Baked Salmon Fillets In Parchment Recipe
Ingredients
4 tablespoons unsalted butter, softened
6 5 to 6 ounce fillets of salmon
Salt and freshly ground black pepper to taste
1 small zucchini, trimmed and cut into fine julienne
1 small yellow squash, trimmed and cut into fine julienne
1 small carrot, scraped and cut into fine julienne
12 small sprigs flat leaf parsley
Directions
Preheat your oven to 375°F.cut six 14 inch circles of parchment.
Spread a teaspoon of butter on one half of each circle.
Rinse the fillets and pat them very dry with paper towels.
Place 1 fillet on the buttered half of each parchment circle and season generously with salt and pepper.
Place an equal amount of the zucchini, yellow squash, and carrot on each fillet, along with 2 sprigs of parsley.
Dot the tops of the salmon with the remaining butter.
Fold the parchment paper in half and crimp the edges to seal completely.
Transfer the packets to a jelly roll pan and place in the preheated oven for 13 to 14 minutes, until the paper has puffed.
Spread a teaspoon of butter on one half of each circle.
Rinse the fillets and pat them very dry with paper towels.
Place 1 fillet on the buttered half of each parchment circle and season generously with salt and pepper.
Place an equal amount of the zucchini, yellow squash, and carrot on each fillet, along with 2 sprigs of parsley.
Dot the tops of the salmon with the remaining butter.
Fold the parchment paper in half and crimp the edges to seal completely.
Transfer the packets to a jelly roll pan and place in the preheated oven for 13 to 14 minutes, until the paper has puffed.
Comments
Comments: 1 |
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Anonymous says :
I love these recipes,baking parchment paper is really neccesary,if you use it once,you'll don't know how to bake if no baking parchment.Actually we are manufacturer of silicone baking paper,hope we establish good cooperation with distributers all the world.
Here is my Email you can contact me directly: wendy832008@gmail.com
Here is our website: www.siliconeliner.com
Posted on: 15 January 2010 - 1:51am
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