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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Wrapping the salmon fillets in parchment paper traps steam and helps keep the fish moist. This is great with spinach or broccolini sautéed with lemon and garlic, or atop a bed of couscous. Ingredients:
1 (1-pound) fennel bulb, trimmed and thinly sliced |
2 carrots, julienned (cut into thin strips) |
4 (6-ounce) skinless salmon fillets (about 1 1/2 inches thick) |
1 lemon, thinly sliced |
2 tablespoons capers, rinsed and drained |
1 tablespoon chopped fresh chives |
1/4 cup white wine |
2 tablespoons olive oil |
sea salt, to taste |
freshly ground pepper, to taste |
Directions:
1. Cut out 4 (12- x 16-inch) pieces parchment paper, and place on a baking sheet. Blanch fennel and carrot in boiling water 4 minutes. Drain and rinse with cold water.
2. Divide fennel and carrot evenly among parchment pieces. Place 1 salmon fillet on each, then top with lemon, capers, and chives. Drizzle each with wine and olive oil; sprinkle with sea salt and pepper. Fold parchment to enclose salmon; twist ends to secure.
3. Bake at 400° for 14 to 16 minutes or until cooked through. Salmon should be slightly translucent in center.
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