{"id":280,"date":"2013-03-02T20:31:43","date_gmt":"2013-03-02T20:31:43","guid":{"rendered":"http:\/\/www.tildenave.com\/?page_id=280"},"modified":"2023-05-04T15:04:02","modified_gmt":"2023-05-04T15:04:02","slug":"salmon-baked-in-parchment-paper","status":"publish","type":"page","link":"https:\/\/www.tildenave.com\/?page_id=280","title":{"rendered":"Salmon Baked in Parchment Paper"},"content":{"rendered":"<p><strong>Creator:<\/strong><\/p>\n<p>Martha stewart<\/p>\n<p><em><strong>Notes:<\/strong><\/em><\/p>\n<p><em>Baking parchment, which can be purchased at kitchen-supply stores and some butcher shops, is useful to have on hand. Use any fresh herb you like with the fish.<\/em><\/p>\n<p><strong><em>Ingredients:<\/em><\/strong><\/p>\n<p>Serves 4<\/p>\n<ul>\n<li>\u00a04 \u00a0salmon fillets, 6 to 8 ounces each<\/li>\n<li>1 bunch\u00a0leeks, sliced thin and well washed<\/li>\n<li>Dry\u00a0white wine<\/li>\n<li>Olive oil<\/li>\n<li>1 bunch\u00a0chervil or other fresh herb, chopped<\/li>\n<li>\u00a0Unsalted butter, melted<\/li>\n<\/ul>\n<p><em><strong>Recipe:<\/strong><\/em><\/p>\n<ol>\n<li>Heat oven to 350\u00b0. Fold a 24-inch sheet of parchment paper in half, and cut out a heart shape about 3 inches larger than fish fillet. Place the fillet near the fold, and place a handful of leeks next to it. Drizzle the fish with wine and olive oil, and sprinkle with salt, pepper, and chervil.<\/li>\n<li>Brush edges of parchment paper with melted butter, fold paper to enclose fish, and make small overlapping folds to seal the edges, starting at curve of heart. Be sure each fold overlaps the one before it so that there are no gaps. Brush the outside of the package with melted butter. Repeat with rest of fillets.<\/li>\n<li>Put packages on a baking sheet, and bake until paper is puffed and brown, about 10 to 15 minutes.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Creator: Martha stewart Notes: Baking parchment, which can be purchased at kitchen-supply stores and some butcher shops, is useful to have on hand. Use any fresh herb you like with the fish. Ingredients: Serves 4 \u00a04 \u00a0salmon fillets, 6 to &hellip; <a href=\"https:\/\/www.tildenave.com\/?page_id=280\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":46,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-280","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.tildenave.com\/index.php?rest_route=\/wp\/v2\/pages\/280","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tildenave.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.tildenave.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.tildenave.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tildenave.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=280"}],"version-history":[{"count":2,"href":"https:\/\/www.tildenave.com\/index.php?rest_route=\/wp\/v2\/pages\/280\/revisions"}],"predecessor-version":[{"id":423,"href":"https:\/\/www.tildenave.com\/index.php?rest_route=\/wp\/v2\/pages\/280\/revisions\/423"}],"up":[{"embeddable":true,"href":"https:\/\/www.tildenave.com\/index.php?rest_route=\/wp\/v2\/pages\/46"}],"wp:attachment":[{"href":"https:\/\/www.tildenave.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=280"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}