"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Steamed Salmon Recipe

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This recipe for Steamed Salmon, by , is from Susie and Beth's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beth Zimmerman
Added: Monday, May 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Salmon or Halibut fillets
rosemary
oregano
parchment paper
olive oil
basil
salt and pepper

Directions:
Directions:
Preheat oven to 450. Cut parchment paper into 24x12 sheets (one per fillet). Place one fillet at one end of a sheet of parchment paper, leaving about 2 inches of paper at the bottom. Season the fillet generously with all spices. Drizzle on 1 tablespoon of olive oil. To close parchment paper, moisten the edges with water, fold over the free half of the paper over the fish, closing it like a book; Make a narrow fold all the way around the edges of the paper, crimping the edges together as you go, creating a loose fitting envelope packet around the fillet. Assemble each packet similarly. Place the packets on a backing sheet and back 10 minutes or until the parchment paper is puffed and brown. Place a packet on each dinner plate.

Personal Notes:
Personal Notes:
This recipe came from Mike Baumstark at Farmers Insurance.

 

 

 

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