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Share your recipes July 2012

Food Ventures

Salmon and Rhubarb in Parchment Packets

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(Recipe courtesy of Rhubarb Renaissance)

Serves 4.

Parchment packets result in very moist fish and also provide a burst of aroma as well as showmanship when opened at the table.

4 (4-ounce) salmon fillets

Salt and pepper to taste

¼ cup sour cream

¼ cup light mayonnaise

1 teaspoon freshly grated orange zest

4 sheets parchment paper, each 15 inches square

12 asparagus stalks, no thicker than a little finger

2/3 cup finely chopped rhubarb

¼ cup finely sliced scallions, white and some green parts

Preheat oven to 400 degrees. Pat the fillets dry and season with salt and pepper. In a small bowl, mix together the sour cream, mayonnaise, and orange zest.

Fold each parchment sheet in half, then open up and lay flat on the counter. On one half of each paper, place three asparagus stalks, then top with a fillet, skin-side down (if there is skin). Divide the sour cream mixture among the fillets, spreading evenly over the surface of the fish. Then sprinkle each fillet with the rhubarb and scallion pieces, dividing evenly.

Fold the parchment paper over the fillet, then tightly pleat the edges closed, folding them twice to create a seal. Place packets on a baking sheet and bake for 15 minutes.

Place each packet on a serving plate and bring to the table. Let each diner cut open the packet with a knife or scissors.


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