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Salmon in Parchment with Multi-Citrus Salsa on a vintage platter

Salmon in Parchment with Multi-Citrus Salsa

It’s Citrus Season! Slow cooked Salmon with a Tart & Zesty Multi-Citrus Salsa is an easy meal cooked in a Parchment Package. Produces tender salmon with a sauce baked in.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
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Ingredients

  • 2 pounds salmon filet, skin removed  cut into 4 even pieces
  • 4 teaspoons extra virgin olive oil 
  • 1/2 teaspoon  smoked paprika
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cracked black pepper
  • 1 teaspoon  fresh garlic peeled and minced 
  • 1/4 teaspoon sea salt
  • 20 slices assorted citrus  (see note)
  • 2 tablespoons citrus juice (will have from Multi Citrus Recipe)
  • 4 stems  fresh mint 
  • 1 recipe Multi-Citrus Salsa   (see recipe)

Instructions

  • Preheat oven to 300 degrees. Make 2 parchment packets – 2 pieces of salmon in each. (If serving for a party, can make 4 packets to present to each guest.) Cut 2 pieces of parchment paper – 17″ wide (the roll width) x 17″ long. Season the salmon with seasonings; smoked paprika, turmeric, cracked black pepper and sea salt.
  • Place the paper on a rimmed sheet pan, place 2 seasoned salmon pieces in the center. Top the fish with a portion of minced garlic and 2 teaspoons of olive oil. Drizzle 1 tablespoon of citrus juice in each packet. Add and 5 slices of citrus in a row on each. Repeat with the other 2 pieces of salmon, making another packet.
  • Top each piece of salmon with 5 citrus slices and a stem of mint. Bring up the edges of parchment and fold over to enclose, tuck in the sides to create a packet, repeat with the other.
  • Cook the fish, in a slow 300 degree oven; 2 packets on each rimmed tray for 15 minutes, until just cooked through. Timing will depend on the thickness of your fish. Can peak inside a packet, and feel the salmon – should be just firm. The fish will continue to cook out of the oven, especially in it’s parchment package if not opened immediately.
  • Citrus Slices: You will need 20 thin slices of citrus; 5 slices on each piece of salmon. I used: blood orange (gorgeous color & sweet!), lemon, limes and clementines. Use what you like or have on hand.

Notes

This recipe may not be reproduced without the consent of its author, Karen Sheer.
COURSE: Main Course
CUISINE: American
KEYWORDS: multi citrus salad, salmon in parchment
Nutrition Facts
Salmon in Parchment with Multi-Citrus Salsa
Amount per Serving
Calories
366
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
3
g
19
%
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
8
g
Cholesterol
 
125
mg
42
%
Sodium
 
246
mg
11
%
Potassium
 
1152
mg
33
%
Carbohydrates
 
2
g
1
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
45
g
90
%
Vitamin A
 
352
IU
7
%
Vitamin C
 
5
mg
6
%
Calcium
 
35
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.