Parchment Pouch Cilantro Lime Salmon. Lay a piece of parchment paper on a large baking sheet. Place salmon on top of slices (skin side down if using skin-on). Spread chutney or cilantro puree on salmon and place the salmon fillet on top of the vegetables.
You can have Parchment Pouch Cilantro Lime Salmon using 7 ingredients and 5 steps. Here is how you cook it.
Ingredients of Parchment Pouch Cilantro Lime Salmon
- It’s of salmon filet cut into 3-4 portions.
- You need of small limes - 2 thinly sliced (about 1/8").
- Prepare of small bunch cilantro.
- You need of unsalted butter - cold, cut into several thin slices.
- Prepare of black pepper.
- Prepare of Salt.
- You need of red chili powder to taste - optional.
Distribute the herb compound butter equally over the salmon fillet. Now close the paper by twisting the ends so that the salmon is enclosed, each fillet in a parchment pouch. The fish should be cooked through, flakey, moist but not dry when finished. Place a salmon fillet in the center of each piece of parchment paper.
Parchment Pouch Cilantro Lime Salmon step by step
Preheat oven to 425°F. Lay a piece of parchment paper on a large baking sheet..
Layer lime slices from first 2 limes in center of parchment paper (save the lime "butts" for later). Place salmon on top of slices (skin side down if using skin-on). Squeeze the juice of the other 2 limes over salmon..
Arrange butter pieces on top of salmon so it gets nicely coated as butter melts. Sprinkle with pepper (and salt and chili powder if desired). Top with lime "butts". Arrange whole cilantro around everything..
Place a second piece of parchment on top. Roll up edges, pressing on rolls as you go to seal. Don't make the pouch too tight on top you want to leave room for steam to circulate..
Place in oven. Bake 20 minutes. Remove from oven. Let rest 5 minutes. Open carefully. Serve with desired sides and additional lime and chopped cilantro if desired. Enjoy!.
Gather sides of parchment up over salmon to form a pouch, leaving no openings, and tie tightly with kitchen twine. Place salmon fillet with skin side down in the middle of a large piece of parchment paper; season with salt and black pepper. Fold the parchment or foil in half down the middle, place a fillet with its garnishes and seasonings on one side of each, fold the other side over and crimp the rounded edge tightly closed. Season with a generous pinch of Salt, Pepper and Italian Seasoning. Add salmon fillet skin side down to the casserole dish.
