Mediterranean Salmon En Papillote (In A Paper Package)
Serves: 4
Kirstin Bosco
1 January 1970
Based on User reviews:
50
Spice
54
Sweetness
52
Sourness
41
mins
Prep time (avg)
4
Difficulty
Ingredients:
1 cup
Chicken Broth3 cup
Couscous (uncooked)2 tbsps
Red Onion (minced)2 tbsps
Parsley (chopped fresh)1 tbsp
Lemon Juice (fresh)2 tsps
Oregano (chopped fresh)1 tsp
Garlic (minced)Directions:
1
Preheat oven to 425 degrees F
2
Bring 1 cup chicken broth to a boil in a medium saucepan; gradually stir in couscous
3
Remove from heat; cover and let stand 5 minutes
4
Fluff with a fork
5
Place couscous, tomatoes, and the next 6 ingredients in a large bowl
6
Add 1 tablespoon oil, and season to taste with kosher salt and cracked black pepper; toss to combine
7
Set aside
8
Cut 4 (15 x 24-inch) pieces of parchment paper
9
Fold in half crosswise
10
Draw a large heart half on each piece, with the fold of the paper being the center of the heart
11
Cut, following the heart shape, and open
12
Sprinkle both sides of fillets with 1 TBS of Greek seasoning each
13
Place 1 fillet near the fold of each piece of parchment
14
Top each fillet with 1/4 cup onion slices and 3 lemon slices; drizzle 1 teaspoon oil over each serving
15
Starting at the top of the heart, fold edges of parchment, sealing edges with narrow folds
16
Twist the end tip to secure tightly
17
Place packets on a baking sheet
18
Bake at 425degrees for 12 minutes
19
Place on plates; cut open
20
Serve immediately with couscous