Mediterranean Salmon and Orzo en Papillote – GFCFSF

June 23, 2013

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Mediterranean Salmon and Orzo en Papillote - GFCFSF

This is a very versatile recipe and you can swap the vegetables for whatever you have on hand but the below recipe happens to be for Mediterranean-style vegetables. Play with the ingredients and have fun.

The following measurements are per person.

1/2 cup cooked GF Orzo, cooked al dente (You can buy quinoa or corn GF Orzo)
4-6 ounces Wild-Caught Alaskan Salmon
1 tablespoon capers, drained and rinsed
1/3 cup zucchini, chopped
1/4 cup Grape or Cherry tomatoes, cut in half
1/4 cup Kalamata olives, chopped
1 Tablespoon green onions, chopped
1/3 cup canned or frozen artichoke hearts, cut in quarters
2 sprigs fresh thyme, or 1/2 teaspoon dried
2 Tablespoons white wine or chicken/vegetable broth
2 teaspoons oil
3 very thin lemon slices
1 clove garlic, minced
salt and pepper to taste

Cut parchment into a heart shape and lay on pan. Place orzo on the bottom, then fish, then the rest of the ingredients and fold to seal as seen in this video.

Place packets on baking pan and cook at 400 degrees F for 12-15 minutes.

Mediterranean Salmon and Orzo en Papillote - GFCFSF
Mediterranean Salmon and Orzo en Papillote - GFCFSF

Mediterranean Salmon and Orzo en Papillote - GFCFSF
Mediterranean Salmon and Orzo en Papillote - GFCFSF

Mediterranean Salmon and Orzo en Papillote - GFCFSF
Mediterranean Salmon and Orzo en Papillote - GFCFSF

Mediterranean Salmon and Orzo en Papillote - GFCFSF
Mediterranean Salmon and Orzo en Papillote - GFCFSF