Salmon in Paper Canoes

Start by making a small canoe using parchment or baking paper (they are interchangable).Then add sliced tomatoes and a bed of baby asperagus and top with a salmon fillet then finish with a honey mustard sauce and bake. Unique presentation that tastes great.

Nov 13, 2023 - serves 4

What You Need -

(Parchment/Baking Paper)

4 Salmon Fillets

2 TBS melted butter

2 Tomatoes (sliced)

Asparagus (small) (about 20 - 24)

1/4 cup olive oil

2 tsp Dijon Mustard

2 tsp Honey

2 Crushed Garlic Cloves or 1 TBS of crushed garlic from a jar

1 lemon- final plate garnish

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Make the Boats -

Roll out 4 sections of baking paper cutting at about about 18 inches. You'll have 4 retangular shapes that you will fold starting on the longer side "accordion style". Once they are completeing folded, tie off the ends with string. Ensure your "canoe" is large enough to house the salmon.

Fill the Boats -

Add several sliced tomatoes to bottom of boat and on top of that add a small handfull of baby asperagus, drizzle just a little melted butter over the top, then add the salmon fillet on top.

Make the marinade -

In a bowl, mix 1/4 cup olive oil, 2 crushed garlic cloves, 2 spoons of honey, 2 tsp dijon mustard and a little S&P. Using a brush, cover the tops of the salmon with the marinade.

Complete -

Place boats on a cookie sheet and bake in a 375 degree oven for about 20 minutes (or when an inserted thermometer reads 135 degrees).

CHEF's NOTES:

• Best to use skinned salmon.
• Feel free to substitute the tomatoes and asperagus with another veggie of your own choosing: spinach, mushrooms, the list goes on.