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Parchment Baked Salmon
Parchment Baked Salmon

Before you jump to Parchment Baked Salmon recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy. Becoming A Healthy Eater

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In case you have just a couple campers and are looking for some easy camp cooking, try out the simple and speedy technique of tin could cooking. All you’ll need is a clean tin can – a one gallon size may works well. Your source of warmth can be a little campfire, or if wood burning is illegal, a small buddy burner will work well, which can be located at sporting good stores or online. Place your meal in the tin can and easily heat the contents of your own can over a flame. You will have a hot meal ready in minutes. This technique works great for soups, beans and poultry.

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We hope you got benefit from reading it, now let’s go back to parchment baked salmon recipe. To cook parchment baked salmon you need 24 ingredients and 14 steps. Here is how you do it.

The ingredients needed to cook Parchment Baked Salmon:
  1. Provide For the Salmon
  2. You need 4 Individual Portions of Salmon
  3. Take 4 Medium Cloves of Garlic
  4. Provide 4 small cubes of butter approx 1cm x 1cm
  5. Provide 4 Round Thin Slices of Fresh Lemon
  6. Take 1 Tsp Oregano
  7. Get 1 Tsp Salt
  8. Prepare 1 Tsp Pepper
  9. You need Parchment Paper
  10. Take For the Orange Infused Rice
  11. Take 1 Cup Uncooked Basmati Rice
  12. Provide 1/2 Tbsp Orange Infused Olive Oil* (See note later in recipe)
  13. You need 1 Tsp Pomegranate Vinegar
  14. Provide 1 Tsp Marjoram
  15. Get 1/2 Tsp Garlic Powder
  16. Use Salt
  17. Prepare Pepper
  18. You need For the Brussel Sprouts
  19. Take 4 Portions Purple Brussel Sprouts
  20. Provide 2 Tbsp Olive Oil
  21. Use 1 Tsp Lemon Juice
  22. Take 1/2 Tsp Dried Red Chili Flakes (Optional)
  23. Use Salt
  24. Take Pepper
Instructions to make Parchment Baked Salmon:
  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Prepare 4 squares of parchment paper. These should be large enough to completely wrap your pieces of salmon.
  3. Season the salmon with salt, pepper, and oregano (About 1/4 Tsp of each per portion). Place the seasoned salmon on the parchment paper one filet per piece of paper.
  4. Place one cube of butter onto each filet of salmon as directly in the middle of the filet as you can and then place a lemon slice on top of the butter.
  5. Peel the cloves of garlic and then give them a hard smash with the side of a chefs knife to crush them. Add the smashed garlic cloves whole to the salmon; one per filet.
  6. Wrap the salmon complete with the butter, lemon, and garlic neatly in the parchment paper by folding the sides over top of the salmon and then folding the ends down underneath the fish. Think of it as wrapping the salmon like a present!
  7. Place the wrapped salmon filets into a baking pan and pop in the oven for 10-12 minutes until the salmon flakes easily with a fork.
  8. For the rice, rinse the Basmati rice in a sieve thoroughly until the water runs clear. Place in a pot with 1 cup of water and cover tightly with a lid. Cook on medium high heat until all the liquid has been absorbed and the rice is tender. Remove from heat and fluff with a fork.
  9. Season the rice with salt, pepper, and marjoram. Add in the orange infused olive oil and the pomegranate vinegar to give it just a little bit of an acidic punch.
  10. EXTRA NOTE: If you do not have access to infused olive oil, you can substitute the zest of one small orange and regular olive oil. Likewise, if you do not have pomegranate vinegar handy, then you can substitute a teaspoon of lemon juice.
  11. Stir the rice until it is evenly coated in the seasoning, oil, and vinegar. Any of these amounts can be adjusted to taste. Set the rice aside.
  12. For the brussel sprouts, cut the woody stem off of the bottom of each brussel sprout and then halve them.
  13. Bring the olive oil up to a medium high heat in a large pan and add the sprout halves. Season with salt, pepper, and chili flakes and stir continuously until they are tender but retain a bit of their crunch. Add the lemon juice and remove from heat.
  14. To bring it all together, add a scoop of your seasoned rice to the plate and lay the cooked salmon on top of it. Decorate the plates with brussel sprouts and add a small tomato salad with a fresh basil leaf for a little bit of extra flavour!

Place a fillet on each pile of vegetables; season with salt and pepper. 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. Fold the parchment paper over the salmon to close, making a half-moon shape. Seal the open sides by folding small pleats in the paper.

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