Prep 10 mins
Cook 15 mins
I got this salmon baked in parchment paper recipe from the Homemaker's magazine. I haven't tried it personally but it sure sounds tasty.
- 2 (6 ounce) skinned salmon fillets
- 1 cup fresh bite-sized pieces spinach
- 1⁄2 red pepper, cut in strips
- 1⁄2 yellow pepper, cut in strips
- 1⁄2 green pepper, cut in strips
- 1 tablespoon shallots or 1 tablespoon onion, peeled and chopped
- 4 slices lemons
- 2 tablespoons cilantro leaves
- 1⁄4 cup pinot noir wine or 1⁄4 cup other red wine
- 1 pinch salt
- Preheat oven to 450ºF (230ºC).
- Cut two 18-inch (45-cm) long rectangles of parchment paper.
- Place a salmon fillet on each parchment paper rectangle.
- Divide half the spinach leaves, peppers, shallots, lemon slices and cilantro between each package, layering ingredients on top of salmon.
- Sprinkle 2 T (30 ml) of wine and a little salt over each serving.
- Gather the corners of the parchment toward the centre and twist tightly to seal each package.
- Tie off at the top with twine to fasten.
- Place the packets on a cookie sheet and bake on the centre rack of the oven for 15 minutes.
- Let stand for 2 to 3 minutes.
- Serve parchment packages unopened.
- Slice open at the table to release the aromas.
- Makes 2 servings.
- Recipe doubles easily.
This is a good recipe, but I will adjust it for personal preferences. For example, I didn't think the spinach added much - it nearly disappeared, but seemed to increase the liquid. I also think I'd rather use white wine. Overall, though, a good and healthy recipe, which I will enjoy tinkering with. Thank you for posting.
Perfect and lovely impressive presentation
The recipe says "1/2 red, green, and yellow peppers" but it doesn't say how much.