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Salmon With Sage Butter Root Vegetables In Parchment

SALMON WITH SAGE BUTTER ROOT VEGETABLES IN PARCHMENT

a beautiful one-dish meal with gourmet flair. all the ingredients are placed in a packet of parchment paper, which seals in moisture and allows the juices of the fish and the butter and spices to flavor the vegetables and keep the salmon tender. some of the tastiest vegetables i've ever had, and best of all it's simple and requires very little clean-up.

Time: 25 minutes

Steps:

  • preheat oven to 400 degrees f
  • cut the tough green tops from the leek and slice the tender lighter-colored section into very thin rounds
  • cut carrot and parsnip into matchsticks approximately 1 / 2 inch long and 1 / 4 inch wide
  • slice crimini mushrooms in half lengthwise and then into 1 / 4 inch slices
  • combine butter , lemon juice , thyme , sage , pepper and salt in a food processor and pulse until thoroughly pureed
  • mix vegetables together
  • lay in a nest about the size of the salmon filet on one side of the parchment paper
  • place 1 / 3 of the sage-butter mixture on top of the vegetables
  • place salmon on top of vegetables and spread with the rest of the sage-butter mixture
  • sprinkle chopped chives on top , distributing evenly
  • fold the other side of the parchment paper over on top of the salmon
  • roll and crimp edges together to create a tightly-sealed half-moon shaped packet
  • place packet on baking sheet and bake for 12-15 minutes for a thin fillet , or 20-30 minutes for a thicker filet
  • remove from oven and allow to sit for 5 minutes
  • to serve , place the packet on a dinner plate and create two slashes on the top of the paper in the shape of an x
  • peel back paper and enjoy !


salmon with sage butter   root vegetables in parchment image

Number Of Ingredients: 14

Ingredients:

  1. boneless salmon fillets
  2. leek
  3. carrot
  4. parsnip
  5. cremini mushrooms
  6. unsalted butter
  7. fresh garlic clove
  8. fresh sage leaf
  9. lemon, juice of
  10. fresh ground black pepper
  11. salt
  12. fresh chives
  13. parchment paper
  14. dried thyme


SALMON WITH SAGE BUTTER & ROOT VEGETABLES IN PARCHMENT

A beautiful one-dish meal with gourmet flair. All the ingredients are placed in a packet of parchment paper, which seals in moisture and allows the juices of the fish and the butter and spices to flavor the vegetables and keep the salmon tender. Some of the tastiest vegetables I've ever had, and best of all it's simple and requires very little clean-up.

Recipe From food.com

Provided by Whats Cooking

Time 25m

Yield 2-3 serving(s)

Steps:

  • Preheat oven to 400 degrees F.
  • Cut the tough green tops from the leek and slice the tender lighter-colored section into very thin rounds. Cut (julienne) carrot and parsnip into matchsticks approximately 1/2 inch long and 1/4 inch wide. Slice crimini mushrooms in half lengthwise and then into 1/4 inch slices.
  • Combine butter, lemon juice, thyme, sage, pepper and salt in a food processor and pulse until thoroughly pureed.
  • Mix vegetables together. Lay in a nest about the size of the salmon filet on one side of the parchment paper. Place 1/3 of the sage-butter mixture on top of the vegetables.
  • Place salmon on top of vegetables and spread with the rest of the sage-butter mixture. Sprinkle chopped chives on top, distributing evenly.
  • Fold the other side of the parchment paper over on top of the salmon. Roll and crimp edges together to create a tightly-sealed half-moon shaped packet. Place packet on baking sheet and bake for 12-15 minutes for a thin fillet, or 20-30 minutes for a thicker filet. Remove from oven and allow to sit for 5 minutes.
  • To serve, place the packet on a dinner plate and create two slashes on the top of the paper in the shape of an X. Peel back paper and enjoy!
  • (Alternately, you can cut the salmon into 2-3 pieces and place on individual plates next to a generous spoonful of the vegetables).


Salmon With Sage Butter & Root Vegetables in Parchment image

Number Of Ingredients: 14

Ingredients:

  • 1 (8 -12 ounce) boneless salmon fillets
  • 1 small leek
  • 1 small carrot
  • 1/2 small parsnip
  • 2 large cremini mushrooms
  • 2 tablespoons unsalted butter, softened
  • 1 fresh garlic clove
  • 1 tablespoon fresh sage leaf (tightly-packed)
  • 1 small lemon, juice of
  • 1/2 teaspoon fresh ground black pepper
  • 1/4 teaspoon salt
  • 2 teaspoons fresh chives, chopped finely
  • parchment paper (One 15x24 inch piece)
  • 1/4 teaspoon dried thyme (optional) or 1/4 teaspoon fresh thyme (optional)


SALMON WITH ROOT VEGETABLES

This cozy hash is loaded with protein and healthy fats that keep you going on busy days. We've been known to devour it at breakfast, lunch and dinner! -Courtney Stultz, Weir, Kansas

Recipe From tasteofhome.com

Provided by Taste of Home

Time 25m

Yield 6 servings.

Steps:

  • Preheat oven to 400°. In a large skillet, heat oil over medium heat. Add potatoes, turnips and carrots. Combine 1/2 teaspoon salt, chili powder, 1/2 teaspoon pepper, cinnamon and cumin; sprinkle over vegetables. Cook, stirring frequently, until vegetables are tender, 15-20 minutes., Meanwhile, place salmon, skin side down, in a foil-lined 15x10x1-in. baking pan. Sprinkle with remaining salt and pepper. Bake 10 minutes. Preheat broiler; broil until fish just begins to flake easily, 2-5 minutes. Serve salmon with vegetables.


Salmon with Root Vegetables image

Number Of Ingredients: 11

Ingredients:

  • 2 tablespoons olive oil
  • 2 medium sweet potatoes, peeled and cut into 1/4-inch cubes
  • 2 medium red potatoes, cut into 1/4-inch cubes
  • 2 medium turnips, peeled and diced
  • 2 medium carrots, peeled and diced
  • 1 teaspoon sea salt, divided
  • 1 teaspoon chili powder
  • 3/4 teaspoon pepper, divided
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 6 salmon fillets (6 ounces each)


CHEF JOHN'S SALMON IN PARCHMENT

Cooking fish in parchment paper is incredibly simple, and yet fairly terrifying for a novice cook. Since the seafood is encased in paper, there's really no good way to check if it's done. The good news: if you use a large, center-cut salmon filet, about 8 or 9 ounces, and cook it for 15 minutes at 400 degrees F, you're going to be very, very close.

Recipe From allrecipes.com

Provided by Chef John

Time 55m

Yield 2

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Take two pieces of parchment paper, fold in half, and cut a half-circle starting at each crease. They should look similar to a heart-shape when unfolded. Coat each piece of parchment with olive oil on both sides.
  • Place potatoes in a saucepan and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
  • Bring a pot of lightly salted water to a boil. Add asparagus, and cook uncovered until slightly tender, about 5 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the asparagus is cold, drain well, and set aside.
  • Place 1 salmon fillet, half the asparagus, and half the potatoes in the middle of one side of a prepared parchment paper. Sprinkle with salt and pepper and drizzle with extra-virgin olive oil. Fold other half of circle over and seal parchment edge by making overlapping folds around the edge. At the end, fold the last crease in the opposite direction of the rest to ensure it seals. Repeat with the second piece of prepared parchment and remaining ingredients. Place pouches on a baking sheet.
  • Bake in the preheated oven for 15 minutes. Remove from oven and allow to sit for 5 minutes before cutting open parchment. The salmon is done when it flakes easily with a fork.


Chef John's Salmon in Parchment image

Number Of Ingredients: 6

Ingredients:

  • 1 teaspoon olive oil, or more if needed
  • 6 small potatoes
  • 10 spears asparagus
  • 2 (8 ounce) skinless, boneless, center-cut salmon fillets
  • salt and ground black pepper to taste
  • 1 teaspoon extra-virgin olive oil


PAN SEARED WILD ALASKAN SALMON WITH SAGE

Make and share this Pan Seared Wild Alaskan Salmon With Sage recipe from Food.com.

Recipe From food.com

Provided by DLGKate

Time 30m

Yield 2 serving(s)

Steps:

  • Heat olive oil, and 1 tablespoons butter in medium frying pan over medium-high heat.
  • Lightly salt skin side of salmon.
  • Rub flesh side of salmon with half of sage, salt and pepper to taste.
  • Place salmon skin side down in pan. Cook until salmon is cooked halfway through. Don't worry about burning the skin as it can take a good deal of heat and tastes better the crispier it gets.
  • Remove salmon from pan and set aside.
  • Add remaining butter, sage, onions and garlic to pan. Sautee until onions are slightly transparent.
  • Return salmon to pan flesh side down and cook 3-5 minutes or until cooked through and flaky.
  • Remove from pan and serve immediately with onions on top.


Pan Seared Wild Alaskan Salmon With Sage image

Number Of Ingredients: 7

Ingredients:

  • 12 ounces fresh wild alaskan salmon (with skin)
  • salt and pepper
  • 1 tablespoon olive oil
  • 4 tablespoons butter, divided
  • 6 -8 fresh sage leaves, chopped
  • 1/2 onion, julienned
  • 1 garlic clove, minced


PARCHMENT GARLIC BUTTER SALMON RECIPE BY TASTY

Here's what you need: small white potato, butter, garlic, fresh parsley, salt, pepper, skinless salmon, parchment paper

Recipe From tasty.co

Provided by Tasty

Yield 1 serving

Steps:

  • Preheat the oven to 350°F (180°C).
  • Fold the parchment paper in half, then open up.
  • On one half of the parchment, arrange the sliced potatoes. In a small bowl, combine the butter, garlic, and parsley. Drizzle half of the garlic butter mixture over the potatoes. Season with salt and pepper.
  • Lay the salmon over the potatoes, and drizzle over the remaining garlic butter. Season with salt and pepper.
  • Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
  • Bake for 30 minutes or until internal temperature of salmon reaches 145˚F (63˚C).
  • Enjoy!


Parchment Garlic Butter Salmon Recipe by Tasty image

Number Of Ingredients: 8

Ingredients:

  • 1 oz small white potato, thinly sliced
  • 3 tablespoons butter, melted
  • 1 clove garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • salt, to taste
  • pepper, to taste
  • 6 oz skinless salmon
  • parchment paper, or aluminum foil, 12×18 inches (41x46 cm)


SAGE-RUBBED SALMON

If you've always thought of sage with turkey, try it with salmon for a little taste of heaven. We serve this with rice, salad and sauteed green beans. -Nicole Raskopf, Beacon, New York

Recipe From tasteofhome.com

Provided by Taste of Home

Time 20m

Yield 6 servings.

Steps:

  • Preheat oven to 375°. Mix first 4 ingredients; rub onto flesh side of salmon. Cut into 6 portions., In a large cast-iron skillet, heat oil over medium heat. Add salmon, skin side down; cook 5 minutes. Transfer skillet to oven; bake just until fish flakes easily with a fork, about 10 minutes.


Sage-Rubbed Salmon image

Number Of Ingredients: 6

Ingredients:

  • 2 tablespoons minced fresh sage
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground pepper
  • 1 skin-on salmon fillet (1-1/2 pounds)
  • 2 tablespoons olive oil


PARCHMENT BAKED SALMON

Salmon baked in parchment paper is the best way to steam in great taste.

Recipe From allrecipes.com

Provided by tiger77

Time 40m

Yield 2

Steps:

  • Place an oven rack in the lowest position in oven and preheat oven to 400 degrees F (200 degrees C).
  • Place salmon fillet with skin side down in the middle of a large piece of parchment paper; season with salt and black pepper. Cut 2 3-inch slits into the fish with a sharp knife. Stuff chopped basil leaves into the slits. Spray fillet with cooking spray and arrange lemon slices on top.
  • Fold edges of parchment paper over the fish several times to seal into an airtight packet. Place sealed packet onto a baking sheet.
  • Bake fish on the bottom rack of oven until salmon flakes easily and meat is pink and opaque with an interior of slightly darker pink color, about 25 minutes. An instant-read meat thermometer inserted into the thickest part of the fillet should read at least 145 degrees F (65 degrees C). To serve, cut the parchment paper open and remove lemon slices before plating fish.


Parchment Baked Salmon image

Number Of Ingredients: 5

Ingredients:

  • 1 (8 ounce) salmon fillet
  • salt and ground black pepper to taste
  • ¼ cup chopped basil leaves
  • olive oil cooking spray
  • 1 lemon, thinly sliced


GRILLED SALMON WITH SAGE

Recipe From cooking.nytimes.com

Provided by Moira Hodgson

Time 1h

Yield 4 servings

Steps:

  • Wipe the salmon fillet dry with paper towels. Combine the juice of one lemon, mustard, two tablespoons olive oil and pepper in a small bowl. Chop six sage leaves and add them. Mix thoroughly and spread the mixture on both sides of the salmon. Allow to marinate about 30 minutes.
  • Meanwhile, preheat grill or broiler. Heat the remaining olive oil in a small frying pan and saute the sage leaves until they are crisp. Drain them on paper towels.
  • Season the salmon with salt and grill or broil the fillet about six minutes on each side or until it reaches the desired degree of doneness. Sprinkle with sauteed sage leaves, garnish with remaining lemon cut into quarters and serve.


Grilled Salmon With Sage image

Number Of Ingredients: 7

Ingredients:

  • 1 salmon fillet, about 1 1/2 to 2 pounds
  • 2 lemons
  • 2 tablespoons Dijon mustard
  • 1/2 cup olive oil
  • Freshly ground pepper to taste
  • About 24 sage leaves
  • Coarse sea salt to taste


ATLANTIC SALMON BAKED IN PARCHMENT

Recipe From epicurious.com

Yield 4 servings

Steps:

  • Make salmon packets: Divide salmon into four portions and season each with salt and pepper. Melt butter and saute cucumber, celery, and shallots until soft. Season with salt and pepper. In food processor, puree 1/4 butter until soft, scraping down sides with a rubber spatula. Add the chopped herbs, juice, salt and pepper, and blend. Fold four pieces of parchment paper in half, then into the shape of a large heart. Divide sauteed vegetables and place 1/4 on each parchment. Top with salmon, then 2 Tbs. each of herb butter. Fold over sides of parchment to seal. Hold packets in refrigerator until ready to serve. Make the puree: Steam the potato, fennel, and celery root until soft. Roast garlic cloves in 400 oven until brown and soft, then squeeze from skins. Puree fennel, olive oil, and garlic in food processor. Pass potato and celery root through the fine plate of a food mill, then mill the pureed fennel. Heat the cream, then stir in vegetable puree. Season to taste and keep warm. Make the sauce: Sweat the shallots in olive oil until translucent. Add bay leaf, peppercorns, wine, and vermouth, and reduce to 1/5 of original volume. Add lobster stock and reduce again to 1/5 of original volume. Remove from heat and whisk in cubed butter, a small amount at a time. Whisk in thyme. Add lemon juice, salt and pepper to taste, and strain through a fine strainer. Assemble the dish: Preheat oven to 500. Roast salmon packets on a baking pan for 8-10 mins. or until bag inflates and turns light brown. While salmon is cooking, spoon warm puree into the center of four warm plates. Toss herbs and celery leaves with olive oil and season. Open salmon pouches and transfer fish and vegetables to plates. Top with herb salad and then ladle sauce around plates.


ATLANTIC SALMON BAKED IN PARCHMENT image

Number Of Ingredients: 29

Ingredients:

  • For salmon:
  • 1 1/2 lb. wild salmon fillet, boneless and skinless
  • 1/2 English cucumber, peeled, seeded, and sliced into 1/4" slices
  • 1/2 celery stalk, washed and sliced into 1/8" slices
  • 2 large shallots, peeled and sliced
  • 1 Tbs. unsalted butter
  • For the herb butter:
  • 1/4 lb. unsalted butter
  • 1 large shallot, minced
  • 1 Tb. chervil, Italian parsley, and celery leaves
  • juice of one lemon
  • For puree:
  • 3 russet potatoes, peeled and cut lengthwise
  • 2 fennel bulbs, cored and halved
  • 1 med. celery root, peeled and quartered
  • 8 cloves garlic
  • 1/4 c. extra-virgin olive oil
  • 1/2 c. heavy cream
  • For lobster butter:
  • 1 Tb. olive oil
  • 2 shallots, peeled and sliced
  • 5 cracked white peppercorns
  • 1 c. dry white wine
  • 1/2 c. vermouth
  • 1 1/2 c. lobster stock
  • 5 oz. unsalted butter
  • 3-4 sprigs thyme, leaves only, chopped
  • 1/2 bay leaf
  • juice of 1/2 lemon


SALMON EN PAPILLOTE (SALMON IN PARCHMENT)

Salmon cooked en papillote, which means wrapped in a packet of parchment (or foil), is a dramatic way to procure perfectly cooked salmon, but it isn't difficult. Fold a fillet into a cut piece of parchment, and then layer it with seasonings or perhaps vegetables or citrus fruit. Then simply bake the packets until done. The steam created by the parchment produces reliably moist salmon, and opening the individual packets at the table makes for a fun way to start dinner.

Recipe From cooking.nytimes.com

Provided by Florence Fabricant

Time 20m

Yield 4 servings

Steps:

  • Heat the oven to 400 degrees. Cut 4 large heart-shaped pieces of parchment paper or foil, and place them on a sheet pan. Fold the parchment or foil in half down the middle, place a fillet with its garnishes and seasonings on one side of each, fold the other side over and crimp the rounded edge tightly closed.
  • Place in oven for 10 to 15 minutes, depending on how done you'd like to serve the salmon. The packages should puff up and make for dramatic serving.


Salmon en Papillote (Salmon in Parchment) image

Number Of Ingredients: 3

Ingredients:

  • 4 (6- to 8-ounce) skin-on salmon fillets
  • Cut vegetables, fresh herbs and/or slices of lemon, lime or orange
  • Salt and pepper


SALMON IN PARCHMENT

Because parchment paper traps in steam during cooking, the fish stays moist without the addition of oil or butter.

Recipe From marthastewart.com

Provided by Martha Stewart

Time 40m

Steps:

  • Preheat oven to 450 degrees. In a medium bowl, whisk together 2 tablespoons fresh lemon juice, 1 teaspoon coarse salt, and 1/4 teaspoon ground pepper. Add 3 large julienned carrots and 1/2 head shredded Napa cabbage; toss to combine.
  • Set four 15-inch squares of parchment on work surface. Use a slotted spoon to mound carrot mixture on one side of each sheet; reserve liquid in bowl. Roll 4 salmon fillets (1 1/2 pounds total) in reserved liquid. Place a fillet on each pile of vegetables; season with salt and pepper.
  • Fold parchment over contents; pleat edge to seal, forming a half-moon. Bake on a baking sheet 20 minutes. To serve, cut paper with kitchen scissors to open.


Salmon in Parchment image

Number Of Ingredients: 6

Ingredients:

  • 2 tablespoons fresh lemon juice
  • 1 teaspoon coarse salt
  • 1/4 teaspoon ground pepper
  • 3 large carrots, julienned
  • 1/2 head Napa cabbage, shredded
  • 4 salmon fillets (1 1/2 pounds)


SALMON WITH VEGETABLES IN PARCHMENT

Recipe From epicurious.com

Yield 4 4

Steps:

  • Preheat oven at 375 °. Place a large piece of parchment paper on the counter. Arrange a layer of snap peas, mushrooms, shallots, lemon zest. Top with salmon fillets. Sprinkle salt and pepper and drizzle with olive oil. Start folding the parchment paper. Before completely sealing it add some champagne or white wine and completely seal the salmon pockets. Bake in the hot oven for 25 to 30 minutes. Serve hot.


SALMON WITH VEGETABLES IN PARCHMENT image

Number Of Ingredients: 9

Ingredients:

  • 4 Salmon Fillets, skinless
  • Snap peas
  • Brown mushrooms, washed, stem removed and sliced
  • Lemon zest
  • Shallots, finely sliced
  • Olive oil
  • Champagne or White Wine
  • Salt and pepper
  • Lemon- Parsley butter


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