Wednesday, June 12, 2013
Wild Sockeye Salmon en Papillote & Sauteed Brussels Sprouts w/ Red Cabbage
This evening we had Wild Copper River Sockeye Salmon en Papillote (which is a fancy term for cooking in either a foil or parchment pouch). I used the last large fillet of beautiful salmon I bought this weekend. I decided to bake it in the oven in a parchment paper pouch that I made by folding and crimping it around the fillet. I placed each salmon fillet in the center of a sheet of parchment and squeezed fresh lemon juice on them, seasoned with Celtic sea salt and freshly ground black pepper; placed a couple small pats of butter on each and topped the center of each fillet with a pat of Kerrygold Garlic & Herb Butter. I placed two large lemon slices on top and then folded them up in parchment and popped them in a 400 degree oven for about 12-13 minutes. Cooking the fish this way helps keep it a little more moist. For our veggie, I thinly sliced some red cabbage, fresh brussels sprouts and a couple of sliced green onions and sauteed them in butter until crisp-tender and seasoned with sea salt and black pepper. It was simple and delicious. I love eating the sprouts and cabbage while they still have some texture and retain their color. I snapped a couple photos for you to see below. Enjoy!