I would like to raise a toast to longer days! It is amazing how much more energy is left at the end of a work day to get out and about! Today was a day of climbing at an old favorite desert spot called Atomic Energy.The wind was howling and we were pumped. So pumped that we came home starving and I managed to use my hands, tired from turning a cruisy 5.8 climb into a 5.10 junk show, to create a delicious parchment package of salmon, veggie goodness.
Happy Spring everyone!
The Salmon in Parchment & the Pea Puree
For the Salmon
THE TOOLS
knife
cutting board
cookie sheet
parchment paper
THE GOODIES
2 Well sourced Salmon Fillets
1medium head broccoli, trimmed (save stem for future use)2 carrots, peeled into ribbons
6 mini sweet peppers, stemmed or 1 bell pepper, sliced
2 cloves of garlic, whole
handful of sundried tomatoes, sliced
1 TBSP fresh ginger, minced
pepper to taste
2 pieces of parchment large enough to hold ingredients and
roll up (apx. 10"x12")
Extra Virgin Olive Oil
2 sprigs of thyme
THE KNOW HOW:
Preheat the oven to 400
1. Season Salmon and set skin side down on parchment
2. Top with veggies
3. Drizzle Extra Virgin Olive Oil
4. Wrap and bake for 10 minutes to ensure salmon does not overcook (I made this mistake)
*cook longer if filets are bigger
5. Take out of oven and open up parchment to keep from cooking too much while you finish up Pea Puree
Pea Puree
THE TOOLS
food processor with blade attachment
rubber spatula
measuring cups
THE GOODIES
10 oz bag of frozen peas, thawed
1/2 C shredded parmesan (optional)
1/2 C Extra Virgin Olive Oil
1/4 Cup Salsa Verde
1 clove garlic
THE KNOW HOW
1. Throw all ingredients in the food processor and puree until smooth
2. Spread 1/4 Cup on bottom of plate
3. Place Salmon and Veggies on top and enjoy!
