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Before you jump to Parchment Baked Salmon recipe, you may want to read this short interesting healthy tips about Choosing Healthy Fast Food.
Almost every “get healthy” and “weight loss” article you go through will tell you to skip the drive through and make all of your meals yourself. This is really good guidance. From time to time, though, you absolutely do not need to make a full meal for your family or even just for yourself. Once in a while you just want to pay a visit to the drive through while you are on your way home and complete the day. There is simply no reason you shouldn’t be able to do this once in a while and be free of the guilt usually associated with “diet slips”. This is because many of the famous fast food restaurants out there are trying to “healthy up” their choices. Here is how you can eat healthy and balanced when you visit the drive through.
Select water, juice or perhaps milk as a drink. When you consume a huge soft drink you are introducing a whole bunch of empty calories to your day. One serving of soda is eight oz.. That portion may contain numerous spoonfuls of sugar in addition to at least a hundred calories. A fast food soft drink is almost always at the very least twenty ounces. It is usually no less than 30 ounces. Choosing a soft drink as your drink increases your calorie absorption by thousands and adds way too much sugar to your diet. Water, fruit juice as well as milk, however, are much better choices.
Standard logic tells us that one positive way to get healthy and lose weight is to drop the drive through and to remove fast food restaurants from your thoughts. While this is usually a good suggestion all you need to do is make a couple of good choices and going to the drive through isn’t anything to worry about–when you do it in moderation. Every now and then, letting someone else cook dinner is just what you require. There isn’t any reason to feel terrible about going to the drive through when you make healthy and balanced decisions!
We hope you got benefit from reading it, now let’s go back to parchment baked salmon recipe. You can cook parchment baked salmon using 24 ingredients and 14 steps. Here is how you do it.
The ingredients needed to make Parchment Baked Salmon:
- Use For the Salmon
- Get 4 Individual Portions of Salmon
- Take 4 Medium Cloves of Garlic
- Get 4 small cubes of butter approx 1cm x 1cm
- Prepare 4 Round Thin Slices of Fresh Lemon
- Get 1 Tsp Oregano
- Get 1 Tsp Salt
- Use 1 Tsp Pepper
- Get Parchment Paper
- Get For the Orange Infused Rice
- You need 1 Cup Uncooked Basmati Rice
- Provide 1/2 Tbsp Orange Infused Olive Oil* (See note later in recipe)
- Use 1 Tsp Pomegranate Vinegar
- Use 1 Tsp Marjoram
- Take 1/2 Tsp Garlic Powder
- Get Salt
- You need Pepper
- Prepare For the Brussel Sprouts
- Provide 4 Portions Purple Brussel Sprouts
- Provide 2 Tbsp Olive Oil
- Prepare 1 Tsp Lemon Juice
- Use 1/2 Tsp Dried Red Chili Flakes (Optional)
- Use Salt
- Take Pepper
Instructions to make Parchment Baked Salmon:
- Preheat the oven to 375 degrees Fahrenheit.
- Prepare 4 squares of parchment paper. These should be large enough to completely wrap your pieces of salmon.
- Season the salmon with salt, pepper, and oregano (About 1/4 Tsp of each per portion). Place the seasoned salmon on the parchment paper one filet per piece of paper.
- Place one cube of butter onto each filet of salmon as directly in the middle of the filet as you can and then place a lemon slice on top of the butter.
- Peel the cloves of garlic and then give them a hard smash with the side of a chefs knife to crush them. Add the smashed garlic cloves whole to the salmon; one per filet.
- Wrap the salmon complete with the butter, lemon, and garlic neatly in the parchment paper by folding the sides over top of the salmon and then folding the ends down underneath the fish. Think of it as wrapping the salmon like a present!
- Place the wrapped salmon filets into a baking pan and pop in the oven for 10-12 minutes until the salmon flakes easily with a fork.
- For the rice, rinse the Basmati rice in a sieve thoroughly until the water runs clear. Place in a pot with 1 cup of water and cover tightly with a lid. Cook on medium high heat until all the liquid has been absorbed and the rice is tender. Remove from heat and fluff with a fork.
- Season the rice with salt, pepper, and marjoram. Add in the orange infused olive oil and the pomegranate vinegar to give it just a little bit of an acidic punch.
- EXTRA NOTE: If you do not have access to infused olive oil, you can substitute the zest of one small orange and regular olive oil. Likewise, if you do not have pomegranate vinegar handy, then you can substitute a teaspoon of lemon juice.
- Stir the rice until it is evenly coated in the seasoning, oil, and vinegar. Any of these amounts can be adjusted to taste. Set the rice aside.
- For the brussel sprouts, cut the woody stem off of the bottom of each brussel sprout and then halve them.
- Bring the olive oil up to a medium high heat in a large pan and add the sprout halves. Season with salt, pepper, and chili flakes and stir continuously until they are tender but retain a bit of their crunch. Add the lemon juice and remove from heat.
- To bring it all together, add a scoop of your seasoned rice to the plate and lay the cooked salmon on top of it. Decorate the plates with brussel sprouts and add a small tomato salad with a fresh basil leaf for a little bit of extra flavour!
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