Salmon Baked in Paper (Salmone in Cartoccio)

Although not native to Italian waters, salmon has become a popular fish among cooks in Italy. Naturally, they have adapted it to their tastes, as this recipe, with its fresh herbs, tomatoes and olive oil, illustrates. The steam that forms inside the paper envelope infuses the fish with the flavor of the seasonings and keeps it moist and tender. You could serve your guests the unopened packets and let them unwrap them at the table, releasing the fragrant steam. Or you could open the packets in the kitchen and transfer the fish and sauce to dinner plates. Aluminum foil, although not as attractive, can be substituted for the parchment.
Average Customer Rating:
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Customer Reviews for Salmon Baked in Paper (Salmone in Cartoccio)
Review 1 for Salmon Baked in Paper (Salmone in Cartoccio)
5 out of 5
5 out of 5
Travelbelly
,San Francisco
,CA
July 6, 2012
Ability level:Intermediate
Would You Recommend? Yes
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Very moist
July 6, 2012
Excellent recipe! I used cherry tomatoes instead and it was really sweet. Also grated in some lemon zest. The fish filet I used last nite was about 8 oz and 15 minutes in a convection oven was just perfect - completely cooked through and super moist. For a smaller filet, I might reduce the cooking time in a convection oven.
Pros: Quick, Easy, Healthy, Will Make Again