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.
- On top of the vegetables add the salmon, skin down.
- Add half of the condiments as follows: olive oil, saffron stigmas, black caraway and white sesame. Season with salt and pepper.
- For cooking salmon in parchment paper, the paper has to be sealed. Use egg wash for this.
- Wet the edges (except the top) of the parchment paper with egg wash by using a brush.
- Start covering the salmon in parchment paper by folding from top.
- Then, bring over the bottom part which will stick due to the egg wash.
- Fold a few times the left and right sides, and add egg wash to make it stick.
- Place the parchment paper salmon in a baking tray.
- Repeat steps 2-11 for the second salmon piece.
- Place the baking tray into a pre-heated oven and bake the salmon for 40 minutes.
- When done, use a spatula to transfer the salmon with vegetables directly into a plate.
- Enjoy!
Nutrition Information:
YIELD: 2 SERVING SIZE: 1
Amount Per Serving:CALORIES: 389TOTAL FAT: 25gSATURATED FAT: 5gTRANS FAT: 0gUNSATURATED FAT: 19gCHOLESTEROL: 94mgSODIUM: 107mgCARBOHYDRATES: 5gFIBER: 2gSUGAR: 2gPROTEIN: 34g