Recipes
Return to previous pageSalmon in Parchment with Herbs and Rice
(2 ratings)
You can make these salmon packets several hours ahead and refrigerate them on a baking sheet. When ready to cook, just slide them into the oven.
- Preparation Time: 15 minutes
- Cooking Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4
Ingredients
- 3/4 cup Arborio or other short-grain rice
- 1 1/2 cups reduced-sodium chicken broth
- 1 1/2 teaspoons kosher salt or sea salt, divided
- 3/4 teaspoon ground black pepper, divided
- 1 cup frozen baby peas
- 1 1/4 pounds salmon fillet, preferably wild, cut into 4-5 ounce pieces
- 1/2 cup thinly sliced shallots
- 2 tablespoons chopped Italian parsley
- 2 tablespoons fresh lemon juice
- 4 teaspoons chopped fresh thyme
- 4 teaspoons chopped fresh rosemary
- 4 teaspoons finely grated lemon zest
Instructions
- Preheat the oven to 450°F. In a medium saucepan over high heat, combine the rice, broth, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Bring to a boil, lower the heat to a simmer and cook covered 14 minutes or until the rice is cooked and the broth absorbed. Stir in the peas and let stand off the heat covered 5 minutes.
- Cut baking parchment or foil into four 12 by 15-inch pieces and lay them open on a work surface. Place a piece of fish in the middle of each piece of parchment and sprinkle with the remaining 1 teaspoon salt and 1/2 teaspoon pepper, dividing between the 4 fillets. Sprinkle each fillet with 2 tablespoons shallots, 1/2 tablespoon parsley and lemon juice each and 1 teaspoon each of thyme, rosemary and lemon zest.
- Bring the ends of the parchment over the top of the fish and fold it together, sealing the top. Then, twist each open end together like a candy wrapper. Transfer to a baking sheet and repeat with the remaining packets. Bake 10 minutes, or until salmon is no longer translucent in the center. Serve salmon in the parchment alongside rice.
