Atlantic Salmon en Papillote

Salmon is my absolute favorite fish! When I was a child, my mother and I took a trip to Seattle, Washington. That’s when I tasted my first Alaskan King Sockeye Salmon, and it was delicious! We all know there are many different types of Salmon, but did you know they also have many different health benefits?

Omega 3 Fatty Acids: The human body cannot make this nutrient on its own, so you have to receive them by either the foods you eat, or by taking a supplement. This nutrient promotes healthy joints, skin, reduces the risk of heart disease, and aids in the neurological development in unborn children (so it is essential in a prenatal diet.) “The American Heart Association recommends adults have 2 servings of Omega 3 per week to maintain optimal health benefits.” Omega 3 also improves heart function and reduces the risk of deadly heart arrhythmias.

Protein: As I’ve discussed in previous recipes, Celiacs tend to have some form of Anemia, and therefore require a high protein diet. Salmon contains up to 58% of the daily intake of protein in just one 4oz serving! It also contains amino acids that promote growth and helps maintain muscle mass. It helps maintain metabolism and promote weight loss, and if you eat it three or more times per week, it will help you feel fuller longer. Who knew Salmon could be an excellent weight loss tool, and aid in prevention of weight gain as well?

Vitamins: (in one 3oz baked filet %DV)
Vitamin B-12  40%
Niacin              30%
B-6                    25%
Vitamin D       49%
Thiamin          10%
***A huge thank you to www.livestrong.com for all of the above extremely helpful information, as I was researching the health benefits of Salmon!***
Now, there are many ways to cook Salmon: baked, broiled, seared, or grilled. Today, we will baking our Salmon en Papillote (French word for “in Parchment.”) Simply put, a method of cooking, in which the food is put into a folded pouch of parcel and then baked. This method holds in moisture to steam the Salmon. It insures it is SUPER moist (which when cooking fish, drying it out and overcooking is a common occurrence.) If you’re serving this dish at a dinner party, to a client, etc., open at tableside so they may enjoy the aroma as it pours from the pouch…it truly is magical! You can also use this method on Vegetables, Lamb, Poultry, and other types of fish. So grab your Parchment Paper, and let’s get to baking, and enjoy the tasty life with the Gluten Free Wife!
Ingredients:
1-1.5lb FRESH Salmon Filet (skin on)
3 slices Lemon
4 Fresh Basil Leaves (chopped)
1 tbsp Fresh Parsley (chopped)
Salt
Pepper
1/4 tsp dried Thyme
1/4 tsp dried Sage
1/8 tsp dried Oregano
1 tbsp Butter (I use Earth Balance)
Egg wash all around the parchment paper
2 tbsp Garlic Vinaigrette Dressing (I use Garlic Expressions)
A little ab20170522_121642out Garlic Expressions…This Dressing/Marinade is WONDERFUL!!! I use it on my Kale Salads, as a Marinade, to baste for Garlic Bread, etc. It is 100% gluten free, preservative free, dairy free, and DELICIOUS!!! You can find it at Kroger in the produce section (near the minced garlic shelf,) and if you do not have Kroger, not to worry, you can purchase directly from their website at: www.garlic-expressions.com. Coming from an Italian family, this dressing reminds me of my Grandmother’s! As soon as I tried it, it took me back to my childhood. Finally a delicious marinade/dressing that a Sulfite-intolerant, Celiac can enjoy. Give it a try, and I know you’ll enjoy it as much as I do!

Directions:
1. Preheat to 400°. Cover Baking Sheet with Aluminum Foil.
2. Place Salmon Skin side down over Parchment Paper, pat dry, season both sides with Salt, Pepper, Thyme, Sage, and Oregano.
3. Place sliced Lemon on top, sprinkle with chopped Basil and Parsley.
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4. Top Lemon with pads of Butter (sliced butter.) If Dairy/Lactose Free, use Earth Balance or Lactose-Free “Butter.”
5. Pour Garlic Expressions over fish.
6. Brush Egg Wash (1 Egg whisked) along edges of parchment paper.
7. Fold parchment paper in half over fish (skin side down) and push to seal all edges.
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8. Seal by:
Fold corner near inside seam in toward fish.
Then next to corner, fold toward first corner.
Then fold bottom towards fish.
Continue folding each corner into fish all along sealed edges.
Tuck last corner under (while other folds were folded on top.) *See photo above
9. Cook 10 minutes for medium rare, 15 minutes for a more medium doneness.

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**Serves well with a rice side dish (photo is served with Risotto Florentine) or fresh vegetables**

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