze for up to 2 months. Thaw at room temperature for 8 hours or until fully thawed.
• Melt the remaining butter and brush over the potatoes. Preheat the oven to 200°C/fan180°C/gas 6/400°F Bake for 50 minutes, or until hot throughout. Serve with peas.

SALMON, SPINACH, AND POTATOES BAKED IN PARCHMENT

Steps:

• Preheat the oven to 400°F. Place a rimmed baking sheet in the oven to heat. Cut 2 pieces of parchment paper, each measuring 12 × 17 inches.
• Stir together the butter, capers, parsley, and garlic in a small bowl; set aside.
• Divide the potato slices between the parchment rectangles, layering them in stacks to form a bed (slightly larger than the salmon fillet) to one side of crease. Season with salt and pepper.
• Top each bed of potatoes with one-quarter of the shallots, followed by half the spinach. Place the salmon fillets on top of the spinach. Divide the remaining shallots evenly between the packets. Top each salmon fillet with 2 lemon slices (reserve the remaining slices for garnish). Dot with caper butter; season with salt and pepper.
• Fold the parchment paper over ingredients at the crease. Starting with one end of the paper and keeping the edges together, make small overlapping pleats the length of the paper, creasing tightly as you go and shaping the edge into an arc. The packet should resemble a half-moon.
• Carefully transfer the packets to the preheated baking sheet. Bake until the packets have puffed, 15 to 18 minutes. Transfer the packets to plates. Serve immediately, opening the packets at the table. Garnish with the remaining lemon slices.