I tried a new recipe this past week from my latest issue of Everyday FOOD (April 2012).
The cover recipe, Salmon and Spinach in Parchment. All four of us love salmon so I thought I'd give it a go.
Overall, the prep was about 20 minutes. There are only 5 ingredients to shop for: baby spinach, oranges, salmon, fresh ginger, and shallots.
The following serves 4 (Compliments of Everyday FOOD):
- 8 cups baby spinach
- 1 Tbsp grated orange zest (I didn’t measure, just used the zest of 2 oranges)
- 2 medium-large orange peeled and cut into 1/4-inch-thick rounds (use same orange that you zested)
- 4 skinless salmon fillets (mine had skin, which I removed before serving)
- 2-inch piece of fresh ginger, peeled and cut into thin strips (matchsticks)
- 1 shallot thinly sliced
- Course salt and pepper
- 2 Tbsp extra-virgin olive oil
Preheat oven to 400. Divide spinach among four, 16-inch long pieces of parchment paper. Top with orange slices, salmon, ginger and shallots. Season with salt and pepper and drizzle with oil.
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.
I substituted Citrus infused olive oil because I have it!
|Get your own Citrus Olive Oil from the Temecula Olive Oil Company.|
Don't fuss too much over your wrapping job. Do be sure to use parchment paper and NOT waxed paper.
The result was scrumptious!
(And I do say so, myself.)
I served this up with creamy polenta.
We all ate every bite--well, maybe not each piece of ginger.
When I make this again...
1. I will use more spinach in the pouches or sauté some on the side. There was not enough to be considered a "side dish," which was how I envisioned it (based on the photos from the magazine).
2. I will grate the ginger. The matchsticks were a bit stringy and overpowered the other flavors when you had too big a piece in your bite.
3. I will make extra. The leftover salmon on a bed of fresh spinach would make a lovely salad (citrus vinaigrette) the following day.