Salmon and Spinach in Parchment

Serves 4

Recipe from Everyday Food Magazine

Husband-Tested in Alice’s Kitchen

Nothing could be easier to make ahead for a dinner party than salmon in parchment.  Once served, it definitely has a wow factor.  It’s a healthy way to cook because the salmon requires very little oil and basically steams in its own juices.  When dinner is over, cleanup is minimal because there are no pots and pans to wash.  For a family dinner, have the kids assemble these little packets assembly line style. They’ll love wrapping everyone’s dinner like a gift.

8 cups fresh baby spinach

1 Tablespoon freshly grated orange zest

3 oranges, peeled and sliced into ¼ inch rounds

4 salmon fillets (1 ½ total)  (I cut the fillets so that they measure about 5” x 2” per person.)

Kosher salt

Freshly ground pepper

2 inch piece fresh ginger, peeled and cut into thin strips (about matchstick size)

1 shallot, peeled and thinly sliced

2 Tablespoons olive oil

Four pieces of parchment paper cut about 16 inches long

Preheat oven to 400 F.  Divide the spinach among the four pieces of parchment paper.  (Place the spinach in the middle of each piece.)  Top with the orange zest and then the orange slices.  On top of that, place the salmon fillet.  Sprinkle with salt and pepper, to taste.  Sprinkle each fillet with the ginger and shallots.  Drizzle a bit of olive oil over the salmon. 

The Assembly Line

Bring the long ends of the parchment paper together and fold down 3 times to make a seam.  Tuck the ends underneath to secure.  (My folding skills aren’t so spiffy, so I staple each end just to be sure my folds don’t get undone.)  Place the packets on a rimmed baking sheet.  At this point, you can the packets chill in the fridge and bake them later in the day.

Packets Chillin' in the Fridge

Bake 15 to 18 minutes or until salmon is cooked through.  Transfer to plates; pull open the parchment paper, being careful of the hot steam.  Serve immediately.

Voila! Dinner is done!