Here is a simple and delightful recipe that everyone will love…it’s Salmon in a Bag! I made this perfect dish for Easter dinner last year for my family and friends and it was a hit, so guess what it’s on my menu this year, as well! Sometimes it’s all about, don’t fix what’s not broken and since I’ve been crazy with my many projects and traveling around I need something quick, delicious and easy to prepare.
All you need is salmon with asparagus, red onions, capers, olives and lemons. Cook the ingredients together neatly in individual bags that each guest gets to cut open and watch everyone enjoy all the lovely aromas come floating out without a mess to clean up! I couldn’t think of an easier show-stopping dish to serve for Easter Sunday!
Have a great Easter!
Ali in the Valley
Instructions
- 20 asparagus spears (trimmed to 6 inches and halved lengthwise)
- 1 small red onion (very thinly sliced)
- 4 boneless (skinless salmon fillets, preferably wild sockeye (5 ounces each; 1 inch thick))
- Coarse salt and freshly ground pepper
- ½ cup capers
- ½ cup pitted and chopped olives (preferably oil-cured)
- 1 thinly sliced lemon plus 1 tablespoon plus 1 teaspoon fresh lemon juice
- 1 tablespoon fresh ginger (thinly sliced)
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
Directions
- Preheat oven to 400 degrees. Cut out four 12-by-17-inch pieces of parchment paper; fold each in half crosswise to form a crease, then open or use parchment paper bags.
- (i found parchment paper bags at my local Ralph’s).
- Divide asparagus and red onion evenly among 4 parchment pieces, arranging mixture on 1 side of each crease. Lay 1 salmon fillet on top of each pile. Season each with ⅛ teaspoon salt and some pepper.
- Toss together capers, olives and juice, ginger, 2 teaspoons oil, and ½ teaspoon salt; divide among salmon, spooning over tops. Fold parchment over ingredients; make overlapping pleats to seal.
