Poached Salmon Pouches
- Total Time: 30 minutes
- Yield: 6 1x
Description
Lots of veggies, a great quality piece of salmon, fresh herbs, citrus and extra virgin olive oil all steamed together in under 25 minutes.
Ingredients
- 1 1/2 lb (680 g) of salmon, cut into 2 inch wide pieces (I was able to get 6 pieces)
- 2 small zucchini's, cut at an angle into thin slices
- 2 small carrots, peeled and then using the peeler I sliced curls of carrots
- 2 blood oranges, peeled and sliced thin
- 1 lemon, peeled and sliced thin
- 1/2 cup (120 ml) of spinach PER pouch
- 1 small red onion, sliced thin
- fresh thyme sprigs (about 2 per pouch)
- olive oil
- salt
Instructions
- Preheat oven to 400 degrees.
- I would have all of your ingredients prepped and ready to go. Cut you salmon into desired servings, find your olive oil and have the salt ready to season.
- Tear a piece of parchment paper about 20 inches long for each pouch. Stack your veggies, fruit and salmon on one side.
- Drizzle olive oil over the top (the amount is up to you, some like more than others), season with salt and add the sprigs of thyme.
- Using the pictures below, fold your parchment paper in half; starting on one side, fold the paper over each other and continue around to the other side. The parchment should not come undone. Take the end and tightly fold it under the pouch.
- Bake time should be 20 minutes. Rest the pouches for 5 minutes.
- Serve the pouches on a plate or remove contents to a plate. I have included a picture above of the salmon and veggies served on a plate.
Notes
- To open pouches, I use a pair of scissors and cut down the middle with a few cuts to the left and a few to the right, this allows people to finish tearing their pouches.
- Remember there is steam in the pouch, be very careful to not burn your fingers with the first cut.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 pouch
- Calories: 290
Frequently Asked Questions
How do I safely open the parchment pouches without getting a steam burn?
Use scissors. Cut down the center of the pouch with a few cuts to the left and a few to the right. That lets each person finish tearing their own pouch slowly and carefully. There is a lot of pressurized steam trapped inside after 20 minutes at 400 degrees F, so that first cut needs to be done with care.
How do I fold and seal the parchment so it does not open during the 20-minute bake?
Tear a piece of parchment about 20 inches long, fold it in half over the stacked ingredients, then starting at one side fold the paper over itself and continue all the way around. At the end tuck the final flap tightly under the bottom of the pouch so it stays closed throughout baking at 400 degrees F. 
Why let the pouches rest for 5 minutes after taking them out of the oven?
Resting allows the pressurized steam inside to settle and gives the salmon a few extra minutes of gentle carry-over cooking from the residual heat, producing a more evenly cooked fillet and making the pouches safer to open.
