Asparagus & Orange Salmon Pouches

5m
Prep Time
15-25m
Cook Time
20m
Ready In


"This is such an easy dish to prepare and so delicious - it is also very healthy. Serve over jasmine rice for a quick and easy dinner. You can use either foil or parchment paper for the pouch. Obviously if you use foil, this can be cooked in the oven or on the grill, which is what I prefer. Don't skip the fresh tarragon, it really does make a difference. This recipe makes 4 individual pouches."

Original is 4 servings

Nutritional

  • Serving Size: 1 (654.6 g)
  • Calories 619.2
  • Total Fat - 29 g
  • Saturated Fat - 9.9 g
  • Cholesterol - 662.4 mg
  • Sodium - 1132.2 mg
  • Total Carbohydrate - 11.6 g
  • Dietary Fiber - 5.5 g
  • Sugars - 4.8 g
  • Protein - 76.2 g
  • Calcium - 168.2 mg
  • Iron - 9.1 mg
  • Vitamin C - 20.9 mg
  • Thiamin - 0.7 mg

Step by Step Method

Step 1

Foil or Parchment Paper ... Cut 4 pieces of foil or parchment paper approximately 16x16". As mentioned, I usually use foil and cook on the grill (use 2 pieces or heavy duty foil); but, both foil or parchment work well in the oven.

Step 2

Fish ... Make sure you let the fish come to room temp - or take the chill off. You don't want to cook with COLD seafood.

Step 3

Pouch ... Lay your foil or parchment out on a flat surface and spray or drizzle a little olive oil (or nonstick spray) in the center. Then place your fish (skin side down if it has skin on it) in the center. Add the asparagus, shallots, and a few orange segments (4-5) around the fish. Drizzle the orange juice over the fish and vegetables; season with salt and pepper, 1/2 tablespoon butter, and finish with a few tarragon leaves (they are very fine), so there is no reason to chop those.

Step 4

Asparagus Note: You don't want the really thick asparagus spears, they just will not cook in time; however, the pencil thin cooks almost too quick. So, look for an average size spear. You can always peel the thicker ends of the spears if necessary.

Step 5

Wrap up the pouch like a present. You are not going to flip these over, so you don't have to worry about leaking. But, just make sure that the pouch is tightly sealed - it is the steam inside the pouch that cooks the fish. If using parchment paper, lay them on a sheet pan if cooking in the oven. But, if using foil - whether the oven or grill - it is NOT necessary to place them on a sheet pan.

Step 6

Bake or Grill ... Oven: 400 degrees on the middle shelf. 1) Using parchment, they will be cooked on a sheet pan 15-25 min; the parchment paper will actually 'PUFF' up letting you know when the fish is done; 2) If using foil in the oven, they will NOT be on a sheet pan and take a few minutes less; also, they will not puff up as much as the parchment paper. Grill: 1) Medium heat for about 15 to 20 minutes. I also try to set to the pouches toward the back or front of the grate, so they are not directly over the flame. Cooking times obviously vary depending on the thickness of the fish. This is based on 1" thick.

Step 7

Serve and ENJOY! ... I serve this with jasmine rice and a salad; but, a baked potato would also be delicious. It is a healthy, but delicious method for cooking fish. I know many ask ... why the Grill - you don't get any smoke or charcoal flavor? It is not so much the flavor, but the convenience. Especially during the summer - it doesn't heat up the house. And you could cook your potato on the grill along with some fresh fruit for dessert.

Tips


No special items needed.

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