Salmon and Vegetable Packets
4 Carrots, cut into matchstick strips
1 red bell pepper, seeded and cut into very thin strips
1 leek (white and green parts only) cleaned and thinly sliced
2 (5 oz.) Yukon Gold Potatoes, peeled and cut into match stick strips
4 (1/4 lb) skinless salmon fillets
1/2 Cup reduced-sodium vegetable broth, heated
4 Tablespoons dry white wine
4 teasponns olive oil
2 Tablespoons chopped fresh basil
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 lemon slices
1. Preheat oven to 425 degrees F.
2. Combine the carrots, bell pepper, leek, and potatoes in a streamer basket, place in a saucepan filled with 1 inch of boiling water. Cover tightly and steam until the vegetables are crisp and tender, about 2 minutes. Remove the steamer basket from the saucepan.
3. Tear off 4 (16 inch) squares of foil. Place 1/8th of vegetable mixture in the center of each foil square. Top each mound of vegetables with a salmon fillet, then cover with the remaining vegetable mixture. Spoon 2 Tablespoons of the hot broth over each portion; drizzle with 1 Tablespoon of the wine and 1 teaspoon of the oil. Sprinkle each with the basil, ginger, salt, and pepper; top with a lemon slice.
4. To close the packets, bring the 2 opposite long sides of the foil up to meet in the center; fold the edges over twice to make a tight seal. Double fold the open sides to seal the packets. Place the packets on a baking sheet and bake just until the salmon is opaque in the center. About 15 minutes. To serve, carefully open the packets, avoiding the steam that is released; slide the fish and vegetables onto plates. Serve drizzled with any juices.
I did not use leeks and I don't have a steamer basket. I just steamed the veggies in a sauce pan with an inch of water, covered. Helpful hint: I lay out everything, ready, so that it makes it a lot easier and faster to put together.
Everyone have a GREAT weekend!
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