Salmon Poached in Parchment Paper
Poached salmon, baby red potatoes, and asparagus tips, seasoned with lemon, butter, and your favorite herbs.
Servings: 4
Ingredients
- 4 sheets parchment paper 16 inches long
- 2 lbs. fresh salmon fillet divided into 4 portions
- 4 T. butter divided
- 2 T. minced fresh herbs (basil, dill, tarragon or thyme) divided
- Juice of 2 lemons
- 1/2 lb. asparagus tips divided
- 8 baby red potatoes divided, optional
Instructions
- Heat oven to 450 degrees. Fold parchment pieces in half, open the fold and place one piece of salmon on bottom half, about 1 inch from the crease.
- Top each fish portion with 1 tablespoon of butter, 1/2 tablespoon of herbs, then drizzle with lemon juice. Add asparagus tips and potatoes, if using. Enclose fish in parchment with a series of overlapping folds.
- Place packets in a single layer on baking sheet. Bake for 6 to 10 minutes, depending on the thickness of the fish. When done the parchment paper will be puffed up and brown.
Speak Your Mind