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Five-Spice Salmon with Leeks in Parchment

Randy Mayor
Yield 4 servings (serving size: 1 salmon fillet and 1/4 cup leeks)
Cooking this fish in a parchment pouch uses both the radiant heat of the oven and steam inside the packet to produce moist, succulent results. Toasting and grinding the spices takes a little extra time but pays off with vivid flavor. Total time: 45 minutes.

Ingredients

  • 1 1/4 teaspoons whole fennel seeds
  • 6 whole black peppercorns
  • 2 whole cloves
  • 1 whole star anise
  • 1 (1 1/2-inch) cinnamon stick
  • 4 (6-ounce) skinless salmon fillets
  • 1/2 teaspoon salt
  • 1 leek, halved lengthwise and thinly sliced (about 1 cup)

Nutrition Information

  • calories 295
  • caloriesfromfat 41 %
  • fat 13.5 g
  • satfat 3.1 g
  • monofat 5.8 g
  • polyfat 3.3 g
  • protein 36.8 g
  • carbohydrate 5 g
  • fiber 1.5 g
  • cholesterol 87 mg
  • iron 1.8 mg
  • sodium 382 mg
  • calcium 60 mg

How to Make It

  1. Preheat oven to 425°.

  2. Combine first 5 ingredients in a small skillet over medium heat; cook for 1 minute or until fragrant. Transfer toasted spices to a spice grinder or coffee grinder; grind until fine.

  3. Cut 4 (12-inch) squares of parchment paper. Place 1 fillet in center of each square. Sprinkle evenly with salt and spice mixture; top fillets evenly with leeks. Fold paper; seal edges with narrow folds. Place packets on a baking sheet. Bake at 425° for 20 minutes or until puffy and lightly browned. Place on plates; cut open. Serve immediately.