Salmon In Parchment


Photo: Emily Heston
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Ingredients

2 salmon fillets
2 tablespoons splendid salad dressing
4 tablespoons olive oil
3 tablespoons chopped tarragon
1 tablespoon honey
1 tablespoon chopped garlic
1 cup chopped tomatoes
1 egg white
salt and pepper

Preparation

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.

Tools

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About

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.

Yield:

10

Added:

Wednesday, December 9, 2009 - 11:56pm

Creator:

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