Salmon in Paper Hearts
The beautiful presentation in the paper heart makes this dish extra romantic and
I love this recipe. It’s the perfect meal to serve on date night. Not only is
it delicious, but it's incredibly easy to make and there are no pots and pans to
clean up afterwards. That’s what I call romance! The salmon is steamed to perfection
using this French method of cooking, and the vegetables are bright and full of flavor.
The butter combines with the orange zest and herbs to make the perfect butter sauce.
- 2 (4-6 ounce) skinless wild caught salmon filets
- 10 pieces asparagus, ends trimmed
- 4 baby patty pan squash, cut in half (one small sliced zucchini can be substituted)
- 8 thin strips of red bell pepper
- 10 petite baby carrots
- 8 fingerling or baby potatoes, 1/4 inch sliced
- 4 tablespoons Challenge Unsalted Butter
- 1 teaspoon grated fresh orange peel
- 2 tablespoons diced fresh herbs of your choice
- Salt and pepper
(You'll also need scissors, parchment paper, and a baking sheet.)
- Heat your oven to 400 degrees F.
- Next, cut four pieces of parchment paper, approximately 15 x 15 inches.
Stack paper back to back. Draw a large heart in pencil, cut out with scissors.
- To assemble paper heart packets, place salmon filet in the center of two
of the cut out hearts. Carefully arrange the asparagus, patty pan, red bell
pepper, carrots and potatoes among the two hearts. Top each with two tablespoons
of butter, orange zest and fresh herbs. Season both hearts with salt and pepper
to taste. Place the remaining two paper hearts on top of salmon and vegetables.
- To seal edges, begin by rolling a small 1 inch section over, then fold.
Repeat this until all edges are sealed.
- Place hearts on a baking sheet and place on the middle rack in oven.
- Bake for 20 minutes and remove from oven. Let heart packets rest for about
4 minutes before opening.
About Suzanne: Suzanne Clark is a mother of five and enjoys living in Phoenix
with her husband and her family. Every day is a creative endeavor for Suzanne. A
self-taught artist and cook, she creates award winning recipes and decorates homes
with her unique style and artwork. A few of her many accomplishments include winning
first place in the top ten in The World Food Championships, and winning many other
national cooking contests throughout the past years. As an artist, her artwork in
showcased in many homes across the country from Michigan to California. Suzanne
loves to share her creativity by teaching art and cooking classes to people of all
ages. She also is featured on several local television shows in the Phoenix area,
as well as being featured in an upcoming miniseries coming this spring.
By Suzanne Clark
Recipe and photo used with permission from: Challenge Dairy
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