Foil Packet Salmon, Spinach, and Mushrooms

Before you get on my case, I promise this white fish is salmon. Say what? Yeah. There was a new (to me) type of King Salmon available at my Costco and I was curious. I was going to pass on it until a stranger told me more about it. He said if I like King Salmon and had never had this type, that I should try it. I keep forgetting the name, but it is named for a river between BC and Alaska. It was a really nice piece of fish. Tender, moist, and all yummy fish traits without being “fishy”…not that that bothers me as much. But, this was still wild (troll) caught and I know wild fish tend to be fishier to some people.

IMG_4216

I made a steam packet for fish back in college. And that’s it. My first and only try was horrible. Bland, watery, and a waste of good fish. So, I gave up and never tried it again. Until now. For a few reasons I tried this recipe. First, I liked that there wasn’t much liquid (not too watery), second, I could season it heavily (not bland), and third, I am a much better cook now. Turns out, this was a magical combo because I loved this dish, as did the boys.

IMG_4218

Directions for Foil Packet Salmon, Spinach, and Mushrooms

Adapted from Food Network Magazine

  • 3 or 4 salmon pieces, 5-6 ounces each
  • 3-4 cups baby spinach
  • 1-2 cup shiitake mushrooms, sliced
  • 1 shallot, diced
  • Kosher salt
  • Pepper
  • All-purpose seasoning
  • 4 Tablespoons softened butter, or alternative
  • 2 green onions, chopped
  • 2 teaspoons minced ginger
  • ¼ teaspoon sesame oil
  • 1 teaspoon curry powder (optional)
  • Olive oil
  • White wine (or water)

In a saucepan, take 1 Tablespoon of butter and saute the mushrooms and shallot until browned. Set aside in a small bowl and add the ginger.

In a mini food processor or small blender, puree the remaining butter, along with a bit of salt, green onions, the remaining ginger, sesame oil, and curry powder.

IMG_4207

IMG_4208

Refrigerate until ready to use it. You can make the butter and saute the mushrooms ahead of time.

Prepare the foil packets next and preheat the oven to 450 degrees F. For each packet: place one cup of spinach down, then evenly divide the mushroom/ginger mixture. Sprinkle salt, pepper, and all-purpose seasoning on top.

IMG_4210

Then place a salmon piece on top, sprinkle more salt and pepper, then drizzle olive oil and a splash of white wine.

IMG_4211

Fold up the packets tightly on the sides and leave a small opening on top for steam. Place on a baking sheet and bake for 15 minutes, or until cooked through. Check the salmon for doneness, then leave in the packet for 5 minutes before opening and serving, topping with the butter mixture.

IMG_4213

IMG_4214

Directions for Foil Packet Salmon, Spinach, and Mushrooms (without pictures)

Adapted from Food Network Magazine

  • 3 or 4 salmon pieces, 5-6 ounces each
  • 3-4 cups baby spinach
  • 1-2 cup shiitake mushrooms, sliced
  • 1 shallot, diced
  • Kosher salt
  • Pepper
  • All-purpose seasoning
  • 4 Tablespoons softened butter, or alternative
  • 2 green onions, chopped
  • 2 teaspoons minced ginger
  • ¼ teaspoon sesame oil
  • 1 teaspoon curry powder (optional)
  • Olive oil
  • White wine (or water)

In a saucepan, take 1 Tablespoon of butter and saute the mushrooms and shallot until browned. Set aside in a small bowl and add the ginger.

In a mini food processor or small blender, puree the remaining butter, along with a bit of salt, green onions, the remaining ginger, sesame oil, and curry powder. Refrigerate until ready to use it. You can make the butter and saute the mushrooms ahead of time.

Prepare the foil packets next and preheat the oven to 450 degrees F. For each packet: place one cup of spinach down, then evenly divide the mushroom/ginger mixture. Sprinkle salt, pepper, and all-purpose seasoning on top. Then place a salmon piece on top, sprinkle more salt and pepper, then drizzle olive oil and a splash of white wine. Fold up the packets tightly on the sides and leave a small opening on top for steam. Place on a baking sheet and bake for 15 minutes, or until cooked through. Check the salmon for doneness, then leave in the packet for 5 minutes before opening and serving, topping with the butter mixture.

Advertisements

Share Your Thoughts

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s