Salmon and Spinach Cooked in Parchment Paper:
Wow! I’m really happy that it’s Friday! The time change this week has really messed my sleeping pattern up. All week I’ve been falling asleep at 10:30 pm and waking up at 2:30 am then I can’t get back to sleep until 5:00 am which really screws me up because I have to be up with the kids at 6:30 am! I’ve been the walking dead all week! I need something yummy and hearty! I found this great recipe for Salmon and Spinach cooked in parchment paper in Martha Stewart’s Everyday Food Magazine. My cooking class students and I made this recipe and it came out just delicious! Wow!
Have a great weekend…I’m catching some ZZZZZ’s!
Ali in the Valley
Photo by: Ali
Recipe for Salmon and Spinach from Everyday Food:
4 cups baby spinach 1/2 Tbsp grated orange zest (I didn’t measure, just used the zest of 1 orange) 1 medium-large orange peeled and cut into 1/4-inch-thick rounds (use same orange that you zested) 2 skinless salmon fillets About 1 Tbsp fresh grated ginger 1 shallot thinly sliced Course salt and pepper 1 Tbsp extra-virgin olive oil Splash of dry white wine
Preheat oven to 400. Whisk olive oil, orange zest and ginger in a small bowl. This was my trick, the recipe originally called for a 1-inch piece of ginger, cut into thin strips and then layering all the ingredients in the pouches. I thought the thick marinade/glaze was easier and would provide more flavor. If you want to gild the lily like I did, add a splash of dry white wine to the marinade too!
Divide spinach among two, 16-inch long pieces of parchment paper. Top with orange slices, salmon and shallots. Next brush the marinade equally over both fillets and season with salt and pepper.
Bring long ends of paper together and fold down 3 times to make a seam. Tuck ends underneath to secure.
Place packets on a rimmed baking sheet and bake until packets are puffed and salmon is cooked through, 15 to 18 minutes. Transfer packets to plates, pull open and serve immediately.