Steamed Salmon with Vermicelli in Parchment
- Preheat oven to 450°F. Cut four 10- X 12-inch sheets of parchment paper or foil; brush with 1 tbsp olive oil. In bowl, mix together vermicelli and remaining olive oil. Divide evenly into four portions; place each portion in center of each sheet of parchment paper.
- In small bowl, mix together lemon juice, mustard, thyme, parsley and salt; brush over salmon fillets. Place salmon on vermicelli; sprinkle onion, zucchini and cherry tomatoes evenly over top of each fillet. Pour 2 tbsp clam juice over top.
- Bring corners of parchment paper together, twisting ends to form bundles. Place on baking sheet; bake for 10 to 12 minutes or until cooked through and fish flakes easily with a fork. Place 1 bundle on each of 4 plates.
Tip: Clams or mussels in their shells or a combination of both work well in this recipe, too.
Recipe provided by Chef Mary Ann Esposito
Ingredient: Fish & Seafood
Cooking Method: Bake
World Cuisine: Italian
Product: Extra Virgin