so here's another good but not very special recipe. tom made this whole dinner and he said it was way too much trouble for what you get. the benefit, he thinks, would be preparing the packet ahead so it's ready to bake when you are. it was a tasty meal but just not really fabulous. but it is fairly healthy and would be good from the make-ahead perspective. might be nice with mixed zucc and summer squash too.Salmon and Zucchini baked in parchement
from martha's edf apr 07
Stuff
(this recipe is for 1 so we doubled it, duh)
1 small zucchini, halved lengthwise and thinly sliced
1 shallot, thinly sliced
1 tablespoon butter, cut into pieces
1/4 teaspoon dried dill weed for some reason i didn't have the dill, i had bought fresh and then threw it away because i didn't think i needed it. whoops.
1 lemon slice, halved
coarse salt and ground pepper
1 skinless salmon fillet
How
1. Preheat over to 350F. Fold a large piece of parchment paper (about 15 by 16 inches) in half to crease it; open, and lay it flat.
2. On one side of crease, mound zucchini; top with shallot, butter, dill, and lemon slices. Season with salt and pepper. Place salmon on top; drizzle with lemon juice, and season with salt and pepper.
3. To close, fold parchment over salmon; make small overlapping pleats to seal the open sides and create a half-moon-shaped packet. Place on a rimmed baking sheet; bake until salmon is opaque throughout, 15 to 17 minutes.
To Serve:
You can either place the packet on a plate and cut it open, or make a slit in the paper and use a large metal spatula to gransfer the contents to a serving place.
1 small zucchini, halved lengthwise and thinly sliced
1 shallot, thinly sliced
1 tablespoon butter, cut into pieces
1/4 teaspoon dried dill weed for some reason i didn't have the dill, i had bought fresh and then threw it away because i didn't think i needed it. whoops.
1 lemon slice, halved
coarse salt and ground pepper
1 skinless salmon fillet
How
1. Preheat over to 350F. Fold a large piece of parchment paper (about 15 by 16 inches) in half to crease it; open, and lay it flat.
2. On one side of crease, mound zucchini; top with shallot, butter, dill, and lemon slices. Season with salt and pepper. Place salmon on top; drizzle with lemon juice, and season with salt and pepper.
3. To close, fold parchment over salmon; make small overlapping pleats to seal the open sides and create a half-moon-shaped packet. Place on a rimmed baking sheet; bake until salmon is opaque throughout, 15 to 17 minutes.
To Serve:
You can either place the packet on a plate and cut it open, or make a slit in the paper and use a large metal spatula to gransfer the contents to a serving place.
like i said, good but not great. tom ate his with some tasty fresh home made bread though! that looks delishous! i ate mine cold at 2am at the hospital. definitely not ideal. keep eating...
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