Five-Spice Salmon with Leeks in Parchment

Randy Mayor
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.

Yield:

4 servings (serving size: 1 salmon fillet and 1/4 cup leeks)

Recipe from

Nutritional 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

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)

Preparation

Preheat oven to 425°.

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.

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.

Note:

Lisa Bell,

December 2005