Gift Wrapped Salmon

"Super easy method, lucious fresh fish and lightning-fast clean-up elevate this simple dish to divine. My husband's favorite erev Shabbat meal."
 
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photo by Glori-B photo by Glori-B
photo by Glori-B
photo by Glori-B photo by Glori-B
photo by Glori-B photo by Glori-B
Ready In:
25mins
Ingredients:
5
Serves:
4
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ingredients

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directions

  • Preheat oven to 425 degrees.
  • Rinse salmon fillets. Skin can stay on.
  • Tear one sheet of parchment approximately 12 inches long for each salmon fillet.
  • Place each fillet on its own sheet of paper, skin side down.
  • Sprinkle on Fish Rub and garlic powder.
  • Cover fillet with single layer of lemon slices.
  • Make packets by gathering 2 opposing sides of parchment and rolling into tight packet. Gather each remaining side of parchment, roll and tuck under.
  • Place on baking pan, tucked-under edges down.
  • Bake at 425oF for approximately 20 minutes.
  • When you see the juices bubbling inside the packet, and the paper is slightly brown, it's done!
  • Serve with your favorite veggies for an elegant meal. You can either unwrap in the kitchen or let diners do it themselves for a fun touch.

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Reviews

  1. This is delisious! The salmon was very moist. I topped mine with fresh dill and lemon slices. This is a keeper.
     
  2. This was so simple to make and cleanup was just a wipe of the pan. My family liked this very much. The flavors were subtle--not too lemony for my husband who usually thinks lemon overpowers things, but lemony enough for a lemon lover like me. We will make this again soon!
     
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RECIPE SUBMITTED BY

I'm happy when I don't rub people the wrong way -- I'm a licensed massage therapist! Twenty years ago, at a cross-road in my life, I had a good sit-down talk with me and decided that my two passions in life were people, and helping them feel better ... and cooking. Just five days after that, a tiny ad in the local paper announced that Massage School started on Monday; so on that Monday in Sept. 1990 a new chapter started in my life. It was like learning a foreign language. Do you know where your olecranon process is? I met Mr. Wonderful in February of 1992 and we married 82 days later. (Who? Me impulsive??) He's still my Mr. Wonderful. In regards to cooking, he's my strongest supporter ... and toughest critic. When we first met, it was Mr. Meat and Potatoes meets Little Miss Vegetarian. In an effort to learn how to live together, we developed this plan: Thursdays became experimental food day. I would cook something that neither one of us had ever had before (so there would be no emotional attachment for either of us) and we would critique it. The deal was that if either of us found that meal gag-worthy, we would eat at McDonald's. I am happy to report, we have not darkened their door yet! Out of those experiments came our most favorite recipes. Ours is a blended family and between us we have three sons: an architect in CA, a computer programmer in FL and an Emergency Room MD in TX. We are blessed with three lovely daughters-in-law [the architect just married an interior decorator! A blessing on their heads, Mazel Tov, Mazel Tov!!] and three very hug-able grandchildren (18 y/o boy, 13 y/o girl and 11 y/o girl.) We are both very active in our congregation. If you like, check us out at http://www.kolhamashiach.org. We teach as well as other avenues of ministry (think: sanitation and maintenance!) ... Fun around here includes ministering ;) at the local department stores; cooking; and discussing Torah. It's not unusual to find half a dozen people around our dining room table in a good natured but animated discussion! Of course there's food ... for body and soul! 8726471"
 
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