Friday, March 20, 2009

Baked Salmon in Parchment

I made this recipe for Salmon in Parchment for a weeknight dinner this week. It's light and healthy, and fairly quick too. Cooking time is only 15 minutes -and the bulk of the prep work is chopping. Make sure to check your salmon for pin bones, which you can pluck out with tweezers. If you don't have vermouth on hand, you can use white wine.

Salmon en Papillote with Dill-Yogurt Sauce
from Cooking Light

Yogurt sauce:
1/2 cup grated seeded peeled cucumber
3/4 cup plain low-fat yogurt
1 tablespoon chopped fresh dill
1 teaspoon fresh lemon juice
1/4 teaspoon minced garlic
1/4 teaspoon pepper
1/8 teaspoon kosher salt

Remaining ingredients:
2 cups thinly sliced fennel bulb (about 1 medium)
1/2 cup thinly sliced leek (about 1 small)
2 teaspoons extravirgin olive oil
4 (6-ounce) salmon fillets, skinned
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup dry vermouth
Chopped fresh dill (optional)

To prepare yogurt sauce, place grated cucumber on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes, pressing down occasionally. Combine cucumber, yogurt, and next 3 ingredients (through garlic) in a small bowl. Stir in 1/4 teaspoon pepper and 1/8 teaspoon salt. Cover and refrigerate 1 hour.

Preheat oven to 425°.

Cut 4 (15 x 24-inch) pieces of parchment paper. Fold in half crosswise. Draw a large heart half on each piece, with the fold of the paper being the center of the heart. Cut out the heart, and open. Place about 1/2 cup fennel near fold of each piece of parchment. Top each serving with 2 tablespoons leek and 1/2 teaspoon oil. Sprinkle salmon evenly with 1 teaspoon salt and 1/2 teaspoon pepper. Place 1 fillet on each serving. Drizzle 1 tablespoon vermouth over each serving. Starting at the top of the heart, fold edges of parchment, sealing edges with narrow folds. Twist the end tip to secure tightly. Place packets on a baking sheet. Bake at 425° for 15 minutes. Remove from oven, and let stand 5 minutes. Place on plates; cut open. Garnish with chopped fresh dill, if desired. Serve immediately with yogurt sauce.

Note: I served this with peas that I bought frozen and heated up in the microwave. They're great with the yogurt sauce.

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