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Ingredients:

4 salmon filets (I used Alaskan Keta wild caught)
4 tablespoons citrus vinaigrette (recipe below)
1 large shallot, sliced
1 bag fresh baby spinach
Salt/pepper to taste
Lemon for garnish (optional)
4 (12 inch) squares parchment paper


Method:

Preheat oven 450 degrees. Fold each sheet of parchment in half and use a scissors to round out the corners so it resembles a circle. As best you can, equally divide the spinach and the shallots into four piles. Place a handful of spinach on the parchment paper, next the salmon then top, sprinkle with salt and pepper then top with shallots and a tablespoon of the vinaigrette. Do this for each one.

Fold each piece of parchment up and over the salmon. Holding both edges of the parchment, roll them down making several folds until the filets are sealed shut. Place on a cookie sheet.

Bake for about 12-15 minutes or until salmon flakes with a fork. You may have to open one if you decide to check. Once done, use a scissors to open. Just be careful of the steam!

I served these with a simple salad and used the same citrus vinaigrette.

Citrus Vinaigrette

Ingredients:

Juice of 2 oranges and 2 lemons
4 tablespoons extra virgin olive oil
4 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
4 tablespoons honey

salmon