Wild Sockeye Salmon baked in parchment
Ingredients
4 portions - Sealove Wild Sockeye Salmon
2 cup - Sliced mixed vegetables: Ex: Carrot, Radish, Potato, Celery, Fennel, Onions
1/2 cup - Sliced Cherry Tomatoes
12 pcs - Sliced Zucchini
4 Tbsp - Extra Virgin Olive Oil
Salt & Pepper to Taste (We like Kosher Salt & Togarashi Pepper)
1 - Lemon
3 Tbsp - Chopped Fresh Dill (or 1 tsp dry dill)
3/4 Stick - Salted Butter (soft)
4 pcs - Parchment Bakers Paper approximately 12” x 14”
Instructions
Mix soft butter with the zest from the whole lemon, chopped dill, a pinch of salt and pepper. Reserve this compound butter for later use.
Preheat oven at 425° Fahrenheit with shelf/rack placed in the middle setting. Lightly drizzle Sealove Wild Sockeye Salmon and vegetables with salt and pepper.
Place ½ of the vegetables on the parchment paper as per the demonstration. Place a piece of salmon on top and then spread generously ½ of the compound butter previously made on top of the salmon. Squeeze ½ of the lemon used for zesting on the salmon and vegetables. Fold to seal/encase all ingredients as per demonstration. Repeat with the second piece of salmon and vegetables.
Place on the baking sheet put in the oven on the middle shelf and bake for 15 min.
Remove from oven, using an egg lifter or spatula, place each parchment/papillote on a plate cutting open table side to release steam and aromas before eating right out of the parchment vessel.
Serves 4