Salmon In Parchment Paper Martha Stewart

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Salmon in parchment paper martha stewart.

Back to salmon in parchment. Season with salt and black pepper. Stuff chopped basil leaves into the slits. Place fillet near the fold and place a handful of leeks next to it.

Heat oven to 350 degrees. Place salmon fillet with skin side down in the middle of a large piece of parchment paper. Top with orange zest and slices salmon ginger and shallot. Fold parchment paper over ingredients at the crease.

Divide spinach among four 16 inch long pieces of parchment paper. Cut 2 3 inch slits into the fish with a sharp knife. All reviews for salmon in parchment of reviews. Top each with 1 piece of fish then with mushroom mixture.

Drizzle fish with wine and olive oil and sprinkle with salt pepper and chervil. The packet should resemble a half moon. Bake until salmon is opaque throughout 15 to 17 minutes. Season with salt and pepper and drizzle with oil.

Fold a 24 inch sheet of parchment paper in half and cut out a heart shape about 3 inches larger than fish fillet. Preheat oven to 400 degrees. Because parchment paper traps in steam during cooking the fish stays moist without the addition of oil or butter. Serve see cooks note.

To close fold parchment over salmon. 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. Remove asparagus from mixture and divide evenly among parchment pieces creating a bed of spears on 1 side of crease. Place on a rimmed baking sheet.

Make small overlapping pleats to seal the open sides and create a half moon shaped packet.