These are the ramblings of a self-described wheat, grain and gluten-free “gourmet girl” that loves to cook and eat good food. I love creating and sharing recipes and photographing “beautiful food”. In July 2012, I eliminated wheat, grains and added sugar from my diet and rediscovered real, whole fresh foods again and effortlessly lost 65+ pounds. Join me in my wheat, grain and gluten-free journey. See how easy it is to enjoy grain free gourmet, one meal at a time! Welcome to my blog. Enjoy!
Wednesday, June 12, 2013
Wild Sockeye Salmon en Papillote & Sauteed Brussels Sprouts w/ Red Cabbage
This evening we had Wild Copper River Sockeye Salmon en Papillote (which is a fancy term for cooking in either a foil or parchment pouch). I used the last large fillet of beautiful salmon I bought this weekend. I decided to bake it in the oven in a parchment paper pouch that I made by folding and crimping it around the fillet. I placed each salmon fillet in the center of a sheet of parchment and squeezed fresh lemon juice on them, seasoned with Celtic sea salt and freshly ground black pepper; placed a couple small pats of butter on each and topped the center of each fillet with a pat of Kerrygold Garlic & Herb Butter. I placed two large lemon slices on top and then folded them up in parchment and popped them in a 400 degree oven for about 12-13 minutes. Cooking the fish this way helps keep it a little more moist. For our veggie, I thinly sliced some red cabbage, fresh brussels sprouts and a couple of sliced green onions and sauteed them in butter until crisp-tender and seasoned with sea salt and black pepper. It was simple and delicious. I love eating the sprouts and cabbage while they still have some texture and retain their color. I snapped a couple photos for you to see below. Enjoy!
Hi GGC,
ReplyDeleteWhat a neat way to cook the salmon. I'm going to try it next time. The closest Costco is a bit of a trek, so I haven't made it there yet. I'd better hurry, though ... the season for Copper River salmon is pretty short.
Hi CyberSis! I have used both foil and then parchment paper -- even though I used parchment this time...I will admit that using foil is a bit easier to seal tightly and not as messy -- if you wanted to add veggies to it and more liquid (like wine, etc.) -- foil would be a bit more neat to use. I am hoping I might gt one more chance at the Copper River salmon this coming weekend...you are right, the season is short! :-)
ReplyDeleteI envy you. Hmm. Do you have the recipe for this? :)
ReplyDeleteEd of AlaskasHealthySeafood.com
The recipe is very simple and it can be cooked either in a foil or parchment paper pouch. I placed each salmon fillet in the center of a sheet of parchment and squeezed fresh lemon juice on them, seasoned with Celtic sea salt and freshly ground black pepper; placed a couple small pats of butter on each and topped the center of each fillet with a pat of Kerrygold Garlic & Herb Butter. I placed two large lemon slices on top and then folded them up in parchment and popped them in a 400 degree oven for about 12-13 minutes. It was very easy to make and you can add other vegetables to the pouch, too, if you want (like squash, etc.). Hope that helps! :-)
ReplyDelete