Parchment Salmon

Since we don't have a car, we usually only shop for necessities at the grocery store since we're limited by what we can carry home. Yesterday, we decided we were going to take a cab home from the store so we stocked up on everything we could imagine. I bought 20 pounds of flour, 7.5 pounds of sugar and two cases of seltzer water. Adam bought six boxes of chicken broth, that's 192 ounces, a gallon of OJ and a gallon of milk to boot. Talk about living the high life...exciting stuff. Alas, I digress. We also picked up a pound of salmon for dinner and we made this parchment salmon from FOOD magazine.

Parchment Salmon

.75-1 pound salmon fillet, cut in two pieces, rinsed and patted dry
2 tablespoon fresh lemon juice
1 teaspoon salt
1/4 teaspoon pepper
3 large carrots julienned about two cups

1. Heat oven to 450 degrees
2. Mix lemon juice, salt, pepper and carrots in a bowl. Coat carrots with juice.
3. Tear off two squares of parchment paper at least 12 x 12.
4. Mound 1/2 of carrots (without juice) in the middle of each sheet of paper
5. Dip salmon fillets into the remaining juice to coat.
6. Place salmon on top of mounded carrots.
7. Fold two edges of paper together in the center and fold down to seal, crimp and fold each end to basically form a little packet that won't open up. You can probably staple.
8. Bake on a baking sheet for 20-25 minutes depending on size of salmon.
9. Place cooked packet on plate, open packet and serve.