The Ultimate Salmon in Parchment

Name: The Ultimate Salmon in Parchment
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 4 cubes frozen cubes of chicken stock (about 2 tablespoons per cube); 0 bunches cilantro, for garnish; 2 Tbsps coriander seeds, toasted; 237 milliliters couscous; 2 Tbsps curry powder; 2 Tbsps fennel seeds, toasted; 2 Tbsps chopped fresh cilantro leaves; 1 clove garlic, peeled; 1 lemon, juiced; 1 Tbsps kosher salt; 4 servings Kosher salt and freshly ground black pepper; 1 teaspoons lemon zest; 16 mussels, cleaned and de-bearded; 4 servings Extra-virgin olive oil; 1 fresh red chile, roughly chopped; 680 grams salmon fillets, boneless and skinless; 3 scallions, finely sliced, for garnish; 1 stick unsalted butter

The Ultimate Salmon in Parchment might be just the main course you are searching for. One serving contains 797 calories, 45g of protein, and 50g of fat. This pescatarian recipe serves 4. If you have fennel seeds, butter, kosher salt, and a few other ingredients on hand, you can make it. To use up the curry powder you could follow this main course with the Curry Ice Cream with Mango and Pistachio as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Watch how to make this recipe.

Preheat oven to 350 degrees F.

Equipment you will use

Oven

Place 2 sheet trays in oven to warm.

Equipment you will use

Oven

Combine ingredients in a food processor and pulse until smooth.

Equipment you will use

Food Processor

To prepare the Salmon and Mussels: Begin by making a seasoning with fennel and coriander seed and salt and pepper. Pound spices in a mortar and pestle, or grind with a coffee grinder, until you have a rough powder.

Ingredients you will need

Salt And Pepper

Whole Coriander Seeds

Seasoning

Mussels

Coffee

Fennel

Salmon

Spices

Equipment you will use

Mortar And Pestle

In a large mixing bowl combine couscous, cilantro, lemon zest and half the spice mix. Stir well to combine, drizzle with olive oil, then divide evenly among 4 large pieces of parchment (big enough to create a folded pocket for the salmon). Nestle into the couscous 1 frozen chicken stock cube for each portion. Top with the piece of salmon and then sprinkle with remaining spice mix. Squeeze lemon juice over the top of each piece of fish and couscous then set 4 mussels around the fish in each packet. Fold over the parchment to create a pocket and trim paper to make a heart shape. Crimp over the edges, working from one end to the other to secure the paper tightly then brush with olive oil so the paper doesn't burn. Carefully transfer the parchment pockets to the hot sheet trays (you will probably need to put 2 per tray) then bake in the oven for 20 to 25 minutes.

Ingredients you will need

Chicken Bouillon Cube

Lemon Juice

Lemon Zest

Olive Oil

Seasoning Mix

Cilantro

Couscous

Mussels

Salmon

Fish

Equipment you will use

Mixing Bowl

Oven

When done, the paper will puff up.

Cut open tableside with scissors, top with curry butter, and shower with fresh chopped scallions and cilantro.

Ingredients you will need

Green Onions

Cilantro

Butter

Curry Powder

Equipment you will use

Kitchen Scissors

Equipment

Ingredients

Servings:

0teaspoons

freshly ground black pepper 4cubes

frozen cubes of chicken stock (about 2 tablespoons per cube)0bunches

cilantro, for garnish 2Tbsps

coriander seeds, toasted 237milliliters

couscous 2Tbsps

curry powder 2Tbsps

fennel seeds, toasted 2Tbsps

chopped fresh cilantro leaves 1clove

garlic, peeled 1

lemon, juiced 1Tbsps

kosher salt 4servings

Kosher salt and freshly ground black pepper 1teaspoons

lemon zest 16

mussels, cleaned and de-bearded 4servings

Extra-virgin olive oil 1

fresh red chile, roughly chopped 680grams

salmon fillets, boneless and skinless 3

scallions, finely sliced, for garnish 1stick

unsalted 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. The Foley Estate Winery Sta. Rita Hills Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.