Salmon in Parchment
8 oz. thin spaghetti
1 Tbsp olive oil
1/4 tsp salt
2 Tbsp fresh dill or parsley, chopped
1 cup carrots julienned
1 cup zucchini, julienned
1 cup asparagus tips
1 cup red bell pepper, julienned
24 oz salmon fillet, cut into four 6-ounce pieces
2 Tbsp Dijon mustard
4 large sheets of parchment paper
Heat oven to 400 F. Cook thin spaghetti in rapidly boiling water until al
dente, drain, toss with a bit of olive oil, salt andchopped fresh dill or
parsley. Rinse salmon fillets and pat dry. Spread Dijon mustard evenly over the
top of each one.
Prepare the parchment, fold each piece of parchment in half. With scissors, cut
the shape of half a heart from the folded side. (Remember Valentine's you made
in gradeschool?) Open the heart shape and place 1/4 of the pasta on the center
of the paper, top with a salmon fillet, and add the vegetables. Bring the sides
of the heart over the fish and fold the edges together starting at the top of
the heart, overlapping the folded edge as you go. Fold the tip several times to
secure it. Place the pouches in the middle of the hot oven and bake for 10
minutes. Serve immediately in the sealed pouches,opening them just before
eating.
Serves 4.
Sandy U.
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