It's a wrap: fish in foil

DINNER TONIGHT

July 13, 2005|By Mark Graham | Mark Graham,CHICAGO TRIBUNE

The en papillote method of cooking may sound fancy and intimidating, but it's as simple as wrapping in parchment paper and cooking. Instead of parchment paper, which can be tricky for first-time users, we're using foil for these salmon-and-veggie packets.

This dish is easily adaptable to the grill: Place the packets over indirect heat on a closed hot grill until the salmon is cooked through and the veggies are crisp-tender, about 15 to 20 minutes. The foil packets make for a fun presentation and are easy to clean up.

Beverage pairing

Try a crisp, well-chilled sauvignon blanc.

Tips

Make these packets before heading to a tailgate party or other outdoor potluck. They travel well in a cooler of ice.

Instead of salmon, feel free to substitute cod, trout, bass or monkfish fillets.

Pesto Salmon and Veggies en Papillote

Preparation time: 15 minutes; cooking time: about 20 minutes

Makes 6 servings

6 salmon fillets, about 6 ounces each

1 teaspoon salt

freshly ground pepper

1 lemon, cut into 6 slices

3 carrots, very thinly sliced

1 bunch green onions, thinly sliced

1 cup canned sliced black olives, drained

6 sprigs tarragon

2 tablespoons jarred pesto sauce

Heat oven to 425 degrees. Cut six 12-inch squares of aluminum foil; set aside. Season salmon with salt and pepper to taste; set aside.

Place 1 lemon slice on the bottom center of each sheet of aluminum foil. Divide carrots, green onions and olives equally among the sheets. Top each with 1 piece salmon, 1 sprig tarragon and 1 teaspoon of pesto.

Fold foil over salmon; seal sides and bottom by crimping foil edges together. Bake until salmon is cooked through and vegetables are crisp-tender, about 20 minutes. Transfer packets to serving plates; carefully cut open to serve.

Per serving: 360 calories; 19 grams fat; 3 grams saturated fat; 109 milligrams cholesterol; 7 grams carbohydrate; 40 grams protein; 699 milligrams sodium; 2 grams fiber

- Recipe and analysis from the Chicago Tribune, a Tribune Publishing newspaper

Menu

Olive spread on toast

Pesto salmon and veggies en papillote

Steamed rice

Peach ice cream

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