Simple. Scrumptious. Salmon.

Not everyone I know loves salmon.  But when it comes to the health benefits that this fatty fish dishes up (it's laden with Omega 3s and other essential nutrients, like Vitamin D, and offers preventive protection against various diseases) along with its second-to-none adaptability to a variety of preparations (my favorites include sushi, grilled, pan roasted, blackened and steamed), I have to wonder what's not to love. 

So when I recently found myself approaching dinnertime with no plan or clue of what to eat (does that ever happen to you? :) ), I resorted to my trusty super fish.  Deciding between a grilled or steamed bite was my next (and final) decision to get some food on the table and in my tummy pronto.  I opted for the 'fix it and forget it' steamed preparation and within a matter of minutes, succulent, buttery and perfectly moist salmon was mine for the feasting.

If you're ever in need of a satisfying and healthy meal, that comes together in sheer minutes, I offer you simple, scrumptious salmon.

Happy Eating!

A succulent, flavorful finish

Salmon in Parchment
I love cooking en papillote, especially seafood, and this salmon is a delicious reminder why.

Ingredients:
Salmon fillet
Sea salt
Freshly ground black pepper
Fresh thyme sprigs
Lemon slices
A "pat" of butter
1 tablespoon of white wine
Parchment for wrapping

Method:
Preheat oven to 375 degrees F
 
Place salmon in the middle of a parchment square and season liberally with salt and pepper.  Top with lemon slices, butter and thyme.  Drizzle with white wine.  Fold parchment into a tight pouch (folding the tops down and twisting the sides, ensuring it's tightly sealed to allow for steaming.)  Place pouch on a baking sheet and bake in the oven for 12-14 minutes (depending on the thickness/size of the fillet.)  Remove from the oven, open pouch and enjoy!

 

Fish en Papillote

Fish en Papillote

With all the glorious comfort food recipes that we naturally gravitate towards this time of the year, I thought a (brief) departure of sorts was in order.  And if I'm stepping away, it better be well worth it. And it is. 

Fish en Papillote (fish baked in parchment) is the loveliest recipe, and it hits all the right notes.  Easy--check.  Healthy--check.  Elegant--check.  Quick--check.  Dinner party worthy--check.  Dine on a dime--check.  Relatively foul-proof--check.  Open for interpretation--check!

With all these credentials, it's not hard to imagine how taking in a delicious piece of fish, accompanied with varied flavors of vegetables, herbs, seasonings, a splash of wine and, yes, a little butter, steamed in a neat little pocket, could be anything other than the proverbial "no brainer".  And a yummy one, at that. 

While great by its lonesome, I recommend pairing with a favorite side or two (flash fried purple potatoes are my current favorite for the nice contrast of texture), and you've got a meal that comes together--and tastes--like no other. 

Happy Eating!

Fish en Papillote

4 Tilapia fillets or other white fish
1/2 red bell pepper, julienned

1 large carrot, julienned
1 clove garlic, minced
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 lemon, thinly sliced, seeds removed
8 sprigs fresh thyme
4 pats butter
1/4 cup white wine

Preheat oven to 375 degrees F.


In a bowl, mix together the peppers, carrot and garlic. Add the oil, season with salt and pepper, to taste, and toss to combine. Put each fish fillet in a large square of parchment paper and season with salt and pepper, to taste. Arrange the vegetables on top, dividing evenly. Top the vegetables with 2 lemon slices, 2 sprigs thyme, a pat of butter and 1 tablespoon white wine, layering in order. Fold the parchment paper around the edges tightly in 1/4-inch folds to create a half moon shape. Make sure you press as you crimp and fold to seal the packets well, otherwise the steam will escape. Arrange the packets on a baking sheet. Bake until the fish is cooked through, about 12 minutes, depending on the thickness of the fish. To serve, cut open the packets and serve directly in the parchment on a plate or remove the fish to the plate using a spatula, being sure you don't leave the juices behind. 
Adapted from Melissa D'Arabian