Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, parchment pouch cilantro lime salmon. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Lay a piece of parchment paper on a large baking sheet. Here is how you cook that. Lay a piece of parchment paper on a large baking sheet.
Parchment Pouch Cilantro Lime Salmon is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Parchment Pouch Cilantro Lime Salmon is something which I have loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can cook parchment pouch cilantro lime salmon using 7 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Parchment Pouch Cilantro Lime Salmon:
- Get 1.5 lbs salmon filet cut into 3-4 portions
- Make ready 4 small limes - 2 thinly sliced (about 1/8")
- Make ready 1 small bunch cilantro
- Take 2 tbs unsalted butter - cold, cut into several thin slices
- Make ready 1/4 tsp black pepper
- Get to taste Salt
- Prepare red chili powder to taste - optional
Set on a rimmed baking sheet. 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. Place pouches on a baking sheet.
Instructions to make Parchment Pouch Cilantro Lime Salmon:
- Preheat oven to 425°F. Lay a piece of parchment paper on a large baking sheet.
- 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.
- 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.
- 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.
- 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!
The salmon is done when it flakes easily with a fork. I Made It Print Chef's Note: I served mine with a very light mustard aioli, which was simply mayonnaise, Dijon mustard, lemon juice, and a touch of garlic. Combine the olive oil, garlic, lime juice, salt, cayenne pepper and half of the cilantro in a small bowl. Did a fridge dig today to decide what needed to be used up before going bad. You need parchment paper for this dish (hence the name lol).
So that’s going to wrap this up for this special food parchment pouch cilantro lime salmon recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
