Salmon is very healthy, but make sure your salmon is not farm raised. Wild-caught Pacific Northwest salmon is my choice. This recipe allows the salmon to be especially moist because the parchment paper allows the steam to remain in the pouch. Make sure all the bones are removed. Even though it is a “fillet”, I have always found at least one annoying bone. If you rub your finger along the flesh, you might feel the tip of an obscure bone. Use a tweezers to pull it out; it will be longer than you think.
WILD CAUGHT SALMON SLOW-BAKED IN PARCHMENT
Ingredients:
2 tablespoons softened grass-fed butter
Zest of 1/2 lemon
1 Tbs fresh, chopped parsley
1 Tsp Dijon mustard
1/2 Tsp dry mustard
2 Tbs ground macadamia nuts
1/2 tsp Herbs de Provence
Himalayan sea salt and freshly ground pepper to taste
2 (5-7-ounce) salmon fillets (be sure to check for bones; some are always there!)
Preparation:
• Preheat the oven to 325°F.
• Sprinkle salt and pepper to taste on both sides of the salmon.
• Lay the fish, skin-side down, on individual sheets of parchment paper.
• Blend all ingredients in a small bowl until smooth.
• Generously heap the blended ingredients on top of the fillets.
• Fold the parchment paper into pouches. Your goal is to make a tightly sealed pouch in which the fish will steam.
• Place the parchment pouches on a baking sheet and slide them into the oven on the center rack.
• Bake for 15 minutes.
• When done, carefully unwrap the parchment paper. Open carefully; the escaping steam will be very hot. (They may need more or less cooking time based on the thickness of the fillets.) Serve the fish with its own juices in their individual pouches or remove salmon and place on plates along with nutrient-dense green veggies prepared whatever way you desire.
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