You can wrap the vegetables with the salmon early in the day, then drizzle with the wine mixture just before baking. Place the package on a long platter and open it at the table to tempt your guests with a wave of herbal aromas. Baby New Potatoes are the perfect accompaniment.
- Portion size 8 servings
- Credits : Canadian Living Magazine: April 2003
Ingredients
Method
Peel and cut carrots, parsnips and rutabaga into 2- x 1/4- x 1/4-inch (5 cm x 5 mm x 5 mm) sticks. Cut celery into similar-size sticks.
In large pot of boiling water, blanch vegetables until tender-crisp, about 2 minutes. Drain and chill in cold water; drain and pat dry.
Centre 30-inch (75 cm) long piece of parchment paper crosswise on large rimmed baking sheet; arrange vegetables in centre, same length as salmon. Sprinkle with parsley and thyme.
Cut salmon crosswise into 8 pieces; arrange over vegetables as though still whole. (Make-ahead: Wrap paper loosely over salmon, cover with plastic wrap and refrigerate for up to 6 hours; increase cooking time by 5 minutes.) Arrange lemon on salmon.
In small bowl, whisk together wine, oil, garlic, salt and pepper; drizzle over salmon. Fold short ends of paper over salmon; bring long edges together and fold tightly to form package. Secure with toothpicks if necessary.
Bake in 425°F (220°C) oven until vegetables are tender and fish flakes easily when tested, about 20 minutes.
Nutritional facts <b>Per serving:</b> about
- Sodium 267 mg
- Protein 31 g
- Calories 358.0
- Total fat 18 g
- Cholesterol 84 mg
- Saturated fat 3 g
- Total carbohydrate 16 g
%RDI
- Iron 9.0
- Folate 38.0
- Calcium 7.0
- Vitamin A 62.0
- Vitamin C 40.0
