Raise your hand if you LOVE salmon! This orange fish is not only high in protein, vitamin D and omega-3 fatty acids, it’s DELICIOUS, and rightfully one of the most popular seafood dishes. Only one problem— cooking it just right can be a little tricky. If you’ve ever tried time after time to cook it perfectly, only to have your salmon end up over-or-under-done, you know what we mean— and you’re also going to adore this recipe and technique we’re sharing today. Not only are we serving up our salmon with a to-die-for orange-ginger glaze, we’re making it with a can’t-fail technique. The secret weapon? Parchment paper. Just watch.
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Prep Time: 5 minutes
Total Time: 25 minutes
- 2 – 6-ounce salmon fillets
- ⅔ pound asparagus, woody ends removed
- 2 medium red potatoes, cut into ⅛-inch slices
- 1 medium blood orange, cut into ¼-inch slices
- ¼ cup orange juice
- 2 tablespoons olive oil
- 2 teaspoons fresh ginger, minced
- 1 tablespoon Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Salt and pepper, to taste
- Preheat the oven to 400 degrees Fahrenheit (205 degrees Celsius).
- Fold a 14-inch-by-12-inch piece of parchment paper in half. Starting at the fold, cut the parchment paper into the shape of a heart.
- In a small bowl, combine the orange juice, ginger, Dijon, salt and pepper. Whisk in the olive oil. Set aside.
- Arrange the potato slices in the middle of one side of the parchment-paper heart. Season with the salt and pepper.
- Layer half the asparagus on top of the potatoes. Season with salt, pepper, and 2 tablespoons of the ginger-orange dressing.
- Place one piece of salmon on top of the asparagus. Season with salt, pepper and another 2 tablespoons ginger-orange dressing.
- Place 2 slices of the blood orange, overlapping, on top of the salmon. Drizzle 1 more tablespoon of dressing over the top.
- Working from the top of the parchment-paper heart, make small, tight, overlapping folds along the open edge to close the packet. Twist the tail end over and under to seal the layered salmon.
- Repeat steps 4 through 8 with the remaining ingredients, creating more sealed packets.
- Place the folded pouches on a sheet pan and bake for 16 to 18 minutes, until the pouches have puffed.
- Transfer packets to plates and serve immediately.
What a fun and delicious way to enjoy salmon! Have you ever seen anything like this dish before? What other ways do you like to enjoy salmon and other fish?