13 April 2013

Climbing Rocks & Salmon in Parchment

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

cutting board
cookie sheet
parchment paper

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

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

food processor with blade attachment
rubber spatula
measuring cups

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

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!