Orange Salmon en Papillote

Name: Orange Salmon en Papillote
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp minced fresh chives; 1 Tbsp minced fresh parsley; 1 garlic clove, minced; 1 teaspoon fresh lemon juice; 1 Tbsp thawed orange juice concentrate; 2 teaspoons grated orange rind; 59 milliliters plain nonfat yogurt; 454 grams salmon fillets (or 1 [1-pound] fillet, skinned and cut crosswise into 4 equal pieces)

Orange Salmon en Papillote is a gluten free and pescatarian recipe with 4 servings. One portion of this dish contains roughly 24g of protein, 7g of fat, and a total of 178 calories. This recipe covers 18% of your daily requirements of vitamins and minerals. It works well as a reasonably priced main course. Head to the store and pick up chives, orange juice concentrate, lemon juice, and a few other things to make it today. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Combine first 3 ingredients in a small bowl; stir well.

Equipment you will use

Bowl

Combine chives and the next 3 ingredients in a small bowl; stir well.

Ingredients you will need

Chives

Equipment you will use

Bowl

Cut 4 (13 x 13-inch) pieces of parchment paper or aluminum foil; trim each into a heart shape.

Equipment you will use

Baking Paper

Aluminum Foil

Arrange 1 piece of fish on half of each parchment heart. Top fish with 1 tablespoon yogurt mixture, and sprinkle with chive mixture.

Ingredients you will need

Yogurt

Chives

Fish

Fold over other half of each parchment heart. Starting with the rounded edge, pleat and crimp edges together to make a seal; twist ends tightly to seal.

Place on a large baking sheet.

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Baking Sheet

Bake at 425 for 15 minutes or until the parchment is puffed and lightly browned.

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Oven

Place on individual serving plates; cut open.

Serve immediately.

Equipment

Ingredients

Servings:

1Tbsp

minced fresh chives 1Tbsp

minced fresh parsley 1

garlic clove, minced 1teaspoon

fresh lemon juice 1Tbsp

thawed orange juice concentrate 2teaspoons

grated orange rind 59milliliters

plain nonfat yogurt 454grams

salmon fillets (or 1 [1-pound] fillet, skinned and cut crosswise into 4 equal pieces)

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Hay Shed Hill Pitchfork Chardonnay. It has 5 out of 5 stars and a bottle costs about 19 dollars.