Salmon With Tomatoes and Cucumbers

"This recipe was demonstrated at a brown bag lunch -- it is so good! This serves 10 but is divided easily to make less or more servings."
 
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photo by Nif_H photo by Nif_H
photo by Nif_H
Ready In:
25mins
Ingredients:
9
Serves:
10
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ingredients

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directions

  • To make lemon infused olive oil: combine extra virgin olive oil with lemon rind (use a vegetable peeler using the outside of the lemon - no pith) and let sit overnight.
  • Preheat oven to 425-degrees F.
  • Season salmon with salt and pepper.
  • Cut parchment into 8"x11" pieces.
  • Put salmon with vegetables on center of parchment, add olive oil and wine. Then top with dill, shallot and salt and pepper.
  • Fold parchment over salmon, making packages (papillotes), securing edges well. Place on cookie sheet.
  • Bake in preheated oven for 9 - 10 minutes.

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Reviews

  1. The fresh flavours of this dish show off the ingredients so make sure that you don't skimp on quality! I like fish cooked this way but it's very boring looking so the colours of the tomato, cucumber and fresh dill added something to the way that I have made it in the past. Made for the Tasty Testers for ZWT9. Thanks ellie_! :)
     
  2. This is really good, and would be a great dish for a group. I made just two servings, using flounder because that was what I pulled out of the freezer. The lemon infused oil is such a nice touch. I was tired from shoveling mountains of snow, so made one package for both fillets - the fragrance when I cut it open was just lovely. Omitted the cucumbers as I've never liked them cooked. Really, you could adopt this technique with all kinds of fish and herbs. I suspect you might need more oil/white wine if really making 10 servings. I spooned my sauce over rice on the side and you definitely want to have that available.
     
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RECIPE SUBMITTED BY

<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>
 
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