Steamed Salmon And Asparagus In Parchment Recipes

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STEAMED ASPARAGUS IN PAPER BAG



Steamed Asparagus in Paper Bag image

Provided by Tyler Florence

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 5

1 pound medium asparagus, tough ends trimmed
Extra-virgin olive oil
Sea salt and cracked black pepper
1/2 lemon, sliced paper thin
1 bay leaf

Steps:

  • Preheat the oven to 350 degrees F and arrange an oven rack in the middle of the oven. Get yourself a paper bag large enough to hold the asparagus comfortable. Throw the asparagus in there and drizzle the outside of the bag with olive oil to keep the bag from burning. Sprinkle the asparagus with the salt and cracked pepper and toss in the lemon slices and bay leaf. Close the bag, folding it over several times and creasing the folds well to hold the steam in. Put the pan on a baking sheet, drizzle it with more olive oil, stick it in the oven, and bake for 20 minutes.
  • Take the baking sheet out of the oven and set it on top of the stove. Set a serving plate next to the stove. Using a kitchen towel or a pair of kitchen tongs, raise the bag over the plate, open the bag, and slide the asparagus out onto the plate. Drizzle with a little more olive oil and serve hot.

STEAMED SALMON AND ASPARAGUS IN PARCHMENT



Steamed Salmon and Asparagus in Parchment image

Make and share this Steamed Salmon and Asparagus in Parchment recipe from Food.com.

Provided by faerielyn

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 lbs tiny new potatoes
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
2 tablespoons unsalted butter
4 (6 ounce) salmon fillets
1 lb asparagus, trimmed and cut into 1-inch pieces
4 scallions, trimmed and sliced
4 tablespoons fresh tarragon leaves
1 tablespoon virgin olive oil
2 lemons, halved

Steps:

  • 1. Preheat oven to 400°F.
  • 2. Place a piece of parchment 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.
  • 3. Meanwhile, lay out 4 sheets of parchment (at least 13 by 13 inches) and place 1 fillet on each. Top with the asparagus, scallions, 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. Place them on a sheet pan.
  • 4. Bake on lower rack of over for 20 to 25 minutes while the potatoes finish cooking. Place a salmon parcel on each plate and cut open. Serve with the potatoes.
  • Tip.
  • Although it's not quite as attractive for presentation, you can use aluminum foil in place of the parchment paper.
  • Nutritional Information.
  • Calcium 79mg; Calories 541; Calories From Fat 46%; Carbohydrate 33g; Cholesterol 115mg; Fat 28g; Fiber 5g; Iron 3mg; Protein 39mg; Sat Fat 8g; Sodium 686mg.

Nutrition Facts : Calories 453.3, Fat 17.2, SaturatedFat 5.6, Cholesterol 92.7, Sodium 1048.8, Carbohydrate 35.9, Fiber 6.5, Sugar 4.8, Protein 41.2

SALMON, ASPARAGUS, AND LEEK IN PARCHMENT



Salmon, Asparagus, and Leek in Parchment image

Cooking fresh salmon en papillote (that is, in parchment) is a messproof way to coax the most flavor from the fish without adding a lot of oil or butter -- and it's pretty much impossible to dry the salmon out with this cooking method.This recipe is one of our Better Basics: 10 New Takes on Family Favorites, see the others.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 30m

Number Of Ingredients 7

1/2 bunch asparagus (about 8 ounces), trimmed and thinly sliced on the bias
1 small leek, white and pale-green parts only, thinly sliced, washed well, and drained
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
4 skinless salmon fillets (each about 5 ounces and 1 inch thick), preferably wild
1/4 cup packed fresh herbs, such as tarragon, dill, basil, or parsley, or a combination, for serving
Lemon wedges, for serving

Steps:

  • Preheat oven to 400 degrees with racks in upper and lower thirds. Cut four 12-by-17-inch pieces of parchment. Fold each in half crosswise to make a crease, then unfold and lay flat. Toss asparagus and leek with oil in a bowl. Season with salt and pepper.
  • Season fish with salt and pepper. Arrange a fillet on one side of crease on each piece of parchment. Top with asparagus mixture, dividing evenly. Fold each piece of parchment over, then make small overlapping pleats to seal open sides, creating half-moon-shaped packets.
  • Bake on 2 rimmed baking sheets, 10 minutes for medium-rare. Transfer to plates and carefully cut packets open with kitchen shears (steam will be released). Serve, topped with herbs and squeezed with lemon wedges.

WILD SALMON, ASPARAGUS, AND SHIITAKES IN PARCHMENT



Wild Salmon, Asparagus, and Shiitakes in Parchment image

When you bake fish and vegetables in parchment, you are steaming them in their own juices. It preserves nutrients and requires little added fat. Serve with cooked brown rice, barley, or another whole grain.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 35m

Number Of Ingredients 8

8 ounces shiitake mushrooms, trimmed and thinly sliced
8 ounces medium asparagus (about 1/2 bunch), trimmed and halved lengthwise
4 scallions, thinly sliced
1/4 cup extra-virgin olive oil
Zest of 1 lemon, plus lemon wedges for serving
Coarse salt and freshly ground pepper
1/4 cup water
4 skinless wild-salmon fillets (5 ounces and 1 inch thick each)

Steps:

  • Preheat oven to 400 degrees with racks in upper and lower thirds. Cut four 12-by-17-inch pieces of parchment. Fold each in half crosswise to make a crease, then unfold and lay flat. Toss mushrooms, asparagus, and scallions with oil in a large bowl. Sprinkle with lemon zest and season with salt and pepper.
  • Remove asparagus from mixture and divide evenly among parchment pieces, creating a bed of spears on 1 side of crease. Top each with 1 piece of fish, then with mushroom mixture. Drizzle each serving with 1 tablespoon water. To close, fold parchment pieces over each serving; make small overlapping pleats to seal the open sides and create 4 half-moon-shaped packets.
  • Bake packets on 2 baking sheets 9 minutes. Carefully cut open packets with kitchen shears (steam will be released). Serve fish, asparagus, and mushrooms with lemon wedges for squeezing.

SALMON AND ASPARAGUS IN FOIL



Salmon and Asparagus in Foil image

This is a quick and easy dinner. Pop the packets into the oven while you set the table and in 15-minutes you have a nutritious dish with virtually no clean up. Serve this with a rice or couscous dish and extra lemon on the side. This recipe was found at another web site.

Provided by PaulaG

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

4 sheets aluminum foil, wrap (12-inch by 18-inch)
4 (5 ounce) salmon fillets
1 lb asparagus
1 fresh lemon
fresh ground black pepper
seasoning salt
lemon wedge (to garnish)

Steps:

  • Preheat oven to 450 degrees.
  • Snap the ends off asparagus spears (they will break where tender) and divide into 4 equal portions.
  • Spray the center of each foil sheet with non-stick cooking spray.
  • Place one salmon fillet in the center of each sheet, top with a serving of the asparagus and drizzle with lemon juice.
  • Sprinkle with fresh ground pepper and salt or seasoning blend as desired.
  • Bring up the sides of foil and fold top over twice.
  • Seal ends, leaving room for air to circulate inside the packet.
  • Place packets on a cookie sheet and cook in oven for 15 to 18 minutes or until salmon is opaque.
  • Serve with lemon wedges on the side.
  • Please use caution when opening the foil packs, as the steam is very hot.

STEAMED SALMON AND ASPARAGUS IN PARCHMENT



STEAMED SALMON AND ASPARAGUS IN PARCHMENT image

Categories     Fish     Roast

Yield 4 people

Number Of Ingredients 9

1 1/2 # new potatoes
2 tsp. kosher salt
1 tsp ground pepper
4 salmon fillets
1 # asparagus, trimmed
4 scallions trimmed and sliced
4 Tbsp. chopped fresh tarragon leaves
1 Tbsp.olive oil
2 lemons, halved

Steps:

  • Preheat oven to 400. place a piece of parchment paper on a 12x13 inch baking sheet. Put the potatoes on the sheet and season with 1 tsp salt and 1/2 tsp pepper. Distribute the butter over the potatoes. Roast in oven for 45-50 miinutes or until done. Meanwhile, lay out 4 sheets of parchment paper and place 1 fillet on each. Top with asparagus, scallions, and tarragon. Drizzle with olive oil and season with remaining salt and pepper. Top each fillet with a lemon half, after first squeezing on the juice. Pull all sides of the paper over each fillet, folding several times to seal. Fold and twist the ends to form rectangular parcels. Place them on a sheet pan. Bake on lower rack for 20-25 minutes while the potatoes finish cooking.Place a salmon on each plate and cut open. Serve with potatoes, or rice if desired.

CARLY'S SALMON EN PAPILLOTE (IN PAPER)



Carly's Salmon En Papillote (In Paper) image

Moist, delicious, almost fool-proof salmon. This salmon is wrapped in parchment paper and steamed in the oven. No fishy taste in your mouth, no fishy smell in your house. Just a delicious meal.

Provided by carly

Categories     World Cuisine Recipes     European     French

Time 40m

Yield 4

Number Of Ingredients 8

4 (4 ounce) salmon fillets
1 lemon, juice only
salt and ground black pepper to taste
4 12x18-inch pieces of parchment paper
1 lemon, thinly sliced
½ cup green onions, chopped
8 spears fresh asparagus, cut into 1-1/2 inch pieces
4 teaspoons olive oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Rinse salmon fillets in cold water, place onto a plate, and squeeze a lemon over the salmon. Sprinkle fillets with salt and black pepper.
  • Fold a piece of parchment paper in half crosswise, and center a salmon fillet on one side of the paper. Place 1 or 2 lemon slices on top of the salmon, and surround with 2 cut-up asparagus spears. Sprinkle 2 tablespoons of green onion over the lemon slices, and fold the parchment paper over the salmon. Fold the edges of the paper over several times, all around the open edges, to seal the salmon into a parchment paper envelope. (Do not tape the parchment paper closed.) Place the sealed envelopes onto a baking sheet, and brush the tops of each packet with about 1 teaspoon of olive oil.
  • Bake in the preheated oven until the asparagus is tender and the salmon is opaque and slightly flaky, 20 to 25 minutes. To serve, place a packet onto a plate, and cut open the paper to release the aroma.

Nutrition Facts : Calories 223.9 calories, Carbohydrate 6.2 g, Cholesterol 50.4 mg, Fat 11.5 g, Fiber 2.4 g, Protein 25.5 g, SaturatedFat 2.1 g, Sodium 50.7 mg, Sugar 1.2 g

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