Cooking in parchment couldn’t be simpler. In addition to giving a great presentation at the table, this recipe is quick and healthy. Add a touch of oil and the ingredients steam inside the parchment. In less than 15 minutes, the parchment will puff up, and the ingredients will be perfectly cooked.
Try this method with any seafood or boneless chicken, tofu, or vegetables, adding your favorite herbs and seasonings. You can assemble the packets several hours advance and store them in the fridge.
Yield: 4 servings
Prep time: 5 minutes
Cook time: 12 minutes
4 sheets parchment paper, 12 inches x 15 inches
4 6-ounce wild salmon fillets, skin and pin bones removed
10 ounces baby spinach, washed
4 green onions, chopped
4 teaspoons soy sauce
4 teaspoons dry sherry
4 teaspoons Asian sesame oil
1. Preheat oven to 375 degrees and place baking sheet in oven to heat.
2. Rinse the salmon in cold water and pat dry. Set aside.
3. Fold each piece of parchment in half lengthwise. Starting at the fold, cut the parchment in a half-heart shape, as if you were making a valentine. Repeat four times and place the unfolded hearts on a flat surface.
4. Divide the spinach equally and place each portion at the fold of each of the parchment hearts. Top with the salmon and green onions, then spoon 1 teaspoon each of soy sauce, sherry, and sesame oil over each filet.
5. Fold each heart in half, and starting at the top, seal the packet by folding the edges together in a series of small, tight folds. Twist the tip of the packet and tuck the ends underneath to help keep the packet closed.
6. Place the packets on the preheated cookie sheet, and bake for 12 minutes.
7. To eat, simply cut a slit in the packet and eat directly from this little envelope.
Serve with brown rice rice or substitute your favorite whole grain.