← Back to Search Results
baking French
Baked Salmon in Parchment with Julienned Vegetables

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Baking fish and vegetables in parchment paper holds in the juices and creates a sauce as well. If you’re not familiar with parchment paper, I can tell you that most chefs feel they can’t cook without it. Not only does it make an ovenproof container for this kind of dish, it is the perfect nonstick liner for baking sheets.

Yield: Makes 4 servings

Ingredients

  • ¼ cup extra virgin olive oil, plus more for the parchment paper
  • Four 7- to 8-ounce salmon fillets, skin removed
  • Salt and freshly ground black pepper
  • 1 medium carrot, cut into thin matchsticks
  • 1 large leek, white part only, cut into thin matchsticks
  • 1 small zucchini, cut into thin matchsticks
  • 2 Roma or plum tomatoes, seeded and chopped
  • ¼ cup minced shallots
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh tarragon
  • ¼ cup dry white wine
  • Lemon wedges, for serving

Directions

Position racks in the center and top third of the oven and preheat to 375°F. Cut four 14-inch-wide pieces of parchment paper and fold each in half lengthwise. Cut out a wide curve from each piece of parchment, so when it is unfolded you have a heart shape about 12 inches wide.

Brush each piece of parchment with oil. Place a salmon fillet on the bottom half of each heart and season the fillet with salt and pepper to taste.

Mix the carrot, leek, zucchini, tomatoes, shallots, parsley, and tarragon in a medium bowl, and season lightly with salt and pepper. Divide the vegetables evenly over the top of each fillet. Drizzle 1 tablespoon each of olive oil and wine over each fillet. Fold the top half of each heart down, and crimp the edges tightly to seal. (The packets may be made up to 3 hours ahead and refrigerated until ready to bake.)

Place the parchment hearts on 2 baking sheets. Bake until the parchment is lightly browned, about 12 minutes for medium-rare salmon.

Place each parchment heart on a dinner plate. Serve immediately with lemon wedges. Let your guests pierce open their parchment hearts with the tip of a sharp knife (provide scissors, if you wish), being careful of any escaping steam.


© 2001 Art Smith

Note from Cookstr's Editors

Nutritional information includes 1/8 teaspoon of added salt per serving. Nutritional information is based on using four 7 oz. salmon fillets.

 

Nutritional Information

Nutrients per serving (% daily value)

576kcal (29%)
47mg (5%)
22mg (37%)
167mcg RAE (6%)
1001mg
72mg
42g
3g
1g
8g
109mg (36%)
426mg (18%)
8g (40%)
40g (62%)
2mg (9%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
lidias-italy Lidia's Italy
by Lidia Bastianich
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
mom-a-licious Mom-a-Licious
by Domenica Catelli
a-new-way-to-cook A New Way to Cook
by Sally Schneider
spice Spice
by Ana Sortun
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
flavor Flavor
by Rocco DiSpirito
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
martin-yans-china Martin Yan's China
by Martin Yan
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?