Salmon In Parchment
Cooking in parchment makes a nice presentation. It also makes a delcious fish since it is cooked in its own steam and the flavors are trapped inside the paper. This work is licensed under the Creative Commons Attribution 3.0 Unported License. To view a copy of this license, visit http://creativecommons.org/licenses/by/3.0/
Ingredients
- 2salmon fillets
- 2 tbspsplendid salad dressing
- 4 tbspolive oil
- 3 tbspchopped tarragon
- 1 tbsphoney
- 1 tbspchopped garlic
- 1 cupchopped tomatoes
- 1egg white
- 0salt and pepper
Instructions
- 1
Remove any remaining bones from the salmon. Run your finger along the ridge and pull out bones using kitchen tweezers or needlenose pliers.
- 2
Mix together 2 tablespoons of the tarragon, the salad dressing, honey and olive oil in a dish large enough to hold the pieces of salmon. Lie the fillets, flesh side down, onto the marinade and allow to sit for at least 1/2 hour.
- 3
Rub butter on 2 sheets of parchment paper about 3 inches longer than the fillets.
- 4
Lie the fillets, skin side down on the parchment paper. Sprinkle with salt and pepper. On each fillet spread 1 cup of chopped tomatoes.
- 5
Pour 1/2 of the marinade on each fillet.
- 6
Sprinkle 1/2 tablespoon of chopped tarragon on each of the fillets.
- 7
The egg white is your "glue". Using a basting brush paint egg white along the lengths of the parchment. Bring the edges of the lengths together and then fold them down, painting on addition egg white as needed.
- 8
Paint egg white onto the ends of the parchment, and then fold the ends over, adding egg white as needed to secure the "packet".
- 9
Slide the packets onto a baking sheet. Bake at 400 degrees for 20 minutes.