Such a healthy and delicious way to prepare Salmon.
Make the onions ahead of time for a speedy dinner.
- 24 ounces salmon fillet, skin removed, 4 portions
- 2 teaspoons canola oil
- 1 large vidalia onion, peeled and sliced
- 1 tablespoon unsalted butter
- 1 pinch salt & pepper to taste
- 1 pinch sugar
- 2 tablespoons dijon mustard
- ¼ tablespoon sea salt
- ¼ teaspoon fresh cracked black pepper
- 2 tablespoons fresh dill, chopped
- ½ medium apple, cored, julienned
- 2 medium clementine oranges, washed, slice thin
Heat 2 t. canola oil in a medium sized stick proof skillet. Add the onion, and cook
over low heat, stirring for 20 minutes. Do not let the onions brown.
Add the butter, salt and pepper and sugar. Continue to cook over low heat another 20 minutes until the onions have colored ( not browned )
– they will be softened and golden. Set aside. Can make onions up to 1 day before using.
Preheat oven to 375 degrees. Line a rimmed baking pan with a silpat liner.
Cut 4 pieces of parchment paper – 4 times the width of the salmon – A 3 inch wide piece = 12 ” wide paper.
Place salmon off centered. Smooth dijon mustard over. Add the rest of the toppings –
salt and pepper, dill, apples, then sliced clementines ( about 3 – 4 slices each ).
Fold in half, crimp edges, fold the paper in a semi – circle to seal.
Place the four packets on the baking sheet, bake for 8 – 10 minutes. The packets will puff up.
Check for doneness after 8 minutes. Take one packet out, quickly open, and test with a knife.
Remember- the fish will continue to cook out of the oven, especially in
it’s parchment package.
Serve with lemon wedges, and a drizzle of really good olive oil if desired.
Not difficult to make, cooking in parchment allows
all the flavors to blend together … an easy clean up too !
Serves : 4