Sockeye Salmon Steamed in Parchment with Juniper, Orange, and Rosemary

Up your omega-3 intake with these easy-to-make salmon parchment pockets. The sockeye fillets are first rubbed with a marinade of juniper berries, citrus zest, and garlic before being enclosed in parchment. Juniper has a strong, piney flavor and lends a unique tang to this dish. It also contains antioxidants with anti-inflammatory properties. Be sure to capture the juices that arise during steaming.

Sockeye Salmon Steamed in Parchment with Juniper, Orange, and Rosemary

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Servings

4 people

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Ingredients

• 1 1/2 tsp juniper berries
• 2 tsp finely chopped fresh rosemary
• 2 tsp lemon zest grated using microplane
• 2 tsp lemon juice
• 4 tsp orange zest strips made with citrus zester
• 2 tsp orange juice
• 1/2 tsp peeled and grated garlic
• 4 tsp extra-virgin olive oil
• 4 oz sockeye salmon fillets with skin, about 5each
• 1/4 tsp salt
• 1/4 tsp pepper
• slices Extra orangefor garnish

Ingredients 1 1/2 tsp juniper berries 2 tsp finely chopped fresh rosemary 2 tsp lemon zest grated using microplane 2 tsp lemon juice 4 tsp orange zest strips made with citrus zester 2 tsp orange juice 1/2 tsp peeled and grated garlic 4 tsp extra-virgin olive oil 4 oz sockeye salmon fillets with skin, about 5each 1/4 tsp salt 1/4 tsp pepper slices Extra orangefor garnish

Servings 4 people Print Recipe

Instructions

1. Preheat oven to 375 F. Cut 4 sheets of parchment paper, about 12 x 15 inches. Set aside.
2. Using mortar and pestle, crush juniper berries. In small bowl, combine juniper berries with rosemary, lemon zest, lemon juice, orange zest strips, orange juice, grated garlic, and olive oil.
3. Lay 4 cut sheets of parchment out on flat, clean, dry surface and place a piece of salmon in the center of each sheet, skin side down. Season with salt and pepper. Divide juniper berry marinade among salmon pieces, drizzling it overtop each piece. Rub marinade in with your hands, lifting salmon and rubbing a bit onto the skin side before replacing it on parchment, skin side down. Fold parchment over salmon, crimping edges to seal. Lay parchment parcels on baking sheet and cook in preheated oven for 20 minutes.
4. To serve, you can bring the packets to the table and have those enjoying the meal open their own. Alternatively, serve with a slice or wedge of orange and plate it before bringing it to the table. Carefully open each pouch, allowing any steam to escape, and remove the salmon, being sure to capture all the juices that arise during steaming.

Recipe Notes

Per serving: 235 calories; 28 g protein; 14 g total fat (2 g sat. fat); 2 g total carbohydrates (0 g sugars, 1 g fiber); 211 mg sodium