Salmon In Parchment
By: Emily Heston
Published: Wednesday, December 9, 2009 - 11:56pm

Ingredients




2 salmon fillets
2 tablespoons splendid salad dressing
4 tablespoons olive oil
3 tablespoons chopped tarragon
1 tablespoon honey
1 tablespoon chopped garlic
1 cup chopped tomatoes
1 egg white
salt and pepper

Preparation

1 Remove any remaining bones from the salmon.   Run your finger along the ridge and pull out bones using kitchen tweezers or needlenose pliers. 2 Mix together 2 tablespoons of the tarragon, the salad dressing, honey and olive oil in a dish large enough to hold the pieces of salmon.   Lie the fillets, flesh side down, onto the marinade and allow to sit for at least 1/2 hour. 3 Rub butter on 2 sheets of parchment paper about 3 inches longer than the fillets. 4 Lie the fillets, skin side down on the parchment paper.  Sprinkle with salt and pepper.  On each fillet spread 1 cup of chopped tomatoes. 5 Pour 1/2 of the marinade on each fillet. 6 Sprinkle 1/2 tablespoon of chopped tarragon on each of the fillets. 7 The egg white is your "glue".  Using a basting brush paint egg white along the lengths of the parchment.  Bring the edges of the lengths together and then fold them down, painting on addition egg white as needed. 8 Paint egg white onto the ends of the parchment, and then fold the ends over, adding egg white as needed to secure the "packet". 9 Slide the packets onto a baking sheet.   Bake at 400 degrees for 20 minutes.

About


Cooking in parchment makes a nice presentation.   It also makes a delcious fish since it is cooked in its own steam and the flavors are trapped inside the paper.