Back on Track: Parchment Paper SalmonPosted by in Food
Hello everyone. I’m back. Or mostly back. I was really thrown for a loop when I pulled all of my stomach muscles on the right side lifting a laundry basket. It was so ridiculous. I couldn’t believe how badly hurt I really was. Almost two weeks later, I am back to normal activities for the most part.
For my first real foray into the kitchen since the injury (Mr. MarthaAndMe did all the Christmas cooking as I sat on a stool and offered instruction), I made a recipe from the Jan/Feb issue of Everyday Food. I am a subscriber, but this issue came to me early from MSLO. There’s an interesting section on parchment paper cooking I wanted to try out. I made Salmon with Green Beans and Lemon Zest. I remember trying parchment paper cooking once when we were first married and it got a little scorched!
This dish was easy to put together – put your salmon fillets on the paper, add green beans, lemon zest, some capers, salt and pepper and a little olive oil. Fold the paper over and twist the ends. Bake at 400 for about 10-12 minutes. That’s it. I was actually pretty impressed with it. My salmon got a little overcooked (the problem with this is you can’t check it for doneness without ripping the paper), but other than I did enjoy it. We squeezed some lemon juice over it when we ate it since it needed more lemon flavor. I actually liked the capers and enjoyed the green beans with it. I like having most of dinner in a cute little package like this – it’s very appealing somehow.
I want to try some of the other parchment paper recipes, so check back for those results in the coming days.
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I’ve never had good luck w/parchment, although I love salmon cooked this way so I’ll give it one more try! Happy New Year, Brette – Jen
I love fish cooked this way. I usually cook gurnard or tarakihi with thinly sliced onions and corgettes with a bit of butter. Beautiful served over some basmati or jasmine rice.
This looks wonderful. I’ve just discovered the flavor lemon zest can bring to some foods. I can’t wait to try this one!
It is nice, I agree. And it makes it smell good too.
I’ve never heard of those kinds of fish!
Thanks – happy new year to you too! The one tip I would give is to wrap it and then put it in the oven right away. I made mine about half an hour ahead and as it sat, the parchment underneath got soggy.
Glad you’re feeling better. I have some green beans and salmon in the fridge, so I’m going to try it out.
I like that this does the same thing as those expensive oven bags, for less money and less waste. So simple.
I’ve always wanted to try out parchment paper cooking. Maybe I’ll do it this weekend! Looks delicious!!
So glad your feeling better.
Very good point!
Looks yummy! And it reminds me of the dinner in foil wraps we used to long, long ago.It was always so much fun to open it up and have the whole meal there, like magic! I will try this – thanks so much!
Somehow it is like opening up a present!
I didn’t know what to cook for dinner tonight, something special for my husband since we cannot go out for New Year’s Eve, so I looked here and bingo! What a great suggestion, and easy, too. Thanks!
Like Jen, I find cooking with parchment paper to be a real challenge. From your description though, this one sounds easy enough even for fumble fingers (me).
This was not hard. Twisting the ends is a very simple way to do it – no origami involved!
I’ve always been intrigued by this parchment paper cooking, and now I finally have a clear idea of how it’s done. Thanks.
I looooooove cooking fish in parchment. In fact, it’s the only way I do it now. It’s also perfect for camping, since it requires no pots or pans. Perfect, easy, healthy food! I’ll take it!
I agree. There is another parchment recipe in the issue I’m planning to make once my mango is ripened.
I’m going to give this a try. Looks delicious.