Description
While scouting for sustainable fish, I picked up some Sockeye Salmon, known for its intense red color. Lucky for us, this delicious and good-for-you fish is sustainably caught in Bristol Bay, Alaska It’s a fish dish you can definitely feel good about serving.
Ingredients
Scale
- 4 Sockeye salmon filets
- 4 Tablespoons Olive Oil
- 4 Tablespoons capers, drained
- 4 Tablespoons white wine
- 4 teaspoons lemon zest
- 4 handfuls of sugar snap peas, trimmed and cleaned
- 1 lemon for garnish
- Salt and pepper
Instructions
- Preheat the oven to 350ºF/175ºC
- Cut four pieces of parchment paper that are each roughly 11×17 inches.
- For each filet follow this process:
- Fold the parchment paper in half and open it again, creating a crease down the middle.
- Dollop one tablespoon of oil to the right of the crease.
- Place one filet of salmon on top of the oil.
- Season with a pinch of salt and pepper.
- Spoon capers over the top of the salmon and do the same with the lemon zest.
- Nest the clean sugar snap peas to the right of the salmon.
- Drizzle the wine over the salmon and peas.
- Fold the parchment in half again, this time over the top of the fish and veggies. The fish and green beans are nested in the center, towards the centerfold.
- Working around the outside, starting from the bottom – fold the parchment over on top of itself, pleating it with each fold, to create a tightly sealed pocket.
- Place the parcels on a sheet pan in the center of the oven.
- Cook for 12-14 minutes.
- Remove from the oven and serve each parchment package on a plate – opening the packages at the last moment, just when serving.
- Serve with a wedge of lemon.
- Prep Time: 15 mins
- Cook Time: 15 mins