Parchment Salmon Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: I tablespoon butter
1 tablespoon olive oil
1/16 tsp. ( pinch) crushed saffron or less or 1/8 tsp turmeric
1/2 teaspoon curry powder
One pound piece salmon fillet, about 1 inch at its thickest point or 2 half pound pieces
1 tablespoon lime juice
I teaspoons minced ginger
1 whole scallion, cut into 1/4 - inch half rounds
1 Tbsp.Pernod
1 teaspoon salt
Freshly ground black pepper (8 turns of the mill)
SPECIAL EQUIPMENT
Cooking parchment paper
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Directions: |
Directions:Preheat the oven to 375 0 .
In a saucepan, melt the butter and olive oil over low heat until it foams. Aadd the ginger and warm over low heat for one minute. Add the saffron, turmeric and the curry powder. Allow this mixture to steep uncovered for 15 minutes or longer.
Place the salmon on cooking parchment paper, leaving 6 inches of extra paper at both ends. Pour the seasoned butter over the salmon. Add the lime juice. Sprinkle the scallions on top. Dribble the Pernod over the fish. Add salt and pepper. Wrap the fish as demonstrated.
Place the salmon in a heat-proof shallow dish and roast it in the oven for 12 to 15 minutes. Garnish with scallion brushes. Serve immediately. |
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Number Of
Servings: |
Number Of
Servings:4 |
Personal
Notes: |
Personal
Notes: Recipe from Karen Lee cooking class
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