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Seafood


Dilled Salmon in Parchment

 

2 Servings


  • 8 ounces skinless fresh salmon (2 4-ounce fillets)
  • 2 tablespoons Brummel & Brown Buttery Spread, melted
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh dill weed
  • 1 tablespoon chopped shallot
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Preheat oven to 400° F.

Cut 2 pieces parchment paper into 12-inch squares; fold squares in half diagonally and cut into half heart shapes. Open parchment; place fish fillet on one side of each heart.

Combine butter and lemon juice in small cup; drizzle over fish. Sprinkle with dill, shallots, salt, and pepper.

Fold parchment hearts in half. Beginning at top of heart, fold edges together, 2 inches at a time. At tip of heart, fold parchment over to seal.

Bake 10 minutes or until parchment pouch puffs up. To serve, cut an "X" through the top layer.

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