Deirdre's Dish ~

Dishing it up, dishing it out and making life delicious ~ one day at a time

The Power of Parchment Paper April 26, 2012


Parchment paper, also known as baking parchment, is a type of cellulose paper that is coated with silicone. Its primary use is to act as a nonstick disposable surface for baking and cooking. It can withstand heat and will not burn or smoke during use inside the oven. It can be used for most types of baking, including cookies, cakes, breads and cupcakes. It can also be used for cooking with a roasting pan or inside a casserole dish.

For me, Parchment paper is one of the must have essentials in my pantry. I regularly use it for baking, but most recently implemented it into my recipes for broiled fish ~ salmon in particular. The paper seems to absorb the excess oil from the fish in addition to lessening the unpleasant odor that can permeate the kitchen while cooking.

This recipe for broiled salmon is simple, delicious and the clean-up is a snap.

Ingredients:

  • 2 garlic cloves
  • 3/4 teaspoon finely chopped fresh rosemary leaves
  • 3/4 teaspoon finely chopped fresh thyme leaves
  • 1 tablespoon dry white wine
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons Dijon mustard
  • 2 tablespoons whole-grain mustard
  • Nonstick olive oil cooking spray
  • 6 (6 to 8-ounce) salmon fillets
  • Salt and freshly ground black pepper
  • 6 lemon wedges

Directions:

In a mini food processor, combine garlic, rosemary, thyme, wine, oil, Dijon mustard, and 1 tablespoon of whole-grain mustard. Grind the mustard sauce until combined, about 30 seconds. Transfer to a small bowl. Add remaining 1 tablespoon of whole-grain mustard to the sauce and stir to combine. Set aside mustard sauce.

Preheat the broiler. Line a heavy rimmed baking sheet with parchment paper.  Arrange the salmon fillets on the baking sheet and sprinkle them with salt and pepper. Broil for 2 minutes. Spoon the mustard sauce over the fillets. Continue broiling until the fillets are just cooked through and golden brown, about 5 minutes longer.

Recipe courtesy of foodnetwork.com
• 2 garlic cloves
• 3/4 teaspoon finely chopped fresh rosemary leaves
• 3/4 teaspoon finely chopped fresh thyme leaves
• 1 tablespoon dry white wine
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons Dijon mustard
• 2 tablespoons whole-grain mustard
• Nonstick olive oil cooking spray
• 6 (6 to 8-ounce) salmon fillets
• Salt and freshly ground black pepper
• 6 lemon wedges

Directions:
In a mini food processor, combine garlic, rosemary, thyme, wine, oil, Dijon mustard, and 1 tablespoon of whole-grain mustard. Grind the mustard sauce until combined, about 30 seconds. Transfer to a small bowl. Add remaining 1 tablespoon of whole-grain mustard to the sauce and stir to combine. Set aside mustard sauce.
Preheat the broiler. Line a heavy rimmed baking sheet with parchment paper.  Arrange the salmon fillets on the baking sheet and sprinkle them with salt and pepper. Broil for 2 minutes. Spoon the mustard sauce over the fillets. Continue broiling until the fillets are just cooked through and golden brown, about 5 minutes longer.

Recipe adapted from  foodnetwork.com

 

 
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