Baked Salmon in Parchment Paper

Brian Moran, a culinary instructor at Milwaukee Area Technical College, suggests baking fish in parchment paper, a French technique where the fish is sealed inside a packet. If you don’t have parchment paper, aluminum foil can work in a pinch.

The beauty of this dish is that it can work with other types of fish, and the vegetable sides are flexible. Moran adds sliced potato, couscous or rice plus carrot slices and green vegetables that are uniform in size. You could also use spring vegetables, such as asparagus or snap peas.

( Makes 4 servings)

4 center-cut salmon fillets (about 5 ounces each), skin and bones removed

2 tablespoons compound butter (divided) (see recipe)

3 carrots, peeled and cut into 1-inch pieces

4 brussels sprouts, halved

4 medium potatoes, peeled and cut into thin slices (or 3 cups cooked rice)

Sea salt to taste

Extra-virgin olive oil for greasing parchment

Make compound butter first, using recipe below. Chill as directed.

Preheat oven to 375 degrees, then cut a 15-inch-long piece of parchment paper (for a 15-inch square) and fold in half. Using a scissors, cut a half heart shape around the folded sheet of parchment. When paper is opened, you'll have a heart shape for baking the salmon. Butter or lightly oil the center of the heart at the crease.

The crease is where you beginning placing a bed of sliced potato (or ¾ cup rice), being careful not to overload the right side of the paper. Place salmon on the sliced potato (or rice), then add carrots, which should be uniform in size.

Season salmon to your liking, then add a slice of compound butter.

Fold left side of paper over to meet edge of paper on the right. Starting on the top of the paper, tightly crimp paper from top to bottom, keeping paper tight and forming a seal. Place fish in parchment on a baking sheet and place in preheated oven.

Bake 12 to 15 minutes. The parchment packets will puff and turn brown around the edges. Remove from oven and let fish rest a minute, then place parchment packets on dinner plates. To serve, carefully pinch the center of the paper with two fingers and slowly open. Be careful because the steam will escape when the paper is pulled open to expose your baked salmon.