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.
Servings: 4 servings
Cost: $16
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
- Make Multi-Citrus Salsa.
- 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.
Nutrition
Calories: 366kcal | Carbohydrates: 2g | Protein: 45g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Cholesterol: 125mg | Sodium: 246mg | Potassium: 1152mg | Fiber: 1g | Sugar: 1g | Vitamin A: 352IU | Vitamin C: 5mg | Calcium: 35mg | Iron: 2mg