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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This recipe comes from Pillsbury Classic Cookbooks, #279, May 2004, 'fish & Chicken.' Haven't made it yet, but it sounds too good not to pass along! Ingredients:
parchment paper or aluminum foil, heavy-duty |
2 teaspoons olive oil |
2 potatoes, medium, thinly sliced |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 lb salmon fillet, cut into 4 pieces |
1 cup carrot, julienne-cut 2 x 1/8-inch x1/8-inch |
2 medium tomatoes, seeded, diced |
8 sprigs fresh herbs (dill, oregano or basil) |
Directions:
1. Preheat oven to 400 degrees F, then cut four 15 rounds of parchment paper. Fold each in half, then unfold & lightly brush 1/2 tsp oil onto each parchment round to within 1 of the edge.
2. Arrange potato slices evenly on half of each parchment round, & sprinkle with half of the salt & pepper.
3. Put salmon on top of that, & sprinkle the remaining salt & pepper, before doing a final top-off with the carrots, tomatoes & 2 herb sprigs.
4. To seal each packet, fold untopped side of parchment round over the topped side. Fold open edge over several times, folding & twisting until packet is completely sealed. Place packets on ungreased cookie sheet.
5. Bake in oven for 15-20 minutes, depending on the thickness of the filets. Carefully unwrap 1 packet to check if fish flakes easily with fork. If not done, re-wrap & continue baking.
6. Remove packets from oven & let stand 5 minutes before serving.
7. Place packets on individual serving plates, then cut an X-shaped slit in the top of each packet. Carefully tear back the paper to serve.
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