It's okay, but the spices take away from the salmon flavor.
Five-Spice Salmon with Leeks in Parchment
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.
More From Cooking Light
- Calories: 295
- Calories from fat: 41%
- Fat: 13.5g
- Saturated fat: 3.1g
- Monounsaturated fat: 5.8g
- Polyunsaturated fat: 3.3g
- Protein: 36.8g
- Carbohydrate: 5g
- Fiber: 1.5g
- Cholesterol: 87mg
- Iron: 1.8mg
- Sodium: 382mg
- Calcium: 60mg
- 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)
- 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.
Only you will be able to view, print, and edit this note.Add Note
Five-Spice Salmon with Leeks in Parchment Recipe at a Glance
More Recipes Like This