Salmon In Parchment Paper Martha Stewart

Cut 2 3 inch slits into the fish with a sharp knife. Drizzle fish with wine and olive oil and sprinkle with salt pepper and chervil. All reviews for salmon in parchment of reviews.

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Salmon In Parchment Martha Stewart

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Divide spinach among four 16 inch long pieces of parchment paper.

Salmon in parchment paper martha stewart.

Place fillet near the fold and place a handful of leeks next to it. Heat oven to 350 degrees. Starting with one end of the paper and keeping edges together make small overlapping pleats the length of the paper creasing tightly as you go and shaping the edge into an arc. 10 new takes on family favorites see the others.

Place salmon fillet with skin side down in the middle of a large piece of parchment paper. This recipe is one of our better basics. The packet should resemble a half moon. Bake until salmon is opaque throughout 15 to 17 minutes.

Serve see cooks note. Fold parchment paper over ingredients at the crease. Top each with 1 piece of fish then with mushroom mixture. Place on a rimmed baking sheet.

Back to salmon in parchment. Cooking fresh salmon en papillote that is in parchment is a messproof way to coax the most flavor from the fish without adding a lot of oil or butter and it s pretty much impossible to dry the salmon out with this cooking method. Stuff chopped basil leaves into the slits. To close fold parchment over salmon.

Martha stewart may receive compensation when you click through and purchase from links contained on this website. Preheat oven to 400 degrees. Remove asparagus from mixture and divide evenly among parchment pieces creating a bed of spears on 1 side of crease. Because parchment paper traps in steam during cooking the fish stays moist without the addition of oil or butter.

Fold a 24 inch sheet of parchment paper in half and cut out a heart shape about 3 inches larger than fish fillet. Make small overlapping pleats to seal the open sides and create a half moon shaped packet. Season with salt and black pepper. Season with salt and pepper and drizzle with oil.

Top with orange zest and slices salmon ginger and shallot.

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