Wild Salmon Asparagus And Shiitakes In Parchment Recipes

WILD SALMON, ASPARAGUS, AND SHIITAKES IN PARCHMENT

Steps:

• Preheat oven to 400 degrees with racks in upper and lower thirds. Cut four 12-by-17-inch pieces of parchment. Fold each in half crosswise to make a crease, then unfold and lay flat. Toss mushrooms, asparagus, and scallions with oil in a large bowl. Sprinkle with lemon zest and season with salt and pepper.
• Remove asparagus from mixture and divide evenly among parchment pieces, creating a bed of spears on 1 side of crease. Top each with 1 piece of fish, then with mushroom mixture. Drizzle each serving with 1 tablespoon water. To close, fold parchment pieces over each serving; make small overlapping pleats to seal the open sides and create 4 half-moon-shaped packets.
• Bake packets on 2 baking sheets 9 minutes. Carefully cut open packets with kitchen shears (steam will be released). Serve fish, asparagus, and mushrooms with lemon wedges for squeezing.

GLAZED SALMON AND BOK CHOY SHEET PAN DINNER

Steps:

• Position a rack in the center of the oven and preheat to 425 degrees F. Line a rimmed baking sheet with parchment paper. Lay the asparagus in the center of the prepared baking sheet, drizzle with 1 tablespoon olive oil and toss with 1/4 teaspoon salt and 1/8 teaspoon pepper. Roast until the asparagus just begins to change color, 5 minutes.
• Remove the baking sheet from the oven and place the bok choy to the left of the asparagus. Drizzle with the remaining 1 tablespoon of olive oil and sprinkle with the grated ginger, 1/4 teaspoon salt and 1/8 teaspoon black pepper; toss to coat. Place the salmon fillets to the right of the asparagus, spacing them evenly apart. Brush with hoisin.
• Roast until the bok choy is tender and the leaves begin to crisp, the asparagus is tender, and the salmon is cooked through yet still moist, about 12 minutes more. Divide salmon and vegetables between two plates and top with sliced scallions.

PACKAGE-PARCELED COD

Steps:

• Preheat the oven to 350 degrees F.
• Lay out 1 large sheet (about 16 inches by 12 inches) of parchment paper. Place 4 of the asparagus spears in the center of the paper, then 1 fish fillet on top and then a slice of lemon. Season with salt and pepper, 1 tablespoon of the lemon juice, 1 tablespoon of the olive oil and 1 sprig of the thyme. Fold over the ends of the parchment to enclose the fish. Place on a rimmed baking sheet. Repeat with the remaining ingredients.
• Bake for 12 to 15 minutes, or until the fish reaches 130 to 135 degrees F on a thermometer.

PARCHMENT SALMON PACKAGES WITH ASPARAGUS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Stir together mayonnaise, mustard, dill, tarragon, lemon juice, lemon zest, garlic, and soy sauce; season to taste with hot sauce, and salt and pepper. Sprinkle the salmon fillets with salt and pepper, then spread on all sides with the mayonnaise mixture; set aside.
• Cut two 12 to 14-inch squares from a roll of parchment paper. Fold each piece in half along the longer side and cut a half-heart shape away from the fold, just like you did in elementary school to make valentines. Open the paper hearts and smear the top-side of each sheet with a little vegetable oil, and place 4 asparagus spears onto one side. Place the salmon, skin-side down, on top of the asparagus spears.
• Fold the parchment paper over the salmon (like closing a book). Roll the edges inwards to seal, leaving you with a secure packet. Place the packets onto a baking sheet.
• Bake in preheated oven until the parchment has turned golden brown and a kitchen thermometer inserted into the salmon reaches 125 degrees F (52 degrees C), 6 to 10 minutes.
• To serve, place unopened packets onto dinner plates accompanied by the lemon wedges. Use kitchen shears to snip open the packets at the dinner table, to release the aroma the moment before eating!

STEAMED SALMON AND ASPARAGUS IN PARCHMENT

Steps:

• 1. Preheat oven to 400°F.
• 2. Place a piece of parchment paper on a 13-by-12-inch baking sheet. Put the potatoes on the sheet and season with 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Distribute the butter over the potatoes. Roast in top of oven for 45 to 50 minutes or until done.
• 3. Meanwhile, lay out 4 sheets of parchment (at least 13 by 13 inches) and place 1 fillet on each. Top with the asparagus, scallions, and tarragon. Drizzle with the oil and season with the remaining salt and pepper. Top each fillet with a lemon half, after first squeezing on the juice. Pull the sides of the paper over each fillet, folding several times to seal. Fold and twist the ends to form rectangular parcels. Place them on a sheet pan.
• 4. Bake on lower rack of over for 20 to 25 minutes while the potatoes finish cooking. Place a salmon parcel on each plate and cut open. Serve with the potatoes.
• Tip.
• Although it's not quite as attractive for presentation, you can use aluminum foil in place of the parchment paper.
• Nutritional Information.
• Calcium 79mg; Calories 541; Calories From Fat 46%; Carbohydrate 33g; Cholesterol 115mg; Fat 28g; Fiber 5g; Iron 3mg; Protein 39mg; Sat Fat 8g; Sodium 686mg.