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
Find it online: https://honestcooking.com/poached-salmon-pouches-recipe/
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Frequently Asked Questions
How do I safely open the parchment pouches without burning myself?
The notes specifically warn that steam is trapped inside the pouch. Use scissors to cut down the middle with a few cuts to the left and right, then let people finish tearing their own pouches open carefully to avoid a steam burn.
How do I fold the parchment paper so the pouch stays sealed during baking?
Fold the parchment in half over the stacked ingredients, then starting on one side, fold the paper over itself and continue around to seal all edges. Tuck the final end tightly under the pouch so it does not come undone during the 20-minute bake at 400°F.
Why do the pouches need to rest for 5 minutes after baking?
Resting allows the pressurized steam inside to settle and lets the salmon finish cooking gently from residual heat, making it safer to open and producing a more evenly cooked fillet. 
