Hawaiian Salmon
Salmon is a great protein to prepare on weeknights: it defrosts in a pinch and cooks up even faster. Unfortunately, salmon has a tendency to dry out in what seems like the blink of an eye. But, not this Hawaiian Salmon dinner recipe!
To keep the salmon moist and tender, we used parchment paper to steam the salmon in the oven. This technique, sometimes called dry-poaching or oven-poaching, requires no oil at all and clean-up is a breeze. Simply place salmon steaks centered on your parchment paper circle top with fresh pineapple, cilantro, and other ingredients, fold the paper over the lot of it, and crimp the edges together.
This parchment envelope technique works with a variety of proteins, especially other white fish, like cod or halibut. It’s also a great way to keep vegetables moist in the oven, without using heaps of oil. For quick and even circles, trace around a plate before cutting the parchment. Most standard dinner plates are 12-inches in diameter (or close enough to count in this recipe).
Prep Time 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 2 Servings
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Ingredients
2 4-oz. raw salmon steaks rinsed, patted dry
Sea salt (or Himalayan salt) and ground black pepper to taste (optional)
0.5 cup chopped fresh pineapple
1 medium shallots finely chopped
0.13 cup finely chopped fresh cilantro
Parchment paper
Instructions
Preheat oven to 400° F.
Cut parchment paper into four circles about 12-inches in diameter each. Fold each circle in half. Place on baking sheet. Place a salmon steak in the center of each parchment half circle. Season with salt and pepper if desired.
Top salmon evenly with pineapple, shallots, and cilantro. Fold other half of parchment over ingredients and crimp edges to seal. Bake for 10 to 12 minutes, or until fish flakes easily when tested with a fork. Be careful when opening pouches as steam will be released.
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