Rating: 4.5 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Lisa Bell
Recipe by Cooking Light December 2005

Gallery

Credit: Randy Mayor

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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.

Nutrition Facts

295 calories; calories from fat 41%; fat 13.5g; saturated fat 3.1g; mono fat 5.8g; poly fat 3.3g; protein 36.8g; carbohydrates 5g; fiber 1.5g; cholesterol 87mg; iron 1.8mg; sodium 382mg; calcium 60mg.
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