Parchment Pouch Cilantro Lime Salmon
Parchment Pouch Cilantro Lime Salmon

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, parchment pouch cilantro lime salmon. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Parchment Pouch Cilantro Lime Salmon is one of the most well liked of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Parchment Pouch Cilantro Lime Salmon is something which I’ve loved my whole life.

Lay a piece of parchment paper on a large baking sheet. Place salmon on top of slices (skin side down if using skin-on). Lay a piece of parchment paper on a large baking sheet.

To begin with this recipe, we must prepare a few ingredients. You can have parchment pouch cilantro lime salmon using 7 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Parchment Pouch Cilantro Lime Salmon:
  1. Take 1.5 lbs salmon filet cut into 3-4 portions
  2. Take 4 small limes - 2 thinly sliced (about 1/8")
  3. Take 1 small bunch cilantro
  4. Make ready 2 tbs unsalted butter - cold, cut into several thin slices
  5. Make ready 1/4 tsp black pepper
  6. Make ready to taste Salt
  7. Get red chili powder to taste - optional

Sprinkle with salt and pepper and drizzle with extra-virgin olive oil. Fold other half of circle over and seal parchment edge by making overlapping folds around the edge. Salmon cooked en papillote, which means wrapped in a packet of parchment (or foil), is a dramatic way to procure perfectly cooked salmon, but it isn't difficult. Fold a fillet into a cut piece of.

Instructions to make Parchment Pouch Cilantro Lime Salmon:
  1. Preheat oven to 425°F. Lay a piece of parchment paper on a large baking sheet.
  2. Layer lime slices from first 2 limes in center of parchment paper (save the lime "butts" for later). Place salmon on top of slices (skin side down if using skin-on). Squeeze the juice of the other 2 limes over salmon.
  3. Arrange butter pieces on top of salmon so it gets nicely coated as butter melts. Sprinkle with pepper (and salt and chili powder if desired). Top with lime "butts". Arrange whole cilantro around everything.
  4. Place a second piece of parchment on top. Roll up edges, pressing on rolls as you go to seal. Don't make the pouch too tight on top you want to leave room for steam to circulate.
  5. Place in oven. Bake 20 minutes. Remove from oven. Let rest 5 minutes. Open carefully. Serve with desired sides and additional lime and chopped cilantro if desired. Enjoy!

Place one portion of salmon on each portion of vegetables, season generously with salt and pepper. Fold the other half of the parchment paper over the fish and vegetables. Line a large baking sheet with parchment paper. Place salmon on baking sheet and season with salt and pepper. In a small bowl, whisk together olive oil, lime juice, brown sugar, garlic and red pepper flakes.

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