This baked parchment paper salmon recipe will give you a tender salmon perfect for dinner. Paired with middle east condiments like saffron and black caraway, this salmon will be full of flavor and will impress you for sure.
Ingredients
- 10.5 ounces of salmon fillet
- 4 cherry tomatoes
- 2 champignon mushrooms
- 1 medium carrot
- 1 red paprika (or bell pepper)
- 1 teaspoon black caraway
- 1 teaspoon white sesame
- 1 tablespoon olive oil
- a few stigmas of saffron
Instructions
Prepare the vegetables
- Place a pot with water on high heat, so by the time you finish preparing the vegetables, the water will boil.
- Peel the carrots and cut the top and bottom. Cut the carrot in half and chop it into sticks.
- Wash the red paprika and cut it in half. Take out the seeds and then chop the paprika in sticks, similar size to the carrot ones.
- Peel the mushrooms and take out the stem. Slice the mushrooms in six.
- Blanch the carrots, the paprika, and the cherry tomatoes by adding them to the boiling water for 2 minutes. Then, place them in a bowl with cold water (with ice).
- Peel off the tomatoes.
Prepare the parchment paper salmon
-
- Cut the salmon in half (approx. 5 ounces/piece).
- Divide the vegetables in half, and use only half of them for a parchment paper salmon.
- In the middle of a clean parchment paper place the carrot sticks.
- Add the paprika sticks and the mushrooms on both ends, and finish by adding the tomatoes.
- Season with some salt and pepper.
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