Sockeye Salmon Steamed in Parchment with Juniper, Orange, and Rosemary
Servings
4people
Servings
4people
Ingredients
  • 1 1/2tsp juniper berries
  • 2tsp finely chopped fresh rosemary
  • 2tsp lemon zestgrated using microplane
  • 2tsp lemon juice
  • 4tsp orange zest stripsmade with citrus zester
  • 2tsp orange juice
  • 1/2tsp peeled and grated garlic
  • 4tsp extra-virgin olive oil
  • 4oz sockeye salmon filletswith skin, about 5each
  • 1/4tsp salt
  • 1/4tsp pepper
  • slices Extra orangefor garnish
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