Q: What do romantic fish sing to each other?
A: Salmon-chanted evening
Q: Why are fish so smart?
A: They are always in schools
Q: What is dry on the outside, filled with water and blows up buildings?
A: A fish tank
Nothing like a few fish jokes to get things started. :)
There is something about food cooked in parchment that I find so appealing and elegant.
If you want to surprise your family midweek with a meal that looks like it took a lot of effort, give this Salmon, Asparagus and Shiitake dish a try. In less than 30 minutes you’ll have tender, moist fish with steamed vegetables all in individual packets.
And that is no joke.
8 ounces shiitake mushrooms, trimmed and thinly sliced
8 ounces asparagus, trimmed and halved lengthwise if thick
4 green onions, thinly sliced
1/4 cup extra-virgin olive oil
Zest of 1 lemon, plus lemon wedges for serving
Coarse salt and freshly ground pepper
1/4 cup water
4 salmon fillets (5 ounces and 1 inch thick each)
1. Preheat oven to 400℉.
2. Cut four 12-by-17-inch pieces of parchment. Fold each in half crosswise to make a crease, then unfold and lay flat.
3. Toss mushrooms, asparagus, and onions with oil in a large bowl. Sprinkle with lemon zest and season with salt and pepper.
4. Remove asparagus from mixture and divide evenly among parchment pieces, creating a bed of spears on 1 side of crease. Top each with 1 piece of fish, then with mushroom mixture. Drizzle each serving with 1 tablespoon water. To close, fold parchment pieces over each serving; make small overlapping pleats to seal the open sides and create 4 half-moon-shaped packets.
5. Bake packets on 2 baking sheets 9 minutes. Carefully cut open packets with kitchen shears (steam will be released). Serve fish, asparagus, and mushrooms with lemon wedges for squeezing.
Recipe from Martha Stewart Living Magazine
I’ve got ‘Tomorrowland’, by Manchester based Waiters, on repeat these days. Best listened to loud.
Check out Waiters on Bandcamp, where you can buy their music.