Pouch-Cooked Salmon with Basil, Bell Pepper and Balsamic Glaze
Servings: 4. 4 pieces parchment paper 4 salmon fillets, about 6
ounces each 8 fresh basil leaves, plus
extra for garnish 1 green bell pepper, seeded and thinly sliced 1⁄2 cup thinly sliced white onion Salt and freshly ground black
pepper 1-2 lemons, thinly sliced 2 teaspoons olive oil 4 teaspoons balsamic glaze Place a large baking sheet on the bottom rack of the oven. Preheat oven to 400 degrees. Cut two crosswise slices into the flesh of each piece of salmon, each about
1⁄2-inch deep. Roll up the basil leaves and stuff them into the slits in the salmon. Arrange the bell pepper and onion slices on 4 pieces of parchment paper (arrange them in the center width-wise, and somewhat toward one end lengthwise; this makes folding easier and more even). Place the salmon on top of the bell pepper and onion. Season the salmon with salt and pepper. Top the salmon with the lemon slices and then drizzle with olive oil. Pull up the longer end of the parchment paper and fold it over the salmon, so the two ends meet. Starting from one side, roll up the two pieces of paper together to form (and completely seal) four pouches. Place the pouches directly on the hot baking sheet and bake for 20 minutes. Transfer the pouches to individual plates and open carefully to release steam. Drizzle the balsamic glaze over the salmon and garnish with fresh basil leaves.