My dear friend Betsy made an amazing recipe (for her, at least) for salmon that uses a parchment packet and fresh citrus fruit. The way she described it sounded so good, I demanded the recipe for this so-called Citrus Salmon in Parchment.
Unfortunately, the recipe didn’t turn out so well for me when I tried it. I think I must have royally messed this one up somehow because my fish turned out pretty bland and overcooked.
Here are my step-by-step photos. Why don’t you give it a whirl and let me know if it works for you… Find the recipe at AllRecipes.com here.
This article appears in Jun 28 – Jul 4, 2011.
Pris — sorry this one didn’t work out! I pale in comparison to you as a chef gourmande — how did this happen?!
Here are just a few of my tips:
1. Choose high quality salmon (e.g., from Earth Fare) and look for really thick filets (approx 2 inches thick.)
2. Use fresh dill! Looks like you may have used rosemary?
3. Season liberally (almost coat) the top of the filets.
4. I take my salmon out pretty early (I don’t mind rare-ish cooked fish) — you can take it out pretty early and if you leave it wrapped it will still cook itself!
One more note on quality — I tried with salmon from Wal-Mart and it just wasn’t great — not sure where you got yours but maybe that will help!
Good luck!
-Betsy