As we mentioned in other posts, although our trip to Madrid was fabu and delicious, we definitely needed to abstain from eating any meat and drinking any alcohol the week we returned. It was difficult and I officially think my body went through a strange form of detox – NonCelebrity Vacation Overconsumption Rehab, anyone? Has anyone ever had “the meat sweats”? Almost like your body is trying to get rid of the meat ‘residue’ still in the body? I’ll stop now…
During our meat-free meal week, we happened to catch an episode of Good Eats where the theme was ‘pouch cookery’. This inspired us to create our own version of a ‘pouch meal’, similar to one made on the show. By sprinkling some anise-flavored liquor such as Ricard, Duval or Pernod, the result is a sweet ‘sauce’ that mixes perfectly with the salmon meat. I really hope you try this quick, easy, cheap and nutritious meal. Plus, it’s the easiest cleanup ever!
SWEET ANISE-FLAVORED SALMON AND VEGETABLES IN A POUCH (salmon en papillote – serves 1)
- 1 piece of salmon (cut to serve one person)
- various sliced vegetables (we used carrots sliced in ‘sticks’, cherry tomatoes sliced in half and thinly sliced onion – fennel and asparagus would be nice as well)
- 1 tablespoon anise-flavored liquor (Ricard, Duval or Pernod -maybe even Sambuca could work?)
- Slices of Lemon
- Parchment Paper or Tin Foil
- Rock Salt
- Extra Virgin Olive Oil
What to do:
- Lay your salmon skin side down on the parchment paper. Scatter your veggies around it.
- Sprinkle some rock salt and freshly ground pepper all over your fish and veggies.
- Squeeze a bit of lemon on top and drizzle about 1 – 2 tablespoons of your anise-flavored liquor over the salmon and veggies.
- Drizzle a little bit of olive oil on top of everything.
- Top your salmon with 2 or 3 thinly slices pieces of lemon
- Make your pouch by taking the two ends together and fold over a few times until there’s about 1 inch of room on top of the salmon. Pinch the other ends in and then fold towards the center seam to create a closed, tight “pouch”. (SEE PICTURE BELOW).
- Put in a 375 degree oven for 15 minutes. Remove, open pouch and voila – dinner’s ready! Eat along side some boiled potatoes (boiled long enough that they still have a bit of ‘give’ in them) topped with some rocksalt olive oil and chives.
CHECK OUT SOME OF OUR OTHER SUPER QUICK RECIPES:
- GROUND LAMB KABOBS (Lamb Kubideh)
- PASTA WITH LEEKS, ASPARAGUS, MUSHROOMS AND GRUYERE, TOPPED WITH A FRIED EGG
- ORECCHIETTE WITH SAUSAGE AND KALE
- TORTILLA SOUP
- PASTA WITH TUNA (Pasta Con Tonno)
- CHORIZO, CHICKPEA AND POTATO SOUP
- CREAMY LEMON PASTA