Paper Wrapped Anniversary Salmon

Total Time:
55 min
35 min
20 min

4 servings

  • 4 heart-shaped pieces parchment paper
  • Nonstick spray
  • 4 (6-ounce) fillets fresh salmon
  • Salt and pepper
  • 1/4 cup 1 1/2-inch long julienne strips zucchini
  • 1/4 cup 1 1/2-inch long julienne strips yellow squash
  • 1/4 cup 1 1/2-inch long julienne strips leeks
  • 1/2 cup 1 1/2-inch long julienne strips mushrooms
  • 1/3 cup low-sodium soy sauce
  • 1/2 cup black beans, cooked
  • Herb butter, recipe follows
  • 1 cup good white wine, or fresh lemon juice, or apple juice
  • 3 tablespoons grated fresh gingerroot
  • Preheat the oven to 350 degrees F.

  • Spray the bottom of the parchment paper with nonstick spray. Season the salmon with salt and pepper and place on the right side of the paper.

  • Combine the julienne vegetables and toss together. Season with salt, pepper, and 2 tablespoons soy sauce. Place an even amount of black beans and julienne vegetables on top of each fillet. Top with 2 slices of the chilled butter. Drizzle some white wine and soy sauce over and around fish. Sprinkle with ginger.

  • Starting with the "point" of the paper heart, roll and crimp the edges until the fillets are totally encased and sealed in the "half-heart" shape. Place packages on a cookie sheet.

  • Place pan in the center of the oven without a rack above it. Bake for 15 to 20 minutes, until the parchment has puffed and is light brown. Remove from oven and transfer to oval platters for serving.

  • Herb Butter:

  • 1 teaspoon salt

  • 1 teaspoon white pepper

  • 4 ounces unsalted butter, softened

  • 1 teaspoon minced garlic

  • 1 teaspoon minced scallions

  • 1 tablespoon chopped fresh cilantro leaves

  • In a glass bowl, combine all ingredients for the butter. Mix well. Place butter on a piece of plastic wrap and roll the plastic to form into a 1/2-inch thick cylinder. Refrigerate the butter to set up, about 15 to 20 minutes.

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