Advocare Salmon In A Bag Recipe 465

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PARCHMENT BAKED SALMON



Parchment Baked Salmon image

Salmon baked in parchment paper is the best way to steam in great taste.

Provided by tiger77

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 40m

Yield 2

Number Of Ingredients 5

1 (8 ounce) salmon fillet
salt and ground black pepper to taste
¼ cup chopped basil leaves
olive oil cooking spray
1 lemon, thinly sliced

Steps:

  • Place an oven rack in the lowest position in oven and preheat oven to 400 degrees F (200 degrees C).
  • Place salmon fillet with skin side down in the middle of a large piece of parchment paper; season with salt and black pepper. Cut 2 3-inch slits into the fish with a sharp knife. Stuff chopped basil leaves into the slits. Spray fillet with cooking spray and arrange lemon slices on top.
  • Fold edges of parchment paper over the fish several times to seal into an airtight packet. Place sealed packet onto a baking sheet.
  • Bake fish on the bottom rack of oven until salmon flakes easily and meat is pink and opaque with an interior of slightly darker pink color, about 25 minutes. An instant-read meat thermometer inserted into the thickest part of the fillet should read at least 145 degrees F (65 degrees C). To serve, cut the parchment paper open and remove lemon slices before plating fish.

Nutrition Facts : Calories 174.6 calories, Carbohydrate 6.1 g, Cholesterol 49.9 mg, Fat 6.9 g, Fiber 2.7 g, Protein 24.8 g, SaturatedFat 1.4 g, Sodium 48.3 mg

SALMON IN A PAPER BAG WITH MISO, BOK CHOY AND SHALLOTS



Salmon in a Paper Bag With Miso, Bok Choy and Shallots image

Make and share this Salmon in a Paper Bag With Miso, Bok Choy and Shallots recipe from Food.com.

Provided by norasingley

Categories     < 30 Mins

Time 17m

Yield 2 serving(s)

Number Of Ingredients 10

two skin-on salmon fillet (6-ounce)
kosher salt & freshly ground black pepper
2 tablespoons white miso
2 tablespoons rice wine vinegar
1 teaspoon sesame oil
1 tablespoon minced ginger
1 tablespoon unsalted butter, softened
2 shallots, peeled and thinly sliced
2 bok choy, quartered
toasted sesame seeds, for serving

Steps:

  • Preheat oven to 400 degrees. Season salmon lightly with salt and pepper. In a small bowl, whisk to combine miso, rice wine vinegar, sesame oil, and ginger. Add butter and whisk to combine. Season to taste with salt and pepper.
  • Divide shallots and bok choy between two small brown paper lunch bags. Place salmon filets on top. Carefully spoon or brush miso mixture over salmon, allowing excess to drip off and coat vegetables underneath. Fold bags to close tightly and carefully place on a rimmed baking sheet. Transfer to oven and bake until bags are puffed and slightly charred, 8 minutes for medium-rare. Remove from oven and open bags immediately to prevent overcooking by slicing the tops with a knife or scissors. Be careful, as hot steam will escape.
  • Serve immediately, garnished with sesame seeds.

Nutrition Facts : Calories 231, Fat 10.8, SaturatedFat 4.4, Cholesterol 15.3, Sodium 1190.3, Carbohydrate 26.8, Fiber 9.4, Sugar 11, Protein 15.2

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