Salmon with Fennel Baked in Parchment

Name: Salmon with Fennel Baked in Parchment
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 fennel bulb, sliced paper thin (a mandoline helps for this); 680 grams fresh salmon fillets (skinless is best); 1 serving Kosher salt; 1 serving Freshly ground black pepper; 1 serving Lemon juice (to taste); 12 slices 12 very thin slices of whole lemon (from 1 to 2 lemons); 1 sprig Several of fresh fennel fronds; 2 Tbsps butter

If you want to add more gluten free, primal, and pescatarian recipes to your recipe box, Salmon with Fennel Baked in Parchment might be a recipe you should try. For $4.16 per serving, you get a main course that serves 4. One serving contains 318 calories, 35g of protein, and 17g of fat. From preparation to the plate, this recipe takes about 30 minutes. A mixture of , several sprigs of fennel fronds, kosher salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. If you like this recipe, you might also like recipes such as Parchment Baked Salmon, Parchment Baked Salmon, and Salmon And Zucchini Baked In Parchment.

Instructions

Preheat oven to 350°F (175°C).

Equipment you will use

Oven

Lay down a square of parchment paper on a flat surface. Fold the parchment in half to create a crease, then open it up again.

Equipment you will use

Baking Paper

Place several slices of fennel bulb below the crease of the parchment paper in a mound, and sprinkle with salt.

Ingredients you will need

Fennel Bulb

Salt

Equipment you will use

Baking Paper

Place one fillet of salmon on top of the fennel bulb slices. Squeeze fresh lemon juice over the salmon (anywhere from a teaspoon to a tablespoon, or to taste).

Ingredients you will need

Fennel Bulb

Lemon Juice

Salmon

Sprinkle the salmon generously with salt and pepper.

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Salt And Pepper

Salmon

Lay sprigs of fennel fronds over the salmon.

Ingredients you will need

Fennel

Salmon

Lay 3 thin slices of lemon over the fennel fronds and salmon (more if you want). Or you could put the lemon sliced down first and top with the fronds, your choice. I think the slices on top look better. Dot the top with butter.

Ingredients you will need

Butter

Fennel

Salmon

Lemon

the parchment over the salmon and secure close. There are several way that you can accomplish this.

Ingredients you will need

Salmon

One easy and particularly attractive way is to fold a corner near the folded edge of the parchment paper into a triangle. Then about halfway down that triangle, fold another triangle over the previous triangle.

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Baking Paper

Working down and around the parchment edges, you can create folds all around the edges. When you come to the last folded edge, tuck the corner under the parchment.

There is an excellent video available that shows this technique here: How to Wrap Fish in Parchment. This technique works well with individual portions.

Ingredients you will need

Fish

Wrap

You may find it easier to wrap a large (multi serving) fillet in the following way. Arrange the fillet so that its long side is facing you, and the two shorter ends are to the left and right. Then lift up the parchment edges closest to you, and furthest from you, bring them together, and fold them over a few times. Then tuck the left and right edges under the fillet.

Ingredients you will need

Wrap

Bake:

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Oven

Place on a roasting pan or baking sheet.

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Baking Sheet

Roasting Pan

Bake at 350°F for 20 minutes.

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Oven

Serve immediately. To serve, you can either carefully transfer each salmon fillet and mound of fennel slices to individual plates, or you can serve the salmon in the pouch itself, on a plate.

Ingredients you will need

Salmon

Fennel

To eat, you can either unwrap the pouch, or cut through the top with a sharp knife to expose the salmon inside.

Ingredients you will need

Salmon

Equipment you will use

Knife

Equipment

Ingredients

Servings:

fennel bulb, sliced paper thin (a mandoline helps for this)680grams

fresh salmon fillets (skinless is best)1serving

Kosher salt 1serving

Freshly ground black pepper 1serving

Lemon juice (to taste)12slices

12 very thin slices of whole lemon (from 1 to 2 lemons)1sprig

Several of fresh fennel fronds 2Tbsps

butter

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. One wine you could try is GEN5 Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 9 dollars.