Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, parchment baked salmon. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Parchment Baked Salmon is one of the most favored of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Parchment Baked Salmon is something which I’ve loved my whole life. They are fine and they look wonderful.
Reviews for: Photos of Parchment Baked Salmon. Parchment Baked Salmon. this link is to an external site that may or may not meet accessibility guidelines. Featuring Parchment Garlic Butter Salmon, Parchment Lemon Dill Salmon, Parchment Tomato Pesto Salmon and Parchment Teriyaki Salmon.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook parchment baked salmon using 24 ingredients and 14 steps. Here is how you can achieve it.
The ingredients needed to make Parchment Baked Salmon:
- Prepare For the Salmon
- Take Individual Portions of Salmon
- Make ready Medium Cloves of Garlic
- Take small cubes of butter approx 1cm x 1cm
- Get Round Thin Slices of Fresh Lemon
- Make ready Oregano
- Prepare Salt
- Make ready Pepper
- Get Parchment Paper
- Prepare For the Orange Infused Rice
- Prepare Uncooked Basmati Rice
- Make ready Orange Infused Olive Oil* (See note later in recipe)
- Prepare Pomegranate Vinegar
- Take Marjoram
- Make ready Garlic Powder
- Take Salt
- Make ready Pepper
- Take For the Brussel Sprouts
- Get Purple Brussel Sprouts
- Make ready Olive Oil
- Make ready Lemon Juice
- Get Dried Red Chili Flakes (Optional)
- Prepare Salt
- Take Pepper
Parchment paper has lined many a baking sheet to make cleanup easier. Baking fish in a parchment packet is a simple and great technique for quick dinners. We've baked our delicious salmon with spinach and egg for a colorful keto result. Introducing your dream dinner: baked sesame-ginger salmon and zucchini in parchment.
Instructions to make Parchment Baked Salmon:
- Preheat the oven to 375 degrees Fahrenheit.
- Prepare 4 squares of parchment paper. These should be large enough to completely wrap your pieces of salmon.
- Season the salmon with salt, pepper, and oregano (About 1/4 Tsp of each per portion). Place the seasoned salmon on the parchment paper one filet per piece of paper.
- Place one cube of butter onto each filet of salmon as directly in the middle of the filet as you can and then place a lemon slice on top of the butter.
- Peel the cloves of garlic and then give them a hard smash with the side of a chefs knife to crush them. Add the smashed garlic cloves whole to the salmon; one per filet.
- Wrap the salmon complete with the butter, lemon, and garlic neatly in the parchment paper by folding the sides over top of the salmon and then folding the ends down underneath the fish. Think of it as wrapping the salmon like a present!
- Place the wrapped salmon filets into a baking pan and pop in the oven for 10-12 minutes until the salmon flakes easily with a fork.
- For the rice, rinse the Basmati rice in a sieve thoroughly until the water runs clear. Place in a pot with 1 cup of water and cover tightly with a lid. Cook on medium high heat until all the liquid has been absorbed and the rice is tender. Remove from heat and fluff with a fork.
- Season the rice with salt, pepper, and marjoram. Add in the orange infused olive oil and the pomegranate vinegar to give it just a little bit of an acidic punch.
- EXTRA NOTE: If you do not have access to infused olive oil, you can substitute the zest of one small orange and regular olive oil. Likewise, if you do not have pomegranate vinegar handy, then you can substitute a teaspoon of lemon juice.
- Stir the rice until it is evenly coated in the seasoning, oil, and vinegar. Any of these amounts can be adjusted to taste. Set the rice aside.
- For the brussel sprouts, cut the woody stem off of the bottom of each brussel sprout and then halve them.
- Bring the olive oil up to a medium high heat in a large pan and add the sprout halves. Season with salt, pepper, and chili flakes and stir continuously until they are tender but retain a bit of their crunch. Add the lemon juice and remove from heat.
- To bring it all together, add a scoop of your seasoned rice to the plate and lay the cooked salmon on top of it. Decorate the plates with brussel sprouts and add a small tomato salad with a fresh basil leaf for a little bit of extra flavour!
Now ReadingBaked Sesame-Ginger Salmon in Parchment. To close, fold parchment over salmon; make small overlapping pleats to seal the open sides and create a half-moon-shaped packet. All Reviews for Salmon and Zucchini Baked in Parchment. Spread oil evenly all over using a spoon and season with salt and pepper. This one is a super easy dinner option that's quick to make and perfect.
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