One of my favorite methods of cooking fish is in parchment. It's pretty easy, but looks impressive. Below is a recipe I adapted from a Martha Stewart recipe. I substituted broccoli for the cabbage and scaled it down to two servings. Enjoy!
Salmon in Parchment
2 tablespoons fresh lemon juice
1 teaspoon coarse salt
1/4 teaspoon ground pepper
3 large carrots, julienned
1/2 head Napa cabbage, shredded
4 salmon fillets (1 1/2 pounds)
1) Preheat oven to 450 degrees.
2) In a medium bowl, whisk together 2 tablespoons fresh lemon juice, 1 teaspoon coarse salt, and 1/4 teaspoon ground pepper. Add 3 large julienned carrots and 1/2 head shredded Napa cabbage; toss to combine.
3) Set four 15-inch squares of parchment on work surface. Use a slotted spoon to mound carrot mixture on one side of each sheet; reserve liquid in bowl. Roll 4 salmon fillets (1 1/2 pounds total) in reserved liquid. Place a fillet on each pile of vegetables; season with salt and pepper.
4) Fold parchment over contents; pleat edge to seal, forming a half-moon. Bake on a baking sheet 20 minutes. To serve, cut paper with kitchen scissors to open.
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