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indiana_jOkay, I think I have to give up the ghost and just really keep in mind that with the exception of maybe one or two pieces here or there when they're REALLY tasty, I just don't like asparagus. They're too bitter for me and I think this is one vegetable that I can just sort of ignore now. Overall, this was a nice dish but I think next time I might mix the olive oil and spices together and then marinate the fish and potatoes. I was surprised at how well the parchment paper coffin (what? That's what they looked like!) did to cook everything - the potatoes were still crunchy on the outside but soft once you bit into them.
A note: I didn't really want to make 4 servings, so I only did half of this. And it originally called for halibut but the store didn't have it. Thhhbt.
Also, is tarragon supposed to smell like black licorice?
1 1/2 lbs small red potatoes, sliced about 1/4 inch thick
4 6-oz salmon fillets, skin removed
2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons chopped fresh tarragon
4 scallions, trimmed and cut into 1-inch pieces
1 lb asparagus, trimmed and cut into 1-inch pieces
1 table spoon extra virgin olive oil
Parchment paper (it actually gives you instructions on how to cut out 8 pieces and wrap but I just used tooth picks)
Heat oven to 400 F. Divide the parchment paper sheets between 2 baking sheets. Place 1/4 of the potatoes in the center of each sheet. Rinse the salmon fillets and pat them dry with paper towels. Place the fillets on top of the potatoes. Season with the salt and pepper. Add the tarragon, scallions and asparagus. Drizzle with the oil. (Here's where I think mixing it up and dunking might work better.) Cover completely with the paper. Bake for 25 minutes. (Although you can't check for doneness (is that a word, cookbook?), this is ample time for the fish and potatoes to cook through._ To serve, place a packet on each plate and cut open.
They're helpful little tidbit is:
The next time, use almost anything that swims in place of the halibut. (So, otter?) Salmon, tuna, and cod all work just fine and cook in about the same amount of time.
Overall, a neat little dish. I'd play around with it to get the flavors exactly the way I want them, though.
You want to know the best part of the meal, though? The store was selling six ears of corn for $2.50 so I picked some up on a whim. I tossed two into a pot of boiling water for, oh, about 7 or 8 minutes. While that was cooking, I tossed some butter into the baby pot to melt and added salt, pepper and chives.
I don't know what it was but the first bite was BLISS. Perfectly cooked corn on the cob with a very simple but oh so very good sauce (I thought it was too much salt when I dumped it in but it was the perfect amount). I'm one of those people who save their favorite bit for last, sort of like a reward, and oh man, I wish I'd made more even though I'm happily full (the other one is for lunch).
A note: I didn't really want to make 4 servings, so I only did half of this. And it originally called for halibut but the store didn't have it. Thhhbt.
Also, is tarragon supposed to smell like black licorice?
1 1/2 lbs small red potatoes, sliced about 1/4 inch thick
4 6-oz salmon fillets, skin removed
2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons chopped fresh tarragon
4 scallions, trimmed and cut into 1-inch pieces
1 lb asparagus, trimmed and cut into 1-inch pieces
1 table spoon extra virgin olive oil
Parchment paper (it actually gives you instructions on how to cut out 8 pieces and wrap but I just used tooth picks)
Heat oven to 400 F. Divide the parchment paper sheets between 2 baking sheets. Place 1/4 of the potatoes in the center of each sheet. Rinse the salmon fillets and pat them dry with paper towels. Place the fillets on top of the potatoes. Season with the salt and pepper. Add the tarragon, scallions and asparagus. Drizzle with the oil. (Here's where I think mixing it up and dunking might work better.) Cover completely with the paper. Bake for 25 minutes. (Although you can't check for doneness (is that a word, cookbook?), this is ample time for the fish and potatoes to cook through._ To serve, place a packet on each plate and cut open.
They're helpful little tidbit is:
The next time, use almost anything that swims in place of the halibut. (So, otter?) Salmon, tuna, and cod all work just fine and cook in about the same amount of time.
Overall, a neat little dish. I'd play around with it to get the flavors exactly the way I want them, though.
You want to know the best part of the meal, though? The store was selling six ears of corn for $2.50 so I picked some up on a whim. I tossed two into a pot of boiling water for, oh, about 7 or 8 minutes. While that was cooking, I tossed some butter into the baby pot to melt and added salt, pepper and chives.
I don't know what it was but the first bite was BLISS. Perfectly cooked corn on the cob with a very simple but oh so very good sauce (I thought it was too much salt when I dumped it in but it was the perfect amount). I'm one of those people who save their favorite bit for last, sort of like a reward, and oh man, I wish I'd made more even though I'm happily full (the other one is for lunch).
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(no subject)
Date: 2010-07-09 08:55 am (UTC)(no subject)
Date: 2010-07-09 11:57 am (UTC)(no subject)
Date: 2010-07-09 03:36 pm (UTC)Yes. And the herb description is in the GHK cookbook I got you.
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Date: 2010-07-09 03:45 pm (UTC)