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Salmon en Papillote with Fennel and Roasted Peppers

By The Canadian Living Test Kitchen

Tested till perfect

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Salmon en Papillote with Fennel and Roasted Peppers

This recipe makes 4 portions servings

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Nutritional Info
Per serving: about -
cal 422
pro 36 g
total fat 26 g
sat. fat 5 g
carb 12 g
fibre 3 g
chol 100 mg
sodium 414 mg
% RDI: -
calcium 4
iron 10
vit A 44
vit C 345
folate 31

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Serve with: Scalloped potatoes. Fatty fish, such as salmon, are rich in omega-3 fatty acids, which are associated with lowering the risk of heart disease.

Ingredients

  • 1 small fennel bulbs
  • 4 drained and sliced roasted red peppers
  • 4 pieces salmon fillets, (1-1/2 lb/750 g)
  • 2 tbsp chopped fresh Italian parsley
  • 2 tbsp olive oil
  • 2 tbsp Pernod or licorice-flavour liqueur, (optional)
  • 4 minced garlic cloves
  • 1 tsp grated lemon rind
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 4 wedge lemons

Preparation

Cut stalks off fennel. Halve fennel from top to root end; cut out core. Cut into thin slices. Place one-quarter of the slices on 1 side of each of four 18-inch (45 cm) long pieces of parchment paper or foil. Sprinkle with red peppers. Top with salmon.

In bowl, combine parsley, oil, Pernod (if using), garlic, lemon rind, salt and pepper; spoon over salmon. Fold paper over top. Fold open edges over in small pleats to seal and form semicircular package.

Bake on rimmed baking sheet in 425°F (220°C) oven for 15 to 20 minutes or until fennel is tender and fish flakes easily when tested. Serve with lemon wedges.

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