Leek and Parsley Salmon
Author: Kristen Barkley
Recipe type: Main Dish
Baking salmon in parchment paper with leeks and parsley creates a delectable texture and fusion of flavor thats hard to beat!
- 4 6 oz salmon fillets
- 1 bunch leeks, chopped and well washed
- ¼ c dry white wine
- 1 c extra virgin olive oil
- 1 bunch Italian parsley, chopped
- 2 T pasture butter, melted
- Sea salt and ground black pepper to taste
- Preheat oven to 350F.
- Fold a large piece of parchment paper in half and cut a heart shape that is 3 inches bigger in height and width than the fish fillet.
- Place the salmon near the fold, and put the chopped leeks on either side of it.
- Drizzle ¼ of the wine and olive oil over the fillet.
- Season with salt, pepper, and parsley.
- Brush edges of parchment paper with melted butter.
- Fold paper to enclose the fish and make small overlapping folds to seal the edges, starting at the curve of the heart. Be sure each fold overlaps the one before it so that there are no gaps.
- Brush the outside of the package with melted butter.
- Repeat with rest of the fillets.
- Put packages on a baking sheet, and bake until paper is puffed and brown, about 10-15 minutes.
Adapted from a recipe on www.marthastewart.com