If you missed my last post, it may be news to you that I just got married. I absolutely love weddings – it’s essentially a great party where families and friends from all sorts of places get together, you meet lots of new (generally) wonderful people, and eat, drink, laugh, dance and have a great time surrounded by said people.
That being said, when you have a pile of visa paperwork, your other half gets a promotion, and you’re kind of on your own with most of both your families living far away and you need to plan your wedding (besides venue and dress) in about three weeks, life can get a little crazy. But one must eat. And being food-lovers, we ate. A lot. Turning to food for comfort in stressful times is a common practice, although seriously not recommended, especially before your wedding! I’m still surprised I managed to fit into my dress!
This life-changing event usually takes place after months and sometimes years of discussion and planning, involving everyone, and sometimes even the kitchen sink! We managed (read scrambled) to plan and execute ours in WAY less time than most and totally had an amazing time.
After our beautiful wedding, Nathaniel and I flew to LA and basically ate our way through our honeymoon – we had about 10 different cuisines and food experiences in as many days – and it was A-W-E-S-O-M-E! But it did mean that I was definitely getting more comfortable wearing stretchy waistband pants vs. my does-not-give-a-millimeter skinny jeans. Ahem.
So, we’ve been slowly trying to get back on track in terms of healthier eating and going to the gym more often. And to help him stay on track, my husband needs what most men do: protein, protein, protein. With a side of greens and a little carbo.
So this is something I made to keep us going in the right direction without sacrificing any flavour. Cooking the salmon in a parchment paper bag helps keep the flavours both intense and delicate. We ate this with rice and a side of green beans, stir fried in a little butter and salt with lots of garlic. The crunch of the beans really helps enhance the flaky tenderness of the salmon. Don’t be afraid to under-cook the salmon a little, I accidentally left it in about 5 minutes too long as I was getting laundry out of the dryer. Oops.
This recipe is simple, quick and surprisingly easy for something that looks and tastes complex. You could even make this in individual portions and serve the packages, unopened, paper and all, piled high on a serving dish and let your guests pick their piece.
Lemon and Dill Salmon in Parchment Paper
Feeds two people
1 pound salmon fillet, washed and patted dry
1/2 a lemon, zest and slice into 5-6 pieces
6-7 grape tomatoes, sliced in half
3 tbsp fresh dill (halve this amount if using the dried version)
1 tbsp butter cut into small pieces or olive oil
1/2 tsp salt
1/2 tsp freshly ground multicolored pepper, or black pepper
Parchment paper (when folded in half, it should overlap your salmon piece by a good inch on every side)
Preheat the oven to 350F or 175C. Fold the parchment paper in half, open it and place it on a baking tray. Place the salmon skin down on half of the parchment paper. Rub a slice of lemon over the top of the salmon and then sprinkle salt and pepper over. Lay all the lemon slices on top, followed with the tomato halves and dill. Finish by evenly distributing the butter pieces over the top of the salmon.
Fold the other half of the parchment over the salmon and begin folding the top and bottom pieces of parchment together in little triangles, ensuring that you use the tip of the triangle you just made in the next. Your final product should look like this:
Bake for 15-20 mins depending on the thickness of your salmon. Let stand 5 minutes before opening the packet and serving.