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Paper Wrapped Anniversary Salmon Recipe by Paula Deen

Moderate Level
40 MIN 20 Prep + 20 Cook
Servings
$ /Serving
Print
Moderate Level
40 MIN 20 Prep + 20 Cook
3-4 Servings
$ /Serving

Paper Wrapped Anniversary Salmon Recipe by Paula Deen

Moderate Level
40 MIN 20 Prep + 20 Cook
3-4 Servings
$ /Serving

Ingredients

  • 4 (6 oz) salmon fillets
  • 1/4 cup zucchini, 1 1/2-inch long julienne strips
  • 1/4 cup yellow squash, 1 1/2-inch long julienne strips
  • 1/4 cup leeks, 1 1/2-inch long julienne strips
  • 1/2 cup mushrooms, 1 1/2-inch long julienne strips
  • 1/3 cup low-sodium soy sauce
  • 1/2 cup black beans, cooked
  • 1 cup good white wine, or fresh lemon juice, or apple juice
  • 3 tablespoons grated fresh ginger
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • 4 oz unsalted butter, softened
  • 1 teaspoon minced garlic
  • 1 teaspoon minced scallions
  • 1 tablespoon chopped fresh cilantro

Preparation

You'll need: 4 heart-shaped pieces parchment paper

 

Preheat the oven to 350°F.

 

Spray the bottom of the parchment paper with nonstick spray. Season the salmon with salt and pepper and place on the right side of the paper.

 

Combine the julienne vegetables and toss together. Season with salt, pepper, and 2 tablespoons soy sauce. Place an even amount of black beans and julienne vegetables on top of each fillet. Top with 2 slices of the chilled butter. Drizzle some white wine and soy sauce over and around fish. Sprinkle with ginger.

 

Starting with the point of the paper heart, roll and crimp the edges until the fillets are totally encased and sealed in the half-heart shape. Place packages on a cookie sheet.

 

Place pan in the center of the oven without a rack above it. Bake for 15 to 20 minutes, until the parchment has puffed and is light brown. Remove from oven and transfer to oval platters for serving.

 

Herb Butter:

 

In a glass bowl, combine salt, pepper, butter, garlic, scallions and cilantro. Mix well. Place butter on a piece of plastic wrap and roll plastic to form into a 1/2 inch thick cylinder. Refrigerate the butter to set, about 20 minutes.

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Preparation

You'll need: 4 heart-shaped pieces parchment paper

 

Preheat the oven to 350°F.

 

Spray the bottom of the parchment paper with nonstick spray. Season the salmon with salt and pepper and place on the right side of the paper.

 

Combine the julienne vegetables and toss together. Season with salt, pepper, and 2 tablespoons soy sauce. Place an even amount of black beans and julienne vegetables on top of each fillet. Top with 2 slices of the chilled butter. Drizzle some white wine and soy sauce over and around fish. Sprinkle with ginger.

 

Starting with the point of the paper heart, roll and crimp the edges until the fillets are totally encased and sealed in the half-heart shape. Place packages on a cookie sheet.

 

Place pan in the center of the oven without a rack above it. Bake for 15 to 20 minutes, until the parchment has puffed and is light brown. Remove from oven and transfer to oval platters for serving.

 

Herb Butter:

 

In a glass bowl, combine salt, pepper, butter, garlic, scallions and cilantro. Mix well. Place butter on a piece of plastic wrap and roll plastic to form into a 1/2 inch thick cylinder. Refrigerate the butter to set, about 20 minutes.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product