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Pteraluna
26
Oct 10, 2017
Fennel Salmon Baked in Parchment Paper (SUPER EASY)
Recipe adapted from: http://www.simplyrecipes.com/recipes/salmon_with_fennel_baked_in_parchment/
Prep time: 10 minutes Cook time: 20 minutes Serves 4
『 INGREDIENTS 』 · 1 fennel bulb, sliced paper thin (a mandoline helps for this) · 4 6-ounce portions of fresh salmon fillets (skinless is best) · Course Sea salt · Freshly ground black pepper · Lemon juice (to taste) · 12 very thin slices of whole lemon (from 1 to 2 lemons) · Several sprigs of fresh fennel fronds · 2 Tbsp butter · 4 12x18-inch pieces of parchment paper 『 METHOD 』
1. Preheat oven to 350°F (175°C)
2. Lay down a square of parchment paper on a flat surface. Fold the parchment in half to create a crease, then open it up again.
Place several slices of fennel bulb below the crease of the parchment paper in a mound, and sprinkle with salt. Place one fillet of salmon on top of the fennel bulb slices.
Squeeze fresh lemon juice over the salmon (anywhere from a teaspoon to a tablespoon, or to taste). Sprinkle the salmon generously with salt and pepper. Lay sprigs of fennel fronds over the salmon. Dot the top with 3 small pieces of butter. Lay 3 thin slices of lemon over the butter, fennel fronds and salmon (more if you want).
3. Fold the parchment over the salmon and secure close. There are several way that you can accomplish this. One easy and particularly attractive way is to fold a corner near the folded edge of the parchment paper into a triangle. Then about halfway down that triangle, fold another triangle over the previous triangle. Working down and around the parchment edges, you can create folds all around the edges. When you come to the last folded edge, tuck the corner under the parchment.
4. Place on a roasting pan or baking sheet. Bake at 350°F for 8 minutes. Serve immediately. To serve, you can either carefully transfer each salmon fillet and mound of fennel slices to individual plates, or you can serve the salmon in the pouch itself, on a plate. To eat, you can either unwrap the pouch, or cut through the top with a sharp knife to expose the salmon inside.
Fool your friends into thinking you're a pro when it was really simple to make :D
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* Above picture is how it should look before you fold and pop into the oven.
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