Thursday, March 6, 2008

Salmon Salmon Salmon


A big shout out to Jeremy's parents. First Connie introduced me to Salmon and helped me get the courage to cook fish for the first time. And to Dennis who introduced me to my favorite way to cook Salmon, barbecued on a cedar board.

I try lots of Salmon recipes because I love it so much. This was the latest on Monday. A really delicious way to cook it especially when the barbecue has ice on it!

Steamed Salmon and Asparagus Parcels

1 1/2 pounds small new potatoes
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 Tablespoons cold unsalted butter, diced (Earth Balance)
4 salmon filets (about 6 oz. each)
1 lb. asparagus, trimmed and cut into 1 -inch pieces
3 teaspoons tarragon
1 Tablespoon extra-virgin olive oil
2 small lemons, halved

Preheat oven to 400 F. Place a peice of parchment or foil paper on a 13-by-12 inch baking sheet. Put the potatoes on the sheet and season with 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Distribute the butter over the potatoes. Roast in top of oven for 45 to 50 minutes or until done.

Meanwhile, lay out 4 sheets of foil or parchment(at least 13 by 13 inches) and place 1 fillet on each. Top with the asparagus, and tarragon. Drizzle with the oil and season with the remaining salt and pepper. Top each fillet with a lemon half, after first squeezing on the juice. Pull the sides of the paper over each fillet, folding several times to seal. Fold and twist the ends to form rectangular parcels. Plcae them on a sheet pan. Bake on lower rack of oven for 20 to 25 minutes while the potatoes finish cooking. Place a salmon parcel on each plate and cut open. Serve with the potatoes.

Serves 4

1 comment:

-J said...

Fishalicious! I love the personal comments on each recipe!