KOSHER RECIPES FOR GLUTEN-FREE LIVING



Friday, January 05, 2007

Salmon with Sage and Vegetables in Parchment Paper


Thursday was one of those days when I just didn't want to make a big mess. I was home from work, recuperating from another epidural steroid injection. These procedures cause me a lot of pain for the 2-3 days afterwards, so I was sore and stiff and a little stoned on Tylenol with codeine. But being a blog martyr, I couldn't pass up the opportunity to prepare something delicious for lunch despite being in pain. I based the dish around my limitations (no bending to load or unload the dishwasher, no pulling out kitchen appliances not already on the counter) as well as the two fresh herbs I had on hand: sage and chives. They were starting to go bad and I just can't bear to watch beautiful fresh herbs go to waste. The best motivation of all was my New Year's commitment to participate for the first time in the Weekend Herb Blogging event, hosted this week by the ever-motivated and talented Kalyn.

Parchment paper is seriously underrated, my friends. There is a real thrill in a complete meal wrapped up in a little self-contained packet. The joy of pulling out of the oven a perfectly cooked filet of buttery herbed salmon over flavorful vegetables wrapped neatly in a pouch of parchment paper is not so different from the satisfaction of the tasty knishes I posted about in November. Not quite as carb-laden, of course, but still satisfying and aesthetically pleasing.

In the top picture you'll see that I served the fish alongside the vegetables that it was cooked with it, accompanied by a generous portion of Coconut Mashed Yams on the side. You might also try roasting some potato wedges and throwing the parchment-wrapped fish and veggies on top of the potatoes for the last 12-15 minutes of cooking.

A step by step pictorial:






SALMON WITH SAGE AND VEGETABLES IN PARCHMENT PAPER

1 (8-12 ounce) boneless salmon fillet
1 small leek
1 small carrot
1/2 small parsnip
2 large cremini mushrooms
2 tablespoons unsalted butter, softened
1 fresh garlic clove
1 tablespoon fresh sage leaves (tightly-packed)
1 small lemon, juice of
1/2 teaspoon fresh ground black pepper
1/4 teaspoon salt
2 teaspoons fresh chives, chopped finely
parchment paper (One 15x24 inch piece)
Optional: 1/4 teaspoon thyme, dried or fresh

Preheat oven to 400 degrees F. Cut the tough, darker green tops from the leek and slice the tender lighter-colored section into very thin rounds. Cut (julienne) carrot and parsnip into matchsticks approximately 1/2 inch long and 1/4 inch wide. Slice crimini mushrooms in half lengthwise and then into 1/4 inch slices.

Combine butter, lemon juice, thyme, sage, pepper and salt in a food processor and pulse until thoroughly pureed.

Mix vegetables together. Lay them in a nest about the size of the salmon filet on one side of the parchment paper. Place 1/3 of the sage-butter mixture on top of the vegetables.

Place salmon on top of vegetables and spread with the rest of the sage-butter mixture. Sprinkle chopped chives on top, distributing evenly. Fold the other side of the parchment paper over on top of the salmon. Roll and crimp edges together to create a tightly-sealed half-moon shaped packet. Place packet on baking sheet and bake for 12-15 minutes. Remove from oven and allow to sit for 5 minutes.

To serve, place the packet on a dinner plate and create two slashes on the top of the paper in the shape of an X with a sharp knife. Peel back paper and enjoy. Alternately, you can cut the salmon into 2-3 pieces and place on individual plates next to a generous spoonful of the vegetables.

11 comments:

Poet with a Day Job said...

Parchment paper cooked fish is DA BOMB. It makes the fish so flaky and tender, adn the flavors just seep throughout. I love it so...

The TriniGourmet said...

oooo i keep meaning to take part in weekend herb blogging :) thanks for the reminder!!

our yams are white... yours are orange? :)

ByTheBay said...

M - The best parchment cooked fish I've had to date is that halibut at Gregoire! I still daydream about it.

Trini - You know, in the US the terms "yam" and "sweet potato" are often used interchangeably which really confuses everybody. Esp since they are not related!

http://www.suite101.com/article.cfm/cooking_with_the_seasons/82898

http://www.ces.ncsu.edu/depts/hort/hil/hil-23-a.html

This page says "Yams in the U.S. are actually sweetpotatoes with relatively moist texture and orange flesh."

They are not true yams as they are known in other parts of the world.

I think this dish would probably taste great with any kind of sweet potato or yam. I will change the entry to clarify this confusion.

Kalyn said...

Oh, I think this sounds just wonderful. I have to admit I've never cooked anything with parchment paper like this, although I've had soem wonderful restaurant meals that were similar. Great recipe.

sher said...

Oh my!!! That's perfection!! I love salmon so much and you can see how beautifully that's cooked--still moist. And your parchment technique looks impeccable. I must start doing that.

Mike Eberhart said...

Sorry to hear about that steroid procedure -- doesn't sound "fun"! But, the salmon looks wonderful, and it's good to see you are still busy in the kitchen.

Katie said...

I love sage. Never thought to try it with salmon. Looks lovely!

Nau-Dee said...

I love the bright colors of this dish. It looks so yummy!

Anonymous said...

This looks great. Have you ever made salmon in parchment paper with a different medley of vegetables?

ByTheBay said...

Thanks for the comments, everybody!

And anonymous: Yes, I've used carrots and leeks alone, or carrots and parsnips alone. I think the leeks are a big part of making the vegetables very flavorful. If you try this with a different vegetable please let me know how it goes! It needs to be a vegetable that won't get overcooked being steamed under the fish for so long, so that would eliminate most greens. Green beans might be okay, though. Or asparagus.

Vannia said...

Great recipe! I didn't use the same veggies because I used what was on hand, but they still came out crisp. I used sliced red peppers and broccoli slaw in addition to the carrots and mushrooms. Yummy! I used salmon steaks, by the way, which I cooked a few minutes longer due to the thickness. I served it over brown basmati. Thanks!