As some of you know, my current job has changed from caring for a 17 month-old to adult com- ompanionship care. I have truly been enjoying the job.
About a month ago I helped prepare a lovely salmon lucheon. It was a regualr fall-ish feast including salmon en papillote, french bread, ceaser salad, and fruit. Did I mention that there was gingerbread with sauteed apples in a sweet sauce? I think I am forgeting something....oh yeah, there was Cool Whip too!
Salmon en paplillot (en pap- e`- yote) by the way, is a f French word for cooking salomon in a parchment paper envelope. (Truth be known you can cook anything en papillote). The whole power behind of the parchment paper package is steam. Once you put a dalop of butter in the package, steam is garenteed. Here is the recipe. If it looks too camplicated for you, at least try the marinade! Mm...mm...good!
Salmon Special (or en papillote style)
Ingredients:
1/4 cup soy sauce
1/4 cup sherry
1 teaspoons minced garlic
1 teaspoons fresh ginger root, grated
¼ cup butter, softened
1 Tablespoons minced shallot (about 1 medium)
1 teaspoons fresh chopped parsley
4 4-ounce Alaska salmon steaks or fillets (4 to 6 ounces each)
Pparchment paper (for en papillote stylel-
1. Combine soy sauce, sherry, garlic and ginger in flat dish or gallon size zip-lock plastic bag. Place salmon in marinade; turn several times to coat. Cover, if needed, and refrigerate for 1 hour, turning salmon over after 30 minutes.
2. Cream butter with shallot and parsley; cover and set aside. Grill salmon on oiled hot grill, turning once during cooking, about 6 to 12 minutes per inch of thickness. Do not overcook. Serve each salmon portion with dollop of seasoned butter.
Note: If cooking en papillote style: Follow instructions through 1. Then cream butter with shallot and parsley. Place fillets in the parchment paper heart and smear the butter spread onto top of salmon. Roll the edges of the parchment together (think fluted edges of a pie crust) and set of a baking sheet. Bake ate 375 F for 12-15 min.
Servings: 4
Ingredients:
1/4 cup soy sauce
1/4 cup sherry
1 teaspoons minced garlic
1 teaspoons fresh ginger root, grated
¼ cup butter, softened
1 Tablespoons minced shallot (about 1 medium)
1 teaspoons fresh chopped parsley
4 4-ounce Alaska salmon steaks or fillets (4 to 6 ounces each)
Pparchment paper (for en papillote stylel-
1. Combine soy sauce, sherry, garlic and ginger in flat dish or gallon size zip-lock plastic bag. Place salmon in marinade; turn several times to coat. Cover, if needed, and refrigerate for 1 hour, turning salmon over after 30 minutes.
2. Cream butter with shallot and parsley; cover and set aside. Grill salmon on oiled hot grill, turning once during cooking, about 6 to 12 minutes per inch of thickness. Do not overcook. Serve each salmon portion with dollop of seasoned butter.
Note: If cooking en papillote style: Follow instructions through 1. Then cream butter with shallot and parsley. Place fillets in the parchment paper heart and smear the butter spread onto top of salmon. Roll the edges of the parchment together (think fluted edges of a pie crust) and set of a baking sheet. Bake ate 375 F for 12-15 min.
Servings: 4
