PARCHMENT BAKED SALMON: STEAMED ATLANTIC SALMON WITH STUNNING FLAVOUR

FULL RECIPE FOR PARCHMENT BAKED SALMON
Ingredients:
1 kg Atlantic Salmon
50 g fresh ginger root
cup soy sauce
4-5 green spring onions
6-8 sprigs of parsley
6-8 sprigs of dill
Parchment paper (for wrapping)

Directions:
PREPARING THE VEGETABLES
Wash the spring onions,
discard their roots, and cut the stems into 20-25 cm long thin strips, set aside

Wash the dill and parsley
Separate the stems from the leafy parts
We will use the stems as seasoning for the salmon
The leafy parts will be used as garnish to be served alongside a shepherd's salad of onions and fresh tomatoes
Wash and thinly slice the fresh ginger,
set aside
Measure 1/4 cup of soy sauce into a bowl
Cut the parchment paper into ~40x35 cm sheets, set aside

PREPARING THE SALMON
Choose wild Atlantic Salmon for a better taste
Rinse and blot the excess water on the salmon with paper towel
Slice the dried salmon into roughly equal slices. Keep in mind that each piece will make one serving
Set the salmon pieces aside

WRAPPING
Place 1 piece of parchment paper onto a flat surface
Put 1 slice of salmon in the center of the paper
Drizzle 2 tbsp of soy sauce over the salmon
Nestle 2-3 slices of fresh ginger on top of the salmon
Then, place 2-3 slices of spring onions and 2-3 stems of parsley and dill over the ginger
Cover the ingredients by folding the upper and lower edges of the parchment paper inwards, then, fold down the side edges and tuck them under the wrapped salmon
The parchment paper keeps the salmon juicy, tender, and helps to infuse the spices into the fish during baking.
Repeat this process for all of the salmon pieces and place the wrapped packages on an oven tray. You may want to cover the tray in case any juices escape from the packets.

BAKING
Pre-heat the oven to 400 or 200 and bake the wrapped salmon slices for 20-25 minutes

SERVING
Let the Parchment-Baked Salmon rest in its package for 5 minutes before serving
Then, carefully unfold a package (Watch out for the hot steam inside!)
Discard the spring onions and parsley-dill stems
With a spatula, transfer the salmon slice onto a serving plate
Dont forget to drizzle its flavourful cooking juice!
Parchment-Baked Salmon is the best way to steam fish with great results!!
Soy sauce gives the fish a light salty taste and that satisfying umami flavour, while the ginger bites provide fresh bursts of aroma

In Mediterranean Cuisine, Parchment-Baked Salmon is best served with a generous portion of fresh vegetable salad.
I prefer the traditional Shepherd (oban) Salad; typically made with diced tomatoes, onions, cucumber and fresh herbs, seasoned with a simple mixture of lemon juice & olive oil
Since fish and other sea food are good for our health, they should have a place on our tables at least twice a week.
Give this easy and very tasty recipe a try, and extend your sea food menu for a healthy diet!!

Enjoy the bounty!