Source: dLife DD

Salmon delicately spiced and baked in parchment.

Servings

1.25 tsp fennel seed
1 tbsp black peppercorns (6 whole peppercorns)
2 whole cloves
1 pinch whole star anise (1 whole star anise)
1 cinnamon sticks
4 salmon fillet , skinless
0.5 tsp salt
1 cup chopped leeks

1 Preheat oven to 425 degrees F.
2 Add fennel seeds, peppercorns, cloves, anise, and cinnamon stick to a small skillet. Cook for 1 minute over medium heat; mixture will begin to let off a sweet aroma.
3 Move warmed spices to a coffee grinder or spice grinder and pulse until a powder forms.
4 Cut 4 (12-inch) pieces of parchment paper. Arrange 1 piece of salmon, skin side down, in the middle of each piece of parchment. Season with salt and ground spices. Lay leeks on top of salmon. Seal parchment up like a package and arrange on a baking pan.
5 Move to oven and cook until package is puffed and golden, about 20 minutes. Move to a serving platter and slice open to serve.

This technique creates a moist, succulent piece of fish with an amazing sweet aroma . Use this technique with chicken and shrimp too.