Salmon Packet with Fennel & Orange

Salmon Packet with Fennel & Orange
1 tbsp unsalted butter
2 6-oz skinless salmon fillets
1/8 tsp salt, plus more for seasoning
black pepper
1 c thinly sliced fennel (1 bulb)
1 small red bell pepper thinly sliced into strips
1 small orange, peeled and sliced into rounds (pith and membrane removed)
1 c arugula or other baby greens
1 tsp olive oil
1 tsp red wine vinegar
In a small bowl, microwave butter on high for 20 seconds or until melted. Brush butter on the salmon and season the fillets with salt and pepper.Fold two 14-by-18-inch sheets of parchment* paper in half, widthwise. Opens sheetsand add an equal amount of fennel and bell peppers to one side of each. Place salmon fillets on top of vegetables, then top with orange slices. Fold sheets over to close, then roll and crimp edges to form a sealed packet.

En Papillote: French for ‘in parchment packet’. It’s easier to do than it sounds. View instructions with images.

Microwave packets on hight for 4 minutes. Open a corner of a packet (careful! the steam escaping will be very hot!) and check that salmon flakes at the touch of a fork. If not, microwave in 25-second intervals until fish is done.

While salmon cooks, toss arugula with olive oil, vinegar, and 1/8 teaspoon salt. Open packet,s top fish with greens, and serve.

*Foil packets would work, too. These should be baked (NOT MICROWAVED!) at 350 degrees for 20 minutes, or until fish flakes easily with a fork.

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About Anna K Amendolare

Anna, of aka design, is a web designer and digital marketer. She contributes recipes via homeharv.wordpress.com, manages all of the email marketing for HH, and serves as webmaster for Hometown Harvest. When she is not in front of her computer, she enjoys baking, craft beer, and spinning & cycling to burn off those calories.

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