Tuesday, November 20, 2007

Salmon Cooked in Parchment Paper

There are many different ways to cook salmon. One Turkish method is to cook fish in parchment paper. The fish comes out juicy and yummy. If you have never tried this method, give it a try. You can also try it with other fatty fish.

Although this recipe cooks all of the fish together, it looks much better if you present it individually. Just divide ingredients equally, wrap and cook them separately.

Some boiled potatoes make a great accompaniment to this dish.

This one is another one of my mother's recipes. If you do try this, please let me know what you think.


3 Tbs Butter
5 Portobello Mushrooms, cut into big pieces
5 Green Peppers, deseeded and cut into thin strips
2 Shallots, chopped
1 bunch Parsley, chopped
½ lbs Tomatoes, cut into cubes
5 Tbs White Wine
½ cup Chicken Stock (If you have Fish Stock, it will make the dish tastier)
5 pcs. (5oz.) Salmon Fillets
3-4 slices of Lemon
2-3 Bay Leafs
Salt and Pepper to taste

Preheat oven to 325 degrees.

Melt the butter in a pan, when ready add mushrooms, green peppers, shallots and parsley. Sauté for about 2 minutes and then add the tomatoes. Add white wine, lower the heat and cook until tomatoes let go of its juices.

As soon as you see the juice add chicken stock and cook for additional 5 minutes. Turn off the heat. Salt and pepper the salmon fillets.

Add the sautéed vegetables, salmon fillets, lemon slices and bay leaves to parchment paper. Close the parchment paper tightly.

Put it on a pan and cook for about 10-15 minutes in the oven. Open the parchment paper and serve hot on heated plates.

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