Salmon Pouch

This recipe is from Alton Brown. He is probably the only one I would trust with a microwavable recipe. Yes...this meal is made in the microwave! Sounds weird, but it is delicious! I have made this recipe several times. There is a bit of chopping, but otherwise, this meal could easily be made in the worst of conditions (perhaps during at kitchen remodel...:))

I wish I had known about this recipe back in the good ol' dorm days. I actually had a single, electric burner (illegal) in my dorm. Never did like being illegal.

Alton's original recipe calls for 1 tsp of salt, I always use less and I am a salty girl. I adjusted the recipe below. Maybe you aren't sure how to segment an orange? Check it out here. It is fun. Last tip, it is important to fold the pouch to make a tight seal. The fish and veggies are steamed and if there are holes in the pouch, you will more or less just microwave a beautiful salmon fillet and that would be so wrong.

Remember how I love cilantro? I also love coriander, which is the seed of cilantro. It is so refreshing!

Salmon Fillet en Papillote with Julienne Vegetable

by Alton Brown

1/3 cup julienned fennel bulb

1/3 cup julienned leeks, white part only

1/3 cup julienned carrots

1/3 cup julienned snow peas

1/2-3/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

1/8 teaspoon whole coriander seed, ground fine

1 (8-ounce) salmon fillet, pin bones removed

1/2 orange cut into wedges with white, pithy membrane removed

1 tablespoon dry vermouth or white wine

Take a 15 by 36-inch piece of parchment paper and fold in 1/2 like a book. Draw a large 1/2 heart on paper with fold of paper being the center of the heart. Cut out heart and open. Lay fennel, leeks, carrots, and snow peas on parchment in center to 1 side of fold. Mix together salt, pepper, and ground coriander. Sprinkle vegetables with 1/2 of salt, pepper, and coriander. Lay salmon on top of vegetables and season with remaining salt, pepper and coriander. Top with the orange wedges and sprinkle with vermouth or white wine. Fold other side of heart over fish and starting at top of heart shape, fold up both edges of parchment, overlapping folds as you move along. Once you reach the end tip, twist several times to secure tightly. Place on microwave safe plate and cook for 4 minutes, on high in microwave, or until fish reaches 131 degrees. Open parchment carefully and serve for a complete meal or with white rice.

(Servings: 1, Prep time: 30 min., Cook time: 10 min., Difficulty: easy)

Printable Version

Here is what the pouch looks like before you open it up.