Salmon en Papillote with Fennel and Roasted Peppers
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.
Servings: 4
Ingredients:
| 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% |
-
1 small fennel bulb
4 roasted red peppers, drained and sliced
4 salmon fillets (1-1/2 lb/750 g)
2 tbsp (25 mL) chopped fresh Italian parsley
2 tbsp (25 mL) olive oil
2 tbsp (25 mL) Pernod or licorice-flavour liqueur (optional)
4 cloves garlic, minced
1 tsp (5 mL) grated lemon rind
1/2 tsp (2 mL) each salt and pepper
Lemon wedges
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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