Back to Wild Salmon, Asparagus, and Shiitakes in Parchment All Reviews for Wild Salmon, Asparagus, and Shiitakes in Parchment - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 25 mins total: 35 mins Servings: 4 dinner-2-001-mld109927.jpg
Ingredients Ingredient Checklist 8 ounces shiitake mushrooms, trimmed and thinly sliced 8 ounces medium asparagus (about 1/2 bunch), trimmed and halved lengthwise 4 scallions, thinly sliced 1/4 cup extra-virgin olive oil Zest of 1 lemon, plus lemon wedges for serving Coarse salt and freshly ground pepper 1/4 cup water 4 skinless wild-salmon fillets (5 ounces and 1 inch thick each)
Gallery Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 35 mins Servings: 4 dinner-2-001-mld109927.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 35 mins Servings: 4
Recipe Summary
prep: 25 mins total: 35 mins
Servings: 4
prep: 25 mins
total: 35 mins
prep:
25 mins
total:
35 mins
Servings: 4
4
dinner-2-001-mld109927.jpg
dinner-2-001-mld109927.jpg
Ingredients
Ingredients
- 8 ounces shiitake mushrooms, trimmed and thinly sliced 8 ounces medium asparagus (about 1/2 bunch), trimmed and halved lengthwise 4 scallions, thinly sliced 1/4 cup extra-virgin olive oil Zest of 1 lemon, plus lemon wedges for serving Coarse salt and freshly ground pepper 1/4 cup water 4 skinless wild-salmon fillets (5 ounces and 1 inch thick each)
Directions
Preheat oven to 400 degrees with racks in upper and lower thirds. Cut four 12-by-17-inch pieces of parchment. Fold each in half crosswise to make a crease, then unfold and lay flat. Toss mushrooms, asparagus, and scallions with oil in a large bowl. Sprinkle with lemon zest and season with salt and pepper.
Remove asparagus from mixture and divide evenly among parchment pieces, creating a bed of spears on 1 side of crease. Top each with 1 piece of fish, then with mushroom mixture. Drizzle each serving with 1 tablespoon water. To close, fold parchment pieces over each serving; make small overlapping pleats to seal the open sides and create 4 half-moon-shaped packets.
Bake packets on 2 baking sheets 9 minutes. Carefully cut open packets with kitchen shears (steam will be released). Serve fish, asparagus, and mushrooms with lemon wedges for squeezing.
Reviews (3)
Add Rating & Review 107 Ratings 5 star values: 29 4 star values: 35 3 star values: 31 2 star values: 10 1 star values: 2
Reviews (3)
Add Rating & Review 107 Ratings 5 star values: 29 4 star values: 35 3 star values: 31 2 star values: 10 1 star values: 2
Add Rating & Review
107 Ratings 5 star values: 29 4 star values: 35 3 star values: 31 2 star values: 10 1 star values: 2
107 Ratings 5 star values: 29 4 star values: 35 3 star values: 31 2 star values: 10 1 star values: 2
107 Ratings 5 star values: 29 4 star values: 35 3 star values: 31 2 star values: 10 1 star values: 2
5 star values: 29 4 star values: 35 3 star values: 31 2 star values: 10 1 star values: 2
Martha Stewart Member Rating: 5 stars 06/15/2018 Love this ! My family wants it all the time ! Martha Stewart Member Rating: 4 stars 02/18/2014 This recipe is very good have made it twice. I cut what is called for in half (for two people) and still find I need to cook longer. I usually leave in for ~15 mins and that is for salmon that is about an inch thick and leaves it still all pink and flaky, but any less leaves the a little raw in the center and not in a good sushi type of way. :) Martha Stewart Member Rating: Unrated 01/20/2014 This is one of my favorites to make since it is relatively simple, yet, when plated, looks like what you would get at a high-end restaurant. What I really like is cooking in the parchment paper. Why? First off your home will not smell fishy as is sometimes the case when grilling or sautéing on the stove top. Second is that plating is easy since everything is together in the parchment paper. Third, there are no pans to scrub. Finally, there is a great balance of satiating nutritional foods!Martha Stewart Member
Rating: 5 stars 06/15/2018
Love this ! My family wants it all the time !
Rating: 5 stars
Rating: 4 stars 02/18/2014
This recipe is very good have made it twice. I cut what is called for in half (for two people) and still find I need to cook longer. I usually leave in for ~15 mins and that is for salmon that is about an inch thick and leaves it still all pink and flaky, but any less leaves the a little raw in the center and not in a good sushi type of way. :)
Rating: 4 stars
Rating: Unrated 01/20/2014
This is one of my favorites to make since it is relatively simple, yet, when plated, looks like what you would get at a high-end restaurant. What I really like is cooking in the parchment paper. Why? First off your home will not smell fishy as is sometimes the case when grilling or sautéing on the stove top. Second is that plating is easy since everything is together in the parchment paper. Third, there are no pans to scrub. Finally, there is a great balance of satiating nutritional foods!
Rating: Unrated
All Reviews for Wild Salmon, Asparagus, and Shiitakes in Parchment
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Wild Salmon, Asparagus, and Shiitakes in Parchment
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
