Lately, I’ve chatted with several people that aren’t that crazy about salmon. Really? you don’t like salmon? This was an idea that had never occurred to me, but its true. They like other fish and seafood, but have never developed a liking for the distinctive taste of this vibrantly colored fresh-water fish.
Of course, I can’t help but feel that this distaste may be grounded in past experiences and encounters with over cooked, bland, not necessarily fresh, or otherwise ill-prepared salmon. Last year, I shared my recipe for Glazed Grilled Salmon which is how my family grew to love the tender pink flesh of salmon.
Years later I have an arsenal of delicious salmon dishes: a favorite and often requested pasta: Salmon with Bow Tie Pasta and Peas; a recent hit: Baked Salmon Eggrolls; an elegant, weekend breakfast or brunch dish, Salmon-Wrapped Poached Eggs.
But don’t just listen to me, health experts have all kinds of reasons to love salmon, surely you’ve heard them, and even if you have, the health benefits are important enough to repeat here: Salmon contains abundant amounts of omega-3 which protects the heart from plaque buildup on your arteries. They lower triglycerides, which may in turn raise good cholesterol levels, and they reduce blood pressure which potentially, over the long term, helps to lower your risk of heart disease. I know this from reading and from those close to me who suffer from heart disease.
Today, I continue to encourage you to include salmon in your weekly repertoire with an easy, healthful preparation: Salmon En Papillote (cooking in parchment) which is really just another way to say “delicious” 🙂 Cooking in parchment is a great all-purpose technique for poultry, vegetables, and any delicate fish that might fall apart in a pan or on the grill (think sole or halibut). For the health conscious cook, it brings out big flavors while preserving essential vitamins and nutrients. It’s also a snap to make an entire meal in one neat little package – translation: no pots and pans to wash. Plus, it’s fun opening a present for dinner!
- 2 Tablespoons reduced-sodium soy sauce
- 1 Tablespoon finely grated peeled fresh ginger
- 1 Tablespoon fresh lemon juice
- 1 cup Chinese peas trimmed
- 1/2 white onion thinly sliced
- 2 - 6 ounce boneless salmon fillets preferably wild sockeye
- 2 teaspoons toasted sesame oil
- 1 teaspoon black sesame seeds
- thinly sliced white onions
- thinly sliced lemon peel
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Preheat oven to 400 degrees. Cut out two 12" x 17" pieces of parchment; fold each in half crosswise to form a crease, then open.
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Combine soy sauce, ginger, and lemon juice. Divide peas and onions evenly among the two parchment pieces, arranging the mixture on one side of the crease. Lay salmon fillet on top of the vegetables. Season with a sprinkle of salt and a drizzle of sesame oil. Fold parchment over ingredients; beginning in one corner make overlapping folds to seal, creating a half moon-shape packet.
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Place the two packets on a baking sheet and bake for about 10 minutes for medium rare or 12 minutes for medium. Carefully open packet; sprinkle with sesame seeds and serve.
Variations: The possibilities are endless - use vegetables that you have on hand and experiment with different sauces. Layer ingredients based on how long each will take to cook; vegetables with longer cooking times, like squash or onions, should go on the bottom of the pile, topped with fish fillets or chicken breast and finally your herbs and aromatics.
Lisa { AuthenticSuburbanGourmet }
I absolutely LOVE salmon! It does amaze me too when folks don’t like Salmon – I really thought everyone did. I think your recipe sounds absolutely divine and a must try! Hope you have a wonderful weekend!!! 🙂
Sandra's Easy Cooking
I can’t believe that somebody would not like this wonderful tasty meal with salmon!
Your dish is so delicious and looks stunning!
Thanks for sharing!
Jeanne
Salmon is one of my favorite dishes! I’ve always wanted to try cooking it in parchment paper. This looks like a fabulous way to prepare it. This will definitely make an appearance at our dinner table soon!
Lana
What’s not to love about salmon? I know, I know, past unpleasant experiences can ruin an ingredient for us, but there are second chances:) This recipe looks like it could convert anyone. Perfect combination of delicious, simple, and nutritious. Great photos. too:) (I can’t believe you are using P&S!)
Jamie
Even if you don’t like salmon, salmon en papillote is a whole different dish. Something about the preparation makes the salmon taste like butter – it locks in all the flavor and moisture.
I recently did this with mushrooms on a bed of spinach and orzo (and a pat of butter), and it was amazing!! My kids loved it too.
I have to try this version next time. Thanks for sharing!
Pachecopatty
This is my kind of cooking-simple, healthy, using a flavorful protein with a good dose of green veggies.
I like your simple recipe and would substitute different fish but don’t touch those yummy pea pods;-)
Angie's Recipes
Salmon is one of my favourites!
The last photo looks so mouthwatering…I would love some more French beans!
Peggy
My friend and I just had the whole “dislike” of salmon discussion the other day. She told me she just has memories of her mom stinking up the house by making salmon patties all day from childhood. Never even had a salmon fillet. I told her that her dislike was not appropriate based on that lol
Me? I love salmon and have always wanted to try this preparation! Thanks for the inspiration!
fooddreamer
I love salmon, and love finding new recipes for it. and with those black sesame seeds…yum!
bunkycooks
I am one of those not so loving salmon people! I am about to prepare some this evening for the hubs and halibut for me…that should tell you something. I am trying to like it because of the health benefits, but struggle. I will try your recipe and see if I change my mind!
Liz
Oh, boy, does this look wonderful! Mmmmmm….
Magic of Spice
What a gorgeous dish! I find it surprising as well when people whom enjoy fish, dislike salmon…That last photo looks scrumptious!
Monet
This is how my mom first introduced me to salmon…these packets make such an elegant centerpiece to an evening meal. I love the sesame seeds here…they add such an interesting visual dynamic. Thank you for sharing with me. Visiting your blog brings me a measure of brightness. I hope you have a blessed week, my friend.
5 Star Foodie
Wonderful flavors here with the ginger, soy sauce, and sesame oil, excellent preparation for salmon!
Joy
That looks so good. I have only made fish in foil not parchment paper.
Debi (Table Talk)
I love serving fish in this style…like opening a little present at the dinner table; complete with aromatherapy!
FOODESSA
I have salmon at least once per week…enjoy it in many ways.
Your recipe is perfect for sure…I can practically taste it ;0)
Priscilla..that last photo is a stunner!
Flavourful wishes,
Claudia
spcookiequeen
Too bad they don’t like salmon, they are missing out. This is such a great way to prepare it too. I’d take some please.
-Gina-
spcookiequeen
I need to do a post and let everyone know, the url I had up a couple of days ago was bad. Hopefully they fixed it now. Thanks. I just noticed your link is bad. Thanks so much for all your support. Hope you have a great weekend.