Sockeye Salmon Steamed in Parchment with Juniper, Orange, and Rosemary - alive magazine
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…
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Cooking tools:
- Microplane
- Rolling pin
- Chef's knife
- Cutting board
- Measuring spoon
- Mixing bowl
- Parchment paper
- Baking sheet
- Oven
- Plate
Ingredients
- 1 1/2 tsp (7 mL) juniper berries
- 2 tsp (10 mL) finely chopped fresh rosemary
- 2 tsp (10 mL) lemon zest, grated using microplane
- 2 tsp (10 mL) lemon juice
- 4 tsp (20 mL) orange zest strips, made with citrus zester
- 2 tsp (10 mL) orange juice
- 1/2 tsp (2 mL) peeled and grated garlic
- 4 tsp (20 mL) extra-virgin olive oil
- 4 sockeye salmon fillets, with skin, about 5 oz (160 g) each
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) pepper
- Extra orange slices, for garnish
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