Salmon PocketsFeatured by Parmeson Wines in the Pinot Noir Wine Club.
Incredibly simple yet presenting an array of amazing flavor. Cooked to perfection, the savory herbs, mustard, mayo, garlic and lemon elements making for a great meal. Pair with asparagus and a glass of Parmeson 2014 Pinot Noir.Yield: 6 Pockets
Prep Time: 35 Minutes
Cook Time: 20 Minutes
• 4 6oz salmon filets
• 1 Tbs whole coriander cracked with a mortar and pestle
• 1 tsp kosher salt
• 4 Tbs vermouth
• 1 lb asparagus
• 2 lemons, 1 ½ thinly sliced, ½ used for juice
• ½ cup mayonnaise
• 1 Tbs yellow mustard
• ½ tsp garlic salt
• ½ Tbs lemon juice
• 4 12x12” parchment paper, each folded in half
Preheat oven to 425°F.
For each filet:
Place ¼ of the asparagus spears on the parchment paper, starting at the fold. Place 1 salmon filet on top of the asparagus. Sprinkle with some of the coriander and salt. Lay three slices of lemon on the salmon. Pour 1 Tbs over the fish.
Fold parchment over fish, roll up the open sides to close the pocket. Repeat for each filet.
Place each pocket on a baking sheet, and place in oven for 20 minutes.
Mix remaining ingredients to make a sauce to serve along with the salmon.
*Note: pockets can be made an hour ahead of time and placed in the refrigerator before cooking.
Enjoy with a glass of Parmeson Pinot Noir! Cheers!
Recipe provided by Parmeson Wines from Katie's Kitchen.