Add some lite fare to your summer evenings with something fresh from the sea. High in Omega-3s which are good for your brain, and even better for your skin, salmon is a great choice for weekdays or weekends. We love this recipe because of it saves you tons of time in the kitchen, but produces an impressive presentation for guests! Wild caught in the chilly waters of Scotland, our Scottish Salmon brings something to the table that you’ll want to enjoy over and over again.
Looking for the perfect wine to pair with it? Check out our post that makes is easy!
Salmon En Papillote
Moist, delicious, almost fool-proof salmon. This salmon is wrapped in parchment paper and steamed in the oven.
- 4 salmon fillets (4-ounce)
- Juice of one large lemon
- 1 lemon, thinly sliced
- Salt & coarse ground pepper to taste
- 4 12×18-inch pieces of parchment paper
- 1/2 Cup green onions, chopped
- 8 spears of fresh asparagus, cut into 1-1/2 inch pieces
- 4 teaspoons olive oil
- Preheat oven to 350 degrees F.
- Rinse salmon fillets in cold water, place onto a plate, and squeeze a lemon over the salmon. Sprinkle fillets with salt and black pepper.
- Fold a piece of parchment paper in half crosswise, and center a salmon fillet on one side of the paper. Place 1 or 2 lemon slices on top of the salmon, and surround with 2 cut-up asparagus spears. Sprinkle 2 tablespoons of green onion over the lemon slices, and fold the parchment paper over the salmon. Fold the edges of the paper over several times, all around the open edges, to seal the salmon into a parchment paper envelope. (Do not tape the parchment paper closed.)
- Place the sealed envelopes onto a baking sheet, and brush the tops of each packet with about 1 teaspoon of olive oil.
- Bake in the preheated oven until the asparagus is tender and the salmon is opaque and slightly flaky, 20 to 25 minutes.
Place a packet onto a plate, and cut open the paper to release the aroma.
This next recipe is certainly a change of pace from some of our other more recent postings. Southwest Salmon and Pasta is a delicious meal jam-packed with vibrant colors which is great since we all know the value of eating colorfully. The recipe below is enough to serve four so feel free to double it and invite the neighbors over for a surprisingly irresistible twist on pasta with salmon.
As much as we all love seafood, there is nothing worse than spending your afternoon preparing a fabulous recipe for your family only to find that the seafood you picked up at the grocery is less than fresh. Not only does it ruin your appetite, low quality seafood can make you and your guests seriously sick. We hope you’ll depend on Passanante’s Home Food Service to deliver the highest quality and always fresh ingredients you need to feed your family. Our food delivery service can stock your home with everything from lobster tails to organic veggies and melt in your mouth filets. If you’re interested in a free sample let us know by filling out this form on our Facebook page.
First up, the salmon. What you will need:
- 2 Salmon filets
- Dried oregano
- Dried basil
- Olive oil
- Salt & pepper
Simply rub the salmon with olive oil, sprinkle with seasonings, and toss on the grill. That was easy!
Now for the colorful part! You’ll need:
- 1 Green bell pepper
- 1 Red bell pepper
- 1 Orange or yellow bell pepper
- 1 Bunch of green onions including green stems
- 1 Bunch of fresh basil
- 1 Bunch of fresh arugula
- 4 Cloves (or more) of garlic
- Salt & pepper
- Olive oil
- 1 Package of cooked pasta (penne or linguini)
- Parmesan cheese
How to prepare the pasta and southwest veggies:
- Chop peppers, onions, basil, and arugula.
- Heat oil in a large skillet. Once the oil is hot, add minced garlic, peppers, and onions.
- Season with salt and pepper.
- Stir frequently. When almost soft, add basil and arugula. Cook about 2 more minutes.
- Turn off heat and let sit for several hours to meld flavors.
- When ready to serve, cook pasta according to package directions and strain in colander.
- Add 1 tablespoon of olive oil and stir.
- Cut salmon into bite-sized pieces and add to vegetables in skillet.
- Heat until hot adding a few tablespoons of butter to give the mixture a saucy consistency.
- Put helpings of pasta on individual plates, top with salmon mixture and sprinkle with parmesan cheese.