Vital Choice at Home: Simple Salmon in Parchment

Ingredients

• 2 portions Vital Choice wild salmon (6 ounces each)
• 1 fresh fennel bulb
• 1 lemon
• 2 tablespoons dry white wine
• Salt and pepper to taste
• 1 tablespoon Vital Choice organic extra virgin olive oil
• 6 to 8 medium carrots, peeled
• 1 tablespoon whole cumin seeds
• 1 tablespoon fresh cilantro, chopped medium-fine
• 1 small cucumber, peeled, grated and excess water sqeezed out
• ¼ teaspoon ground cumin

Instructions

1. Preheat the oven to 400º F. Cut a 12 inch square of parchment paper for each salmon fillet.
2. Make the cucumber raita: Stir yogurt, grated cucumber and 2 tablespoons of cilantro together in a small bowl. Season with ground cumin and cayenne pepper and salt to taste. Set aside until use.
3. Slice the peeled carrots on the diagonal creating ½ inch coins. Toss carrots with olive oil, cumin seeds and salt and pepper to taste. Spread evenly in a single layer on a baking sheet. Set aside until ready to bake salmon.
4. Remove the stalks from the fennel bulb and reserve the tender fronds. Cut off the root end of the fennel bulb, then thinly slice the bulb with a kitchen knife or mandolin slicer. Place ¼ cup of fennel slices in the center of each parchment as a base for the salmon.
5. Lightly season each salmon portion with salt and pepper and place atop the fennel. Thinly slice the lemon and layer lemon slices on the salmon fillets.
6. Top the lemon slices with a reserved fennel frond or two, then pour 1 tablespoon of dry white wine over each fillet.
7. To create your parchment packets, fold the parchment in half over the salmon so that the ends meet and the salmon is at the back of the packet. Starting at one corner, fold a triangle in towards the salmon in the center, then continue to fold triangles in until you've folded all the way around the salmon to the opposite side to create a sealed packet. Tuck the final triangle under the end of the packet to seal it. If you still have questions about folding your parchment packets, there are countless helpful tutorial videos to be found online.
8. Start roasting the carrots in the oven 10 minutes before adding the salmon packets. Carrots should cook for 20 to 25 minutes total. Place the salmon packets on a baking sheet and roast for 12 to 15 minutes, until the salmon is moist and tender. Be careful opening your packets – a burst of wonderfully scented steam will be released.
9. Turn the carrots once so that they caramelize evenly as they roast. They're done once each side is slightly browned and the carrots are fork-tender.
10. When you plate this meal, serve the salmon still in its parchment so that everyone can enjoy the wonderful aroma as they open their packets at the table. Serve the roasted carrots and raita sauce on the side.