Salmon in a Pouch
I love using this recipe when I have a few friends over because the cooking time is reduced with pouch cooking. Cooking in a pouch means a quick cook time and easy clean up. It also helps keep food moist. Because the recipe is easy to modify for one or several people, try it out for easy entertaining or for a quick dinner.
1 pound salmon filet, Alaskan is best, cut into 2” by 2” squares per person
2 cups vegetables per person, divided into four servings—green onions, diced carrots, new potatoes, zucchini
1/4 cup chopped fresh herbs of choice, divided into four serving sizes—dill, tarragon, thyme
Vermouth to remove fishy taste (optional).
1 T vegetable broth or water per serving.
4 parchment sheets 14” sq. and twine.
Sprinkle vermouth over salmon 30 minutes before preparation
The salmon will serve four. Adjust each portion size of vegetables and herbs to include servings for four.
Place all ingredients for one portion on a sheet of parchment paper. Add 1 T vegetable broth into each serving to allow moisture to penetrate vegetables, spices and salmon. Bring edges up to tie into a pouch. Repeat for the other portions. Place in microwave on high for 5 to 7 minutes. If serving four, increase microwave time or bake pouches in oven at 375 degrees for fifteen minutes. Serve on plates with scissors handy. Open pouch and garnish with extra herbs.