Lately I haven’t had much time to come up with too many original recipes, plus I have been finding so many recipes I want to try in magazines and on Pinterest. So I was thinking, I’d start a new sort of post here – Recipe Reviews. I will post the recipe, a brief review of it, plus pictures of my adventures making it. Then, like today, I’ll try to post suggestions or alterations that are possible from the recipe.
I have been meaning to write a post about easy ways to prepare fish for a while now, so the recipe for today just happened to be good timing. The original recipe is from Everyday Food magazine one of my personal favorites. I always find the recipes in that magazine simple to prepare, yet flavorful and satisfying. This recipe was no exception – with only 5 real ingredients – yet it was wonderfully flavorful (and super healthy!). And, cooking fish in parchment paper or foil is one of my favorite techniques. It steams the fish (and anything else you include in the foil or parchment packet, like vegetables), so it can be a really healthy way to prepare a meal relatively quickly. I’ve shown below that I used parchment paper and foil and both worked equally as well. I actually slightly prefer foil because 1) it’s easier to open and reclose to check if the fish is done and 2) it’s cheaper (ha – I really am frugal).
Here is the recipe, along with some additional instructions and pictures. Below the recipe I’ve listed a few more ideas for different variations on this recipe (there must be an infinite number of combinations of fish and vegetables – so have fun with it!).
Ginger Orange Salmon in Parchment adapted slightly from Everyday Food Magazine (April 2012)
Yield: 2 servings; Time: 20 active + 20 inactive
- 6 ounces baby spinach
- 1 tablespoon orange zest
- 2 medium oranges, peeled and cut into rounds*
- 2 salmon fillets
- 1″ piece fresh ginger, peeled and cut into thin match sticks
- 1 shallot, thinly sliced
- Salt and pepper
- 1 tablespoon extra virgin olive oil
Preheat the oven to 400 degrees. On two 16″ long piece of foil or parchment paper, place the spinach, followed by the salmon, orange zest, slices, ginger and shallots. Season all with salt and pepper and drizzle with olive oil.
Form packets: fold the long ends of the foil/parchment together and make a seem, then tuck the ends underneath to secure (technique is not as crucial as making sure they are tightly closed so the steam stays contained in the packet).
Place packets on a rimmed baking sheet and bake 15-20 minutes.
Parchment or foil – either one works!
When nearing the end of cooking time, open the packets and check to see if the salmon is cooked through, resealing and returning to the oven for a minute or two if it needs more time. Serve immediately.
*How to peel and segment or slice oranges:
Slice off both ends of the fruit.
Then, using a sharp knife, progressively cut thin strips of skin off, taking care to remove as little of the fruit as possible:
Then, you can either slice it into rounds, or individually cut each section out from the pith.
Variations to Try:
Whether you use parchment paper or aluminum foil, the possibilities are endless for this basic recipe. You can get by with using very little fat, but the more butter or oil you use, the more delicious the results ;-). I especially like using compound butters (softened butter mixed with any variety of herbs, garlic and seasoning you want). Make sure to include enough citrus slices or vegetables to provide moisture to help the fish steam, to ensure a moist result.
The type of fish you use can also be changed easily too. Depending on the thickness and how delicate the fish is, I would recommend trying out oven temperatures between 375 and 400 degrees, with cook times between 12 and 20 minutes. This will also depend on how much other “stuff” you include in the packets.
- Salmon with lemon/dill butter plus julienned yellow squash and finely diced tomatoes
- Tilapia (or sole or flounder or halibut) with lemon slices, lemon juice, butter, garlic and asparagus
- Salmon with thinly sliced fennel or leeks, plus a little white wine, herbs and butter
- Halibut (or other white fish) with sliced baby bok choy and carrots, with ginger, garlic, soy sauce and sesame oil