Wild Salmon with Watercress, Ginger and Lemon in Parchment Packets
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Diane Forley
total prep 270 calories/serving
Fish can be gently steamed in parchment packets, without additional oil for a low calorie, minimal preparation entrée.
- 1 1-inch knob ginger, peeled
- 1 lemon
- 1/4 cup white wine
- 1/2 cup chicken broth
- 1 bunch watercress
- 4 6-ounce skinless fillets of wild salmon
- salt and pepper to taste
- olive oil or olive oil spray
- Preheat oven to 350.
- Cut 4 pieces of parchment into 12” x 12” rectangles. Have ready, a baking sheet for the packets. Grate fresh ginger using a fine rasp or the small holes of a box grater into a small mixing bowl. Add grated lemon rind and lemon juice into the bowl. Add white wine and chicken broth to the ginger and lemon mixture.
- Brush or spray each rectangle with olive oil. Cut one to two inches from the root end of the watercress and position a small bunch in the middle of each rectangle. Place salmon fillet on top of the watercress. Stir broth mixture and ladle ¼ cup over each fillet. Season fish with salt and pepper to taste. Fold parchment over each fish, and begin crimping around the three open edges to form a half moon shape. Transfer to baking sheet and bake for 15 minutes. Remove from the oven and let steam for another 5 minutes.
- Transfer salmon to serving plates and let guests open their own packages. Serve with rice.