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.

Yield: 4 servings (serving size: 1 salmon fillet and 1/4 cup leeks)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • 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

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

  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.
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