Monday, September 2, 2013

Salmon and Spinach in Parchment

Sidewalk Shoes Salmon and Spinach in Parchment

We all love the big work horses of our kitchens – the stove, maybe your slow cooker, your favorite cast iron skillet, your rice cooker…whatever.  But what about all those little things.  The little things that make all the difference in the world.  Today, my little thing is parchment paper.  I love it.  After reading All About Roasting: A New Approach to a Classic Art like a novel, I tuned in to the part where she recommends parchment paper.  So, now I use it pretty much every time I roast, especially if there is anything sweet in the glaze.

Sidewalk Shoes Salmon and Spinach in Parchment

But what I don’t use it enough for is actually cooking in it.  Little lovely flavor filled parchment pouches.  I can’t remember the last time I made something in parchment, and yet it is the ultimate one dish meal. 

Sidewalk Shoes Salmon and Spinach in Parchment

The only thing even slightly challenging about cooking in parchment is the assembly line process you need to set up on your kitchen counter.  Here I spread my parchment paper, end to end on my counter.  The knives lining the edges are to help it lie flat.  Then I even divided up the baby spinach, orange zest, orange slices, salmon, shallots, ginger, salt, pepper and olive oil. I usually fold mine up and staple it, not as rustic looking as those artfully folded ones, but it does the job easy and quick.

Sidewalk Shoes Orange Peels

The beauty of parchment is that everything cooks up nice and moist in their little packets, all that lovely juice is saved.  So, I always serve parchment packets over some sort of grain or pasta.  This time I served it over a four grain pilaf that I made in the slow cooker.  That was my only pot for this gorgeous meal!!  The chewiness of the grains was the perfect backdrop for this light meal.

You can find the recipe at Martha Stewart:  Salmon and Spinach in Parchment.


Joanne said...

I definitely could not live without parchment paper! I love seeing recipes like this...all that flavor in one fun pouch.

Lea Ann (Cooking On The Ranch) said...

Your photos are really nice Pam. And yes, why don't I cook more in parchment? This meal looks and sounds really good.

June said...

I'm with ya' on the parchment although I don't use it near as often as I should. Great idea re the stapler!

Pam said...

Wow! It looks gourmet and so delicious.

Melynda and Terry, we are the Browns! said...

Perfect summer dinner.

Esme said...

You have inspired me on what to make for dinner.

Terri Steffes said...

I read once that it is impolite to say yum while looking at someone else's food. I'll risk it this time, YUM!!

I used to buy my parchment paper at the restaurant supply store near my home. The sheets were 24" square. No rolling corners, as they were stacked flat.

Haven't found any place like it here in St. Charles. So I deal with rolling corners, too.

darlin said...

This looks so delicious! I wonder if parchment paper can be used on the BBQ, have you ever tried it and had any luck with it if you have?

Joy said...

I am trying this's in the oven. The store didn't have any shallots or fresh ginger that I could find, so it won't be the same...but hopefully good enough for my taste buds. I can't remember ever having used my zester before. I've had it for years. Probably longer than I've been married.