Sometimes you just have to eat something healthy and my go to recipe at least once per week is salmon of some sort. This is very much to my husbands despair. He is not a salmon eater. I have pleaded my case repeatedly, every time this fish ends up on our dinner table.
"It's good for you!"
"Is high in Omega 3's!"
What does it matter? I seem to be reciting the benefits as he seems to be feeding the cat what scraps he can. How could he not like salmon? I don't buy farm raised, only buy fresh and prepare it the day I bring it home.
Needless to say, I am constantly trying new salmon recipes in the hopes that he will one day appreciate this mighty fish. I may have found that magic recipe right here.
I remember tearing out this recipe from Martha Stewart Living and catalogued it away in the hopes of preparing it one day. Well, that day finally came and I was more than excited to finally use the technique of en papillote. Basically just steaming the fish inside parchment paper pockets. The technique is a lot of fun because it is almost an entire meal wrapped all up in that paper. Just put a pocket on a plate and voila! Dinner!
This recipe comprises everything from the protein to radishes, countless spices and seasonings and asparagus. What a great recipe to highlight two of early summer's best ingredients. Radishes and asparagus. Enjoy!
20 asparagus spears, trimmed to 6-inches and halved lengthwise
4 large radishes, very thinly sliced
4 boneless, skinless wild salmon fillets (5 oz. each)
Kosher salt and freshly ground pepper
1 small onion, thinly sliced
1/4 cup plus 1 tablespoon thinly sliced lemon zest strips; plus 1 tablespoon plus 1 teaspoon fresh lemon juice
3 fresh thyme sprigs
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1. Preheat oven to 400 degrees. Cut out four 12x17 inch pieces of parchment paper; fold each in half crosswise to form a crease; then open.
2. Divide asparagus and radishes evenly among 4 parchment pieces, arranging mixture on 1 side of each crease. Lay 1 salmon fillet on each top of pile. Season with salt and pepper.
3. Toss together the onion, zest and juice, thyme 2 teaspoons oil and 1/2 teaspoon salt; divide among salmon, spooning over tops. Fold parchment over ingredients; make overlapping pleats to seal.
4. Bake on 2 baking sheets (2 packets per sheet) for 11-12 minutes for medium-rare or 13 minutes for medium. Unwrap ; drizzle fillets with remaining 2 teaspoons of oil.