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Sockeye Salmon Steamed in Parchment with Juniper, Orange, and Rosemary

Serves 4


    Up your omega-3 intake with these easy-to-make salmon parchment pockets. The sockeye fillets are first rubbed with a marinade of juniper berries, citrus zest, and garlic before being enclosed in parchment. Juniper has a strong and piney flavour and lends a unique tang to this dish. It also contains antioxidants with anti-inflammatory properties. Be sure to capture the juices that arise during steaming.


    No mortar and pestle?

    Crush juniper berries by laying them between two sheets of parchment and bashing them gently with a rolling pin.


    Sockeye Salmon Steamed in Parchment with Juniper, Orange, and Rosemary


      • 1 1/2 tsp (7 mL) juniper berries
      • 2 tsp (10 mL) finely chopped fresh rosemary
      • 2 tsp (10 mL) lemon zest, grated using microplane
      • 2 tsp (10 mL) lemon juice
      • 4 tsp (20 mL) orange zest strips, made with citrus zester
      • 2 tsp (10 mL) orange juice
      • 1/2 tsp (2 mL) peeled and grated garlic
      • 4 tsp (20 mL) extra-virgin olive oil
      • 4 sockeye salmon fillets, with skin, about 5 oz (160 g) each
      • 1/4 tsp (1 mL) salt
      • 1/4 tsp (1 mL) pepper
      • Extra orange slices, for garnish


      Per serving:

      • calories235
      • protein28 g
      • total fat14 g
        • sat. fat2 g
      • total carbohydrates2 g
        • sugars0 g
        • fibre1 g
      • sodium211 mg



      Preheat oven to 375 F (190 F). Cut 4 sheets of parchment paper, about 12 x 15 in (30 x 38 cm). Set aside.


      Using mortar and pestle, crush juniper berries. In small bowl, combine juniper berries with rosemary, lemon zest, lemon juice, orange zest strips, orange juice, grated garlic, and olive oil.


      Lay 4 cut sheets of parchment out on flat, clean, dry surface and place a salmon fillet in centre of each sheet, skin side down. Season each with salt and pepper. Divide juniper berry marinade among salmon pieces, drizzling it overtop each piece. Rub marinade in with your hands, lifting salmon and rubbing a bit onto skin side before replacing it on parchment, skin side down. Fold parchment over salmon, crimping edges to seal. Lay parchment parcels on baking sheet and cook in preheated oven for 20 minutes.


      To serve, you can bring the packets to the table and have those enjoying the meal open their own. Alternatively, serve with a slice or wedge of orange and plate it before bringing it to the table. Carefully open each pouch, allowing any steam to escape, and remove salmon, being sure to capture all the juices that arise during steaming.



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      Going Pro

      Going Pro

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