Credit: Flickr / manthatcooks
These little parcels of salmony goodness are filled with steamy flavour
Steam your salmon in a parchment package for maximum flavour
What could be better than our West Coast seafood favourite — sustainable salmon — seasoned and sealed in a perfect little cooking chamber called a parchment bag.
This dish may be quick and simple to make but it delivers heightened flavour in one sexy package.
Ingredients
- 6 parchment bags (Paper Chef is the perfect choice)
- 12 large fingerling potatoes, cut into quarters
- 6 wild West Coast sockeye salmon fillets, 100 g each
- 1 (8 oz.) bag snap peas, cut in half on the diagonal
- 2 Tbsp. capers
- 12 small jarred artichokes, drained and cut in half
- 3 Tbsp. fresh chopped dill
- 1 Tbsp. fresh chopped mint
- 1 fresh lemon, zested, then cut into 6 wedges
- Chili olive oil, for drizzling
- 6 knobs unsalted butter
- 12 Tbsp. white vermouth
- Fleur de sel to taste
- Ground pepper to taste
Instructions
- Boil the quartered potatoes for about 12 minutes just until tender. Drain and set aside.
- Divide the cooked potatoes into 6 equal portions.
- Lay the potato portions inside the parchment bags.
- Add a salmon fillet to each bag.
- Top the salmon fillets with equal portions of artichokes, snap peas, capers, dill, mint and lemon zest, plus a wedge of lemon.
- Drizzle with chili olive oil, a knob of butter and 2 Tbsp. vermouth per salmon fillet.
- Fold the edges of each bag to seal into a parcel.
- Place the packets on a cookie sheet and bake for 10 to 15 minutes at 375°F.
- Present the parcels at the table and cut open to reveal the amazing aroma.
Serves 6.
Listen to Caren McSherry Thursdays between 11 a.m. and 11:40 a.m. on CKNW 98.
Originally published in TVW. For daily programming updates and on-screen Entertainment news, subscribe to the free TVW e-newsletters, or purchase a subscription to the weekly magazine.