June ’11: Maple-pesto glazed salmon en papillote

Very moist and it isn’t undercooked😆 Maple syrup adds a layer of taste to the juicy salmon.  Sprinkle some pine nuts and serve with freshly steamed asparagus.

Ingredients:

Fresh coho salmon fillet
Maple syrup
Olive oil
Salmon seasoning & Pepper
Fresh pine nut basil pesto
Pine nuts

Directions:

  1. Preheat oven to 350F.
  2. Clean salmon fillet and pat dry.
  3. For the salmon en papillote, place the salmon fillet into the middle of a large sheet of greaseproof baking paper, drizzle with olive oil, season with salt and freshly ground black pepper and top with the fresh pine nut basil pesto. Drizzle maple syrup over fillet.
  4. Fold up the paper to make a parcel. Place on a baking sheet in the oven and bake for 20 minutes for a fillet  less than an inch thick,  or 30 minutes for a thick fillet 1″ to 1 1/4″ thick, or until the salmon is just cooked through.

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