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Lifestyle

January 3, 2014

It's all in the bag: Cooking salmon en papillote

(Continued)

When I’m ready to test whether the fish is done, I stick a very sharp thin knife right through the parchment and down through the fish. No or little resistance? The fish is done. Significant resistance? Bake it for a few more minutes. And by the way, this test works well regardless of how you cook the fish.

Kitchen parchment — or even pre-made parchment paper bags — is widely available in the foil and plastic wrap aisle. And by the way, it’s also great for lining baking sheets when making cookies.

This recipe includes instructions on how to fold the paper to make a bag yourself, but if you can find the pre-made ones, grab them. I experimented with a pre-made bag while testing this recipe and discovered that it worked perfectly well. You just layer all the ingredients in the bag, fold the bottom under to seal the package and bake away.

The beauty of this dish, besides its deliciousness, is that it requires very little preparation and cooks in no time at all. I invite you to take this concept and run with it, making new recipes based on whichever fish and vegetables are in season. And by the way, much as I love wild salmon, it isn’t always in season. So check for sustainably raised farmed salmon, fresh or frozen.

SALMON BAKED IN A BAG WITH CITRUS, OLIVES AND CHILIES

Start to finish: 35 minutes

Servings: 4

1 small orange

1 lemon

Four skinless, 6-ounce, center-cut salmon fillet pieces

1/4 cup chopped fresh rosemary

Kosher salt

2 tablespoons extra-virgin olive oil

1/3 cup pitted and chopped olives, preferably oil-cured

1/2 serrano chili, thinly sliced crosswise

Heat the oven to 400 degrees.

Cut the orange and lemon in half crosswise. Thinly slice half of the orange and half of the lemon into thin slices. Juice the remaining halves of both fruits.

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