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Ingredientes
- 2 Tbsp. unsalted butter room temperature
- 1 Tbsp. salt-packed capers well rinsed,
- Â Â and coarsely minced
- 1 Tbsp. coarsely-minced fresh flat-leaf parsley
- 1 med garlic clove finely minced
- 1 lrg russet potatoes scrubbed, and
- Â Â cut into 1/8" slices
- Â Â Coarse salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 med shallots thinly sliced
- 2 ounce baby spinach well washed
- 2 x salmon fillets, 1 1/2" thk - (6 ounce ea)
- 1 x lemon thinly sliced
- 2 piece parchment paper - (12" by 17")
Direcciones
- Preheat oven to 400 degrees. Place a baking sheet in oven to preheat.
- Make caper butter: In a small bowl, combine butter, capers, parsley, and garlic. Mix well with a wooden spoon.
- Fold each piece of parchment in half crosswise, then open, creating a crease. Divide potato proportionately between the two pcs of parchment, forming a bed to one side of the crease. Season with salt and pepper. Top each bed of potatoes with one quarter of the shallots. Spread spinach proportionately over shallots. Place salmon on top of spinach, then divide remaining shallots between the two pkgs.. Top each piece of salmon with two slices of lemon, and dot with caper butter. Season with salt and pepper. Fold parchment up and over the ingredients, making small overlapping folds along the edge to seal.
- Using a large spatula, place packets on heated baking sheet. Bake till packets have puffed and the fish is cooked through, about 18 min. Transfer packets to individual plates. Serve immediately, opening packets at the table. Garnish with remaining lemon.
- This recipe yields 2 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 433g | |
| Recipe makes 2 servings | |
| Calories 671 | |
| Calories from Fat 343 | 51% |
| Total Fat 38.37g | 48% |
| Saturated Fat 13.39g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 139mg | 46% |
| Sodium 144mg | 6% |
| Potassium 1632mg | 47% |
| Total Carbs 35.95g | 10% |
| Dietary Fiber 3.3g | 11% |
| Sugars 1.64g | 1% |
| Protein 45.34g | 73% |
