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Salmon and Chanterelles in Parchment
Source: dLife

Moist and succulent salmon packages with leeks, mushrooms, and a white wine sauce.

Prep Time: 20 minutes
Cook Time: 10 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 323.6
Total Carbs 5.8 g
Dietary Fiber 1.0 g
Sugars 2.0 g
Total Fat 10.4 g
Saturated Fat 1.6 g
Unsaturated Fat 3.4 g
Potassium 1258.2 mg
Protein 47.3 g
Sodium 165.7 mg
Dietary Exchanges
1/2 Fat , 1 Vegetables , 5 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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4 oz  fresh leeks
4 each  salmon fillet
0 1/2 lb  fresh mushrooms
2 tsp  extra virgin olive oil
0 1/4 cup  white wine
1 pinch  salt and pepper
  1. Make four 13- by 15-inch rectangles out of parchment paper or aluminum foil. Fold each rectangle in half crosswise; beginning at fold, cut out a half-heart 7 inches wide and 13 inches long. Open each and lay flat.
  2. Separate leeks evenly among hearts, placing them on one half of each.
  3. Wash and dry salmon and put on top of leeks. Place chanterelles on top of salmon. Spoon 1/2 teaspoon oil and 1 tablespoon wine on top over each piece of salmon. Season with salt and pepper.
  4. Fold bare half of each parchment heart over fish and vegetable stack so that cut edges meet. Fold and pleat packet edges to seal: Beginning at top of heart, fold a 1/2-inch section of edge up and in; holding this section down, fold next section up and in, slightly overlapping first to form a pleat. Continue folding and pleating edge until you reach bottom of heart; twist point to secure. Move packets to a 14- by 16-inch baking sheet.
  5. Preheat oven to 400 degrees F.
  6. Bake fish 10 minutes or until a meat thermometer reads at least 140 degrees F.

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