This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"The only thing I like more than talking about food is eating." -John Walters
If you don't have or don't want to spend the money on parchment paper, foil works well. Generally you need to cut the cooking time by about 10% since the foil holds the steam better.
The best part about cooking in parchment (or foil) is that it is not chaotic. Simple but structured and controlled: add some starch, protein, veggies, and a bit of liquid to a pouch, put it in the oven and 20 minutes later you have kitchen magic.
This recipe is a bit more complex because of the extra time it takes to cook the potatoes and onions, but it is really worth it. The flavors are subtle, but the combination of the unctuous salmon and sharp capers together with the buttery potatoes and roasted onions is just lovely.
Servings: 2 | Serving size: 4 ounces fish with potatoes
Cooking time: 60 minutes
This recipe can easily be multiplied but does not make very good leftovers.
|1 tsp.||olive oil|
|6 large||cipollini onions (peeled and sliced in half vertically)|
|12 ounces||yukon gold potatoes (sliced into 1/4 slices)|
|2 – 4 ounce||salmon filets|
|4 tsp.||pine nuts|
|to taste||fresh ground black pepper|
|2 tsp.||unsalted butter (cut into 6 pieces)|
Place a medium sized skillet in the oven and preheat to 325°F.
When the oven is hot, add the olive oil and the onions. Roast for 20 minutes. Shake the pan occasionally.
Remove and set aside to cool.
While the onions are cooking, place the water in a medium sauce pan over high heat.
When the water begins to boil, add the potatoes. Cook for 10 minutes. Stir occasionally.
Remove the potatoes to a paper towel to cool and dry.
When the potatoes and onions are cool enough to handle, cut two sheets of parchment paper (or foil) about 24 inches long.
Fold the parchment (or foil) so that it is almost a square (12 inches x 12 inches). Starting at one end of the folded edge cut a half of a heart shape in such a way that when the parchment is opened it is in the shape of a heart.
Place the potatoes on one half of the heart. Stack them so they fan out horizontally, overlapping each other by about 1/4 inch.
Sprinkle 1/16 teaspoon of salt over the potatoes.
Place the salmon filet on top of the potatoes.
Top with the capers (and some of the caper juice), pine nuts, cippolini onions, and the butter.
Sprinkle the remaining 1/8 teaspoon salt evenly over the two salmon filets and add fresh ground black pepper to taste.
Close the parchment by rolling the edge inward, starting at the point of the heart and working around to the base of the heart. The pouch with the fish inside will be in the shape of a large half circle.
Place the pouches on a cookie sheet and then into the oven and cook for 15 minutes.
Serving size: 4 ounces fish with potatoes
|Calories 475||Calories from Fat 225|
|% Daily Value|
|Total Fat 25g|
|Saturated Fat 7g||35%|
|Monounsaturated Fat 7g|
|Trans Fat 0g|
|Total Carbohydrates 36g||12%|
|Dietary Fiber 5g||20%|
|Vitamin A 4%||Vitamin C 40%|
|Calcium 4%||Iron 10%|
|Vitamin K 7mcg||Potassium 1312mg|