Welcome to another installment of "Feeding Mr. Fritz salmon." One might think that by now I would have run out of new ways to cook salmon. Happily, that is not the case! Tonight I tried cooking it en papillote, which is a fancy (er, French) way of saying "in a paper wrapper." Taking my cue from an article by Lucinda Scala-Quinn in the January/February issue of Everyday Food, I took each piece of salmon and set it on a piece or parchment paper. Then I covered the salmon with dill and lemon slices before wrapping it up first in the parchment paper and then in foil. Then I put each packet onto a baking sheet and roasted them at 400 degrees for 12 minutes. When I unwrapped the packets, I found wonderfully tender, nicely fragrant, fully cooked filets, with no mess whatsoever. I served the salmon along with jasmine rice and snow peas that I'd sauteed in olive oil and lemon juice. The whole meal was ready in about 20 minutes. Yay!
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1 comment:
I love Salmon too. It's my favorite fish (next to Nemo). I could eat it every other night. Well, maybe not that much but close.
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