Salmon with Crab and Vegetables in a Foil Packet

Salmon with Crab and Vegetables in a Foil Packet
Salmon with Crab and Vegetables in a Foil Packet might be just the main course you are searching for. This recipe serves 8. One portion of this dish contains about 34g of protein, 18g of fat, and a total of 400 calories. This recipe covers 41% of your daily requirements of vitamins and minerals. A mixture of bell pepper, oregano leaves, cilantro, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a good option if you're following a gluten free, dairy free, fodmap friendly, and pescatarian diet.

Instructions

1
Center an 18- by 28-inch piece of foil (or overlap two 12-inch-wide pieces) in a 14- by 17-inch baking pan. Rinse banana leaf and pat dry; center lengthwise on foil. Rinse fish and pat dry; rub your fingers over the flesh to find any bones, pull out with tweezers, and discard. Center fillet lengthwise, skin down, on leaf.
Ingredients you will need
Banana LeavesBanana Leaves
FishFish
Dry Seasoning RubDry Seasoning Rub
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Baking PanBaking Pan
Aluminum FoilAluminum Foil
2
Mix the cilantro, thyme, and oregano. In a bowl, mix half the herb mixture with crab, mayonnaise, and mustard.
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MayonnaiseMayonnaise
CilantroCilantro
MustardMustard
OreganoOregano
ThymeThyme
CrabCrab
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BowlBowl
3
Spread evenly over salmon. Rinse and dry bowl.
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SalmonSalmon
SpreadSpread
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BowlBowl
4
Rinse squash and bell pepper. Trim and discard stems from squash; stem and seed pepper.
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Bell PepperBell Pepper
PepperPepper
SquashSquash
5
Cut vegetables into matchstick-size strips (about 3 in. long). Put vegetables, wine, olive oil, 1/4 teaspoon salt, and rest of herbs in bowl and mix to coat.
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VegetableVegetable
Olive OilOlive Oil
HerbsHerbs
SaltSalt
WineWine
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BowlBowl
6
Spread vegetable mixture over crab layer. Bring long sides of foil together over fish, wrapping banana leaf partially around fish, then fold in ends to seal.
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Banana LeavesBanana Leaves
VegetableVegetable
SpreadSpread
CrabCrab
FishFish
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Aluminum FoilAluminum Foil
7
Bake in a 450 regular or convection oven until fish reaches 140 in center of thickest part (insert thermometer through foil and vegetable and crab layers to test), 20 to 25 minutes.
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VegetableVegetable
CrabCrab
FishFish
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Kitchen ThermometerKitchen Thermometer
OvenOven
Aluminum FoilAluminum Foil
8
Transfer packet to a platter and unwrap to serve; or, if desired, with two wide spatulas, carefully transfer leaf and fish from foil to platter.
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FishFish
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SpatulaSpatula
Aluminum FoilAluminum Foil
9
Add salt and pepper to taste.
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Salt And PepperSalt And Pepper
10
Cut fish into portions; slip a spatula between skin and fillet and lift off portions, leaving skin behind.
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FishFish
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SpatulaSpatula

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. 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. The Foley Johnson Carneros Chardonnay with a 4.6 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.
Foley Johnson Carneros Chardonnay
Foley Johnson Carneros Chardonnay
Aromas are concentrated and complex in our 2016 Carneros Chardonnay. Notes of grilled peach, pear, buttered croissant, and vanilla set the stage for a rich, and full-bodied Chardonnay. The aromas expand on the palate with mouthwatering flavors of pear, apple crisp, honeysuckle, toasted coconut, and vanilla wafer. This wine’s balance and structure coupled with its bright acidity makes it an age-worthy wine to be enjoyed for several years. Enjoy this beauty with a succulent roasted chicken and wild mushroom risotto.
DifficultyHard
Ready In45 m.
Servings8
Health Score80
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