And then there's the fact that she inspires me to try to be a tiny bit like her. I think we need people in our lives who make us want to be better versions of ourselves. Martha does that to me. Luckily, I can feel a little bit like her every time I attempt one of her recipes.
In the March 2011 issue of Martha Stewart Living, there is a wonderful piece on salmon recipes cooked in parchment paper. I had never tried cooking with parchment paper as my boyfriend and I always bake our salmon on the stove-top. However, I had heard great things, like the fact that baking in parchment allows all the flavors to meld together.
Besides the fact that the salmon was a bit too oily, the recipe turned out quite well.
|The version from Martha Stewart Living.|
Original recipe from Martha Stewart Living
3/4 cup fresh flat-leaf parsley
2 garlic clove, chopped
1 tablespoon olive oil
2 boneless salmon fillets
1/2 teaspoon crushed red-pepper flakes
2 cups spinach, thinly sliced
1 cup canned chickpeas, drained
I modified the recipe a tiny bit. As for directions:
1. Pulse the garlic, parsley and olive oil in a food processor.
2. Place 1/2 chopped spinach and 1/2 chickpeas on a piece of parchment paper.
3. Put one salmon fillet on top. Smear with the parsley mixture and sprinkle some salt and red-pepper flakes.
4. Fold over the other half of the parchment paper so as to cover the salmon fully. Curl the edges to close fully.
Bake at 400 degrees F for 9-10 minutes. 12-13 if your fillets are huge (like mine were).
Healthy tip: Protein should be the size of the palm of your hand. So even if your fillet is twice as large, that shouldn't dictate how much you eat.
Recipe rating: 4/5
I thought this was a super easy and straight-forward recipe. The prep work was minimal and the cook time was even shorter, meaning I had dinner on the table in under a half hour!
|Mine's not as elegant...|
Beware: Salmon is an oily fish. Thus, if you slather on TOO much of the parsley mixture, your already oily fish will be overly so. Thus I would recommend using just enough of the mixture to lightly cover the salmon. Next time I will try using half as much oil...
I served mine with quinoa, which was a fitting accompaniment.