I love this recipe. It’s the perfect meal to serve on date night. Not only is it delicious, but it's incredibly easy to make and there are no pots and pans to clean up afterwards. That’s what I call romance! The salmon is steamed to perfection using this French method of cooking, and the vegetables are bright and full of flavor. The butter combines with the orange zest and herbs to make the perfect butter sauce. The beautiful presentation in the paper heart makes this dish extra romantic and unforgettable.
- 2 (4-6 ounce) skinless wild caught salmon filets
- 10 pieces asparagus, ends trimmed
- 4 baby patty pan squash, cut in half (one small sliced zucchini can be substituted)
- 8 thin strips of red bell pepper
- 10 petite baby carrots
- 8 fingerling or baby potatoes, ¼-inch slices
- 4 Tablespoons Challenge Unsalted Butter
- 1 teaspoon grated fresh orange peel
- 2 Tablespoons diced fresh herbs of your choice
- Salt and pepper
- (You'll also need scissors, parchment paper, and a baking sheet.)
Preheat your oven to 400 degrees.
Next, cut four pieces of parchment paper, approximately 15 x 15 inches. Stack paper back to back. Draw a large heart in pencil, cut out with scissors.
To assemble paper heart packets, place salmon filet in the center of two of the cut out hearts. Carefully arrange the asparagus, patty pan, red bell pepper, carrots and potatoes among the two hearts. Top each with two tablespoons of butter, orange zest and fresh herbs. Season both hearts with salt and pepper to taste. Place the remaining two paper hearts on top of salmon and vegetables.
To seal edges, begin by rolling a small 1 inch section over, then fold. Repeat this until all edges are sealed.
Place hearts on a baking sheet and place on the middle rack in oven. Bake for 20 minutes and remove from oven. Let heart packets rest for about 4 minutes before opening.
Yield: 2 servings