Recipe by Sydney Mike
This recipe comes from Pillsbury Classic Cookbooks, #279, May 2004, 'fish & Chicken.' Haven't made it yet, but it sounds too good not to pass along!
Top Review by Hill Family
Thanks for a great light dinner. I thought this tasted good - maybe it is the herb choice. We use Pike Place Fish Market's World Famous "Our Own Rub" - on all our salmon. It has brown sugar, paprika, cilantro, garlic, pepper, onion, salt, fennel and some other secret stuff. The salmon was about half frozen so I cooked this for 30 minutes. This made a nice broth in the bottom. I might add more tomato next time.
- parchment paper or aluminum foil, heavy-duty
- 2 teaspoons olive oil
- 2 potatoes, medium, thinly sliced
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 lb salmon fillet, cut into 4 pieces
- 1 cup carrot, julienne-cut 2 "x 1/8-inch x1/8-inch
- 2 medium tomatoes, seeded, diced
- 8 sprigs fresh herbs (dill, oregano or basil)
Directions See How It's Made
- Preheat oven to 400 degrees F, then cut four 15" rounds of parchment paper. Fold each in half, then unfold & lightly brush 1/2 tsp oil onto each parchment round to within 1" of the edge.
- Arrange potato slices evenly on half of each parchment round, & sprinkle with half of the salt & pepper.
- Put salmon on top of that, & sprinkle the remaining salt & pepper, before doing a final top-off with the carrots, tomatoes & 2 herb sprigs.
- To seal each packet, fold untopped side of parchment round over the topped side. Fold open edge over several times, folding & twisting until packet is completely sealed. Place packets on ungreased cookie sheet.
- Bake in oven for 15-20 minutes, depending on the thickness of the filets. Carefully unwrap 1 packet to check if fish flakes easily with fork. If not done, re-wrap & continue baking.
- Remove packets from oven & let stand 5 minutes before serving.
- Place packets on individual serving plates, then cut an X-shaped slit in the top of each packet. Carefully tear back the paper to serve.