Here’s another great way to make salmon.
These little salmon bundles are a nice presentation
for dinner. They make the most tender moist
salmon and then there’s the garlic butter.
That’s should be enough to try them.
You can make just one for yourself, or make
two or twenty. Plus you can even prep them
ahead of time so they’re all ready to pop
in the panggangan whenever you plan to eat.
Cut the salmon into individual pieces.
You want one salmon filet per packet.
Melt the butter in a bowl and add the
garlic, parmesan, lemon, and herbs.
Slice the length of the zucchini, then
into half moons. Place in the center of
a square of parchment paper. Drizzle
with a bit of olive oil, sprinkle with
kosher salt and a few grinds of pepper
Lay the salmon filets on top, season again
to taste and spread with the garlic
Fold over the sides of the parchment
and the ends tightly.
Bake in a sheet @375º for 15 minutes.
Plate and open carefully.
Garnish with parsley and Parmesan if desired.
Garlic Butter Salmon
in Parchment Packets
per packet-1 serving:
1 salmon filet about 6-oz
1 T butter, melted
1 T Parmesan cheese
1 clove garlic, minced
½ T lemon juice
¼ t Italian herb seasoning
½ zucchini, cut into half moons
½ T olive oil
freshly ground pepper
parsley for garnish
Melt the butter in a bowl and add the parmesan,
garlic, lemon juice, Italian seasoning, and salt to
taste. Cut a sheet of parchment paper and place
the zucchini in the middle. Drizzle with olive oil
and season with salt and pepper. Top with the
salmon filet. Sprinkle the salmon with salt and
pepper to taste and spread on the garlic-butter
mixture. Bring the two sided of paper together
and fold over to seal. Tightly roll the ends.
Transfer to a baking sheet. Bake @375º for 15
minutes. Place each packet on a plate; open
carefully. Garnish with parsley and Parmesan.
double recipe for 2