Tuesday, January 27, 2009

Parchment Paper Cooking

Lately I have been fascinated by a few shows I've caught on the Food Network where the FN star is using parchment paper as a cooking method - namely for fish. I saw this on Rachael Ray's show first and then shortly after on a Giada episode. I wanted to try it for myself, but wasn't super keen on either of the flavor palates of the recipes on those two shows.

So I turned to myrecipes.com, one of my favorite sites, and found this great recipe! I made it for dinner guests this weekend. We had our best friends over to celebrate one couple's recent engagemet. I thought the parchment paper idea was kind of fun to see everyone open up their individual packages of fish!

The only change I made to the recipe was to use green beans instead of asparagus (I made asparagus the last time we had a dinner party with these friends, so I wanted to mix it up!), and fresh rosemary instead of tarragon since there was no tarragon at my local market.

I apologize for the lack of a picture, when we have company I seem to becom absent minded when it comes to picture taking!

Steamed Salmon and Asparagus in Parchment
(from MyRecipes.com)

1 1/2 pounds small new potatoes
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons cold unsalted butter, diced
4 salmon fillets (about 6 ounces each)
1 pound asparagus, trimmed and cut into 1-inch pieces
4 scallions, trimmed and sliced
4 tablespoons chopped fresh tarragon leaves
1 tablespoon extra-virgin olive oil
2 lemons, halved

Preheat oven to 400° F. Place a piece of parchment paper on a 13-by-12-inch baking sheet. Put the potatoes on the sheet and season with 1 teaspoon of the salt and ½ teaspoon of the pepper. Distribute the butter over the potatoes. Roast in top of oven for 45 to 50 minutes or until done. Meanwhile, lay out 4 sheets of parchment (at least 13 by 13 inches) and place 1 fillet on each. Top with the asparagus, scallions, and tarragon. Drizzle with the oil and season with the remaining salt and pepper. Top each fillet with a lemon half, after first squeezing on the juice. Pull the sides of the paper over each fillet, folding several times to seal. Fold and twist the ends to form rectangular parcels. Place them on a sheet pan. Bake on lower rack of over for 20 to 25 minutes while the potatoes finish cooking. Place a salmon parcel on each plate and cut open. Serve with the potatoes.

2 comments:

Joelen said...

I need to cook with my parchment more often rather than on it... such a great way to eat a healthier meal!

otehlia cassidy said...

Just tried this, but with tilapia. so easy! stuck a bunch of seasoned sweet potatoes in parchment, too. Delicious!Thanks for the ideas..