A beautiful meal where salmon is placed on a bed of oranges, lightly seasoned and topped with rings of jalapeno peppers. All cooked nice and steamy with olive oil and white wine. Parchment Poached Orange Jalapeno Salmon is a treat of a meal.
The Pouch Meal Testimonial:
Parchment paper and I have become very good friends as of late. We became well acquainted while I attended Cook Street Culinary School and I guess you could safely say I’ve become a bit obsessed with this cooking method. I blame the accolades. Who can resist a barrage of compliments when you serve a meal. It’s extremely gratifying. Pouch meals are irresistible visual, filled with healthy and colorful ingredients. They steam themselves into bliss and when opened the aromas escaping the packet are intoxicating.
Pouch Meal Perks:
With just a little prep, and sometimes some pre-cooking, dinner is ready in about twenty minutes. And they are so versatile, any herbs, any spices, any vegetables that you love, you can go crazy with options. Just one strict rule: no red meat. It turns gray and the texture is impossible when cooked using parchment paper…not appealing.
My Latest Inspiration:
For my latest pouch meal, I had a beautiful salmon filet in the freezer from our neighbor Tony who went fishing in Alaska. With such pure fresh flavor, I wanted to keep the flavor on the fresh side. I placed the salmon on a bed of sliced oranges and topped with with jalapenos and thyme. The only dry seasoning I used was a sprinkle of New Mexico Red Chile Powder.
This time my only vegetable was cooked separately…a baked potato with sour cream and butter. Wow, what a great meal.
Before we get to the recipe, I want to remind you about my Pouch Potato post which also demonstrates how easy it is to fold these parchment pouches. However, for this meal, my long salmon filet was folded in parchment and secured with Butcher Twine to secure the cooking packet. Don’t own butcher’s or baker’s twine? I use mine a lot. I’ve included an Affiliate Link for your shopping convenience.
Recipe for Salmon Cooked in Parchment Paper
Parchment Poached Orange Jalapeno Salmon
- 3/4 pound Salmon Filet
- 2 navel oranges washed and thin sliced
- 2 jalapeno peppers stem and seeds removed, sliced
- 1/2 teaspoon New Mexico Red Chile Powder
- 2 tablespoons white wine
- 1 tablespoon olive oil
- salt and pepper to taste
- 2-3 sprigs fresh thyme
- Preheat oven to 400 degrees.
- Lay out a sheet of parchment paper large enough for the salmon and with room to be able to fold fold and enclose.
- Slice oranges and lay on the parchment paper. Lay Salmon on top of oranges.
- Sprinkle salmon with red chile powder, and top with slices of jalapeno. Lay sprigs of thyme on next and drizzle with olive oil. Splash on the white wine.
- Fold the paper over the salmon and seal as well as you can. Use twine to make the packet hold together even more securely.
- Bake salmon for 20 minutes.