These proportions are for one pouch (each pouch is one serving). Increase the ratio according to the number of pouches you are making.
- ⅓ C fennel bulb (julienned)
- ⅓ C leeks, white part only (julienned)
- ⅓ C carrots (julienned)
- ⅓ C snow peas (julienned)
- ⅓ C red onion (julienned)
- 1 TSP salt
- ⅛ TSP black pepper
- ⅛ TSP coriander seeds (ground fine)
- 8 OZ salmon fillet (boneless)
- 5 OZ canned mandarin orange slices (in juice, not syrup) (or fresh orange cut into wedges with white, pithy membrane removed)
- 1 TBS dry white vermouth
Oven: 425° F
- Take a 15″x36″ piece of parchment paper and fold in half like a book. Draw a large half heart on paper with the fold being the center of the heart. Cut out heart and open.
- Lay fennel, leeks, carrots, red onions and snow peas on parchment in center to one side of fold.
- Mix together salt, pepper, and ground coriander. Sprinkle vegetables with half of the seasoning mix.
- Sprinkle seasoning on the bottom of the salmon and lay it on top of vegetables, then season the top with the remaining mix.
- Top with the orange wedges and sprinkle with the vermouth.
- Fold other side of heart over fish and starting at top of heart shape, fold up both edges of parchment, overlapping folds as you move along. Once you reach the end tip, twist several times to secure tightly.
- Place on a pan and bake for 15 minutes or until the fish reaches 131° F. Open parchment carefully and serve for a complete meal.
If baking more than three pouches at once, start the oven at 450° F and then back it down to 425° F once you have put the pans in the oven.
Microwave Directions: Place on microwave safe plate and cook for 4 minutes on high in microwave, or until fish reaches 131° F. Open parchment carefully and serve for a complete meal.