Salmon Packets
Mouthwatering salmon packets with curried couscous and tender veggies is a feast for the senses ~ bake in the oven, or grill!
Servings: 4 packets
Equipment
- 4 sheets parchment paper or foil 24 inches long
Ingredients
- 1 1/4 cup fine couscous (Moroccan)
- 1 tsp curry powder
- 1 tsp turmeric
- 1 tsp salt
- 2 Tbsp olive oil, plus more for drizzling.
- 4 stalks asparagus, trimmed into 2 inch pieces. Thin or medium asparagus works best for this recipe. Thick asparagus won't cook quickly enough.
- 2 ears corn, kernels removed
- 1 bell pepper, sliced into thin 2 inch strips
- 1 zucchini, sliced into thin half moons
- 1/2 small red onion, sliced into slivers
- 1/2 cup black olives, sliced
- 1/2 cup slivered almonds
- 1-1 1/2 lb salmon fillet, cut into 4 equal pieces
- 1 lemon, thinly sliced
Instructions
- Preheat oven to 400F
- Put couscous in a heatproof bowl. Boil 1 1/4 cup water with 2 tablespoons of olive oil, the curry powder, turmeric, and a teaspoon of salt. Pour the water over the couscous, stir, and cover for 5 minutes. Fluff well with a fork to separate the grains. Note: if your couscous is packaged, follow any package directions for the proportion of water to couscous.
- Lay out sheets of parchment paper. Divide the couscous evenly among the four sheets, placing it in a heap in the center.
- Add the veggies and nuts on and around the couscous. Season with salt and pepper, and top with small cubes of butter (optional.) Lay salmon on top and press down slightly to level it. I like to add a lemon slice to the salmon. Season again with salt and pepper and sprinkle all with fresh rosemary. Drizzle everything generously with olive oil.
- Fold up the packets: raise the 2 long ends up and fold down like you would fold a lunch bag. Then roll or fold up the sides. Remember to leave a little air space in your packet, don't fold too tightly against the food.
- Make a few small slits in the tops of the packets with the tip of a sharp knife to let the steam out.
- Arrange the packets 2 each on 2 baking sheets. They can be baked immediately or refrigerated until ready to bake.
- If baking immediately, bake for 20 minutes, or until the salmon is cooked through and flakes easily with a fork (145F)* Your time could be a bit shorter or longer.
- Serve immediately, but warn diners about hot steam that will escape as you open the packets.
Notes
*The FDA recommends an internal temperature of 145°F for cooked fish to avoid the risk of food-borne illness. This works ok for fatty farmed salmon, but lean, wild salmon can become tough and dry. The Wild Alaskan Company, and many chefs, suggest cooking wild salmon to Medium, or no longer translucent in the center with firmer flakes: 125F to 130F. I can't recommend under-cooking your salmon, but you'll figure out what works for you. (Don't try this if you're pregnant, elderly, or have certain medical conditions.)
Grilling instructions
Foil packets work better than parchment paper on the grill. If your grill is equipped with a thermostat set it to 400F. Keep in mind that grills use direct and radiant heat, which can be more intense and uneven compared to an oven. This can result in faster cooking times, so for salmon packets that means 10-15 minutes.
Nutrition
Calories: 676 kcal · Carbohydrates: 60 g · Protein: 47 g · Fat: 28 g · Saturated Fat: 4 g · Polyunsaturated Fat: 7 g · Monounsaturated Fat: 15 g · Trans Fat: 0.01 g · Cholesterol: 94 mg · Sodium: 938 mg · Potassium: 1414 mg · Fiber: 8 g · Sugar: 7 g · Vitamin A: 1374 IU · Vitamin C: 52 mg · Calcium: 100 mg · Iron: 4 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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