I make dinner at 2:00 because 2:00 is nap time in my house. Bascially I take it as far as I can so that I only have 5-10 minutes worth of active work to get it on the table, counter or highchair at dinner time.
Recently I tried a recipe for Salmon and Spinach in parchment that I found in Everyday Food Magazine. This recipe is worth sharing because it has all the the perfect make ahead nap time, prepper qualities that I look for in a meal but it did need some adjustments. So here is my version…
Grab the Following….
8-oz spinach or any other salad base
1-tablespoon grated orange zest, plus 3 oranges, peeled and cut into 1/4 inch rounds
*I used those cutie tangerine things that were already on my counter
4-skinless salmon fillets (1.5 lbs)
*I buy the salmon portions that are skinless and already cut
2-inch piece fress ginger, peeled and cut into thin strips
*I washed my ginger but did not peel it
1-shallot, thinly sliced
*Use as much as you want
2-tbl olive oil
salt and pepper
1. Oven at 400. 2. get a 16″ long sheet of parchment for each salmon piece. 2. Pop the salmon right in the center of the parchment 3. Top with orange zest, orange slices, ginger, shallots, salt, pepper and drizzle a little olive oil on top.
Create your package…
1. Take the long ends of the paper and bring them together. 2. Fold that down three times to make a seam. *Just like you were rolling down the top of the paper bag…just nicer. 3. Now just take the open ends and fold it under the salmon to secure it. 4. Now throw the little packages in the fridge until you are ready.
Place your packages on a cookie sheet and pop it in the over for 18 minutes and you are done.
Place your salmon on a bed of spinach, arugula or whatever. In the original recipe from Marty (Martha Stewart) she has you put the spinach in the parchment and roast it with the fish. I don’t recommend it. The spinach disappears to nothing and actually does not taste that great.
Everyone ate it. I found it easy and we all survived.