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Wild Salmon, Asparagus, and Shiitakes in Parchment

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Recipe photo courtesy of Raymond Hom

When you bake fish and vegetables in parchment, you are steaming them in their own juices. It preserves nutrients and requires little added fat. Serve with cooked brown rice, barley, or another whole grain.

Source: Martha Stewart Living, May 2013
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  • MLD03410
    18 FEB, 2014
    This recipe is very good have made it twice. I cut what is called for in half (for two people) and still find I need to cook longer. I usually leave in for ~15 mins and that is for salmon that is about an inch thick and leaves it still all pink and flaky, but any less leaves the a little raw in the center and not in a good sushi type of way. :)
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  • Household Chef
    20 JAN, 2014
    This is one of my favorites to make since it is relatively simple, yet, when plated, looks like what you would get at a high-end restaurant. What I really like is cooking in the parchment paper. Why? First off your home will not smell fishy as is sometimes the case when grilling or sautéing on the stove top. Second is that plating is easy since everything is together in the parchment paper. Third, there are no pans to scrub. Finally, there is a great balance of satiating nutritional foods!
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