Here is a simple and delightful recipe that everyone will love…it’s Salmon in a Bag! I made it on Easter Sunday dinner for my family and friends and it was a hit! 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 Mother’s Day!
To all of the over-worked moms like myself, remember that we solider up for our families but most of all, we need our rest too! Don’t forget to celebrate yourself!
Happy Mother’s Day to all my sisters!
Ali in the Valley
Salmon in a Bag…
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
1/2 cup capers
1/2 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
Preheat oven to 400 degrees. Cut out four 12-by-17-inch pieces of parchment; fold each in half crosswise to form a crease, then open or use parchment bags.
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 1/8 teaspoon salt and some pepper.
Toss together capers, olives and juice, ginger, 2 teaspoons oil, and 1/2 teaspoon salt; divide among salmon, spooning over tops. Fold parchment over ingredients; make overlapping pleats to seal.