recipe found in Snacking in the Kitchen blog
|Awesome salmon recipe|
2 4-6 ounce salmon fillets (skin removed and wild over farm raised)
Salt and pepper to taste
1 tomato, diced
1/2 red bell pepper, diced
10 green olives, roughly chopped
1 shallot, finely diced
2 cloves of garlic, finely minced
1 lemon, sliced
2-4 tablespoons of wine (I used Sauvignon Blanc)
1. Preheat oven to 400 degrees F. Cut out 2 large pieces of parchment paper (about 14 by 14"). Lightly coat one half of the parchment with olive oil. Place one salmon fillet on half of the parchment paper. Season with salt and pepper. Top the salmon with half of tomatoes, bell pepper, olives, shallot and garlic.
2. Drizzle the salmon and vegetables with a little bit of olive oil. Cover with sprigs of dill and lemon slices. Drizzle the fish with wine.
3. Now make a pouch out of parchment paper. Fold the parchment paper in half, covering the salmon. Start folding from one end, going all the way to the other end. Be sure the fish is completely enclosed and secure. If needed, use staples to hold the parchment shut.
4. Place the parchment pockets on a baking sheet and bake for 15-20 minutes in the oven. Be careful when serving - opening the parchment pockets will release a lot of steam - don't get burned.
Karl's reaction: "This is really good! Are these green olives in here? This is different. I like this recipe."
My take: Will be making this one again for sure. The parchment paper is a bit of a pain but this is so easy to cook and put together! You can't help but feel healthy after eating this. Loved the dill.