These parchment bags are new for me and what a great way to cook fish. While browsing through Everyday Italian by Giada de Laurentiis I noticed a salmon recipe marked as “very good.” (usually I don’t write in my cookbooks). As it turns out I never posted it so I made it again and here it is. This cookbook was published in 2005 and when Gene gave his approval it had to be good. I probably have a number of recipes we enjoyed but never got into my blog – pre-blogging in 2011.
This is a very healthy recipe and sure to be enjoyed! The salmon is steamed evenly and provides a moist texture perfect for many toppings. Served with my Savory Green Beans (from my early blogging days) which I updated and added new pictures.
Salmon Baked in Parchment Bag
Recipe from Giada de Laurentiis, Adapted by Judi Graber
- 4 (5 oz.) salmon fillets
- 3 tomatoes, chopped or (14 oz.) can of petite, diced tomatoes
- 2 shallots, minced
- 2 tbsp. plus 2 tsp. EVOO
- 2 tbsp. fresh lemon juice
- 1-1/2 tsp. fresh oregano, minced or 3/4 tsp. dried
- 1-1/2 tsp. fresh thyme leaves or 3/4 tsp. dried
- 1 tsp. Kosher salt
- 3/4 tsp. freshly ground black pepper
Preheat the oven to 400 degrees. In a medium bowl, combine the tomatoes, shallots, 2 tbsp. of oil, lemon juice, oregano, thyme, 1/2 tsp. salt and 1/4 tsp. pepper. Use a combination of ingredients that works for you and the quantity of salmon.
Dry each fillet and coat lightly with EVOO. Sprinkle with the remaining salt and pepper. Place into parchment bag(s) and spoon the tomato mixture over the salmon. Giada uses aluminum foil going against Italian procedures. Says it is easier to crimp (this is true). Roll up the open end a couple of times and crimp the edge to completely seal the packets; place on a heavy baking sheet. You can prepare the salmon up to 6 hours ahead, just keep refrigerated until ready to bake. I made the tomato mixure a couple hours ahead of time and left at room temperature.
Bake until the salmon is cooked through, about 25 minutes.
Recipe by cookingwithauntjuju.com
Definitely my kind of dish! It looks so flavorful and so healthy. I usually make my own parchment “bags” for such preparation, but I like the idea of these ready made ones. I’ll look for them. 🙂
It will become a favorite as I have many salmon recipes and most are loaded with calories, sugar or salt. The bags are convenient and mess free; 8″x3.25×12.75-inches. I also use foil and I do have the sheets when I need a special size 🙂
Gorgeous recipe to be tried – yes, I also use foil . . . do try to avoid plastic . . . shall look out for your bags here . . .
Thanks Eha! I have 3 choices to choose from depending on what I’m cooking. The bags are not only good to use with fish but chicken or vegetables 🙂
I always forget to use parchment paper. I don’t know why! It’s so good for fish, especially. Great recipe – I actually have that cookbook but haven’t looked at it for years.
Parchment paper does work beautifully with fish. I have a big supply now, so I am ready to use it more often. Now and then I need to downsize my cookbook collection. I use to have 3, maybe 4 of Giada’s cookbooks. This is her best by far and I donated the rest 🙂 This is a healthy recipe for salmon with low-cal topping.
I love salmon and we have it fairly often. And I do usually bake it in the oven, wrapped in some foil and baking paper. This sounds great Judi.
sherry