Salmon en Papillote

I know I have told you my secret weapon when cooking fish, but I don't think I have given you a recipe in a while. The no fail way to cook fish is in the oven wrapped in parchment paper. It just holds the flavors so well and is a healthy and delicious dinner option.

One wonderful thing about this recipe is that you can really choose whatever fish you prefer. I love to make snapper or grouper this way, but my fish market was out. Apparently there was some bad weather and the boats couldn't go out. 

I opted for salmon for myself because of the awesome health benefits for the little one. Now that I am 9 months pregnant, I am trying to give her all of the nutrition I can. Hubs is not a salmon fan, so I went with trout for him. 

You can also substitute whatever your favorite vegetables are. If you are a big mushroom fan, toss some of those in the parchment paper. Bell peppers are also another delicious option to use.

Lets bake some fish!

Printable Recipe Here

Salmon en Papillote 

naturally GF/DF

Ingredients:

2 fish filet of your choice

1/2 c grape tomatoes

1 cup fresh spinach

1/2 small sweet onion

1 T capers

juice and zest of 1 lemon

3 T olive oil

2 t whole grain mustard

pinch of salt

1/4 t black pepper

1/8 t cumin

fresh chopped parsley 

What to do:

Preheat oven to 450°.

Cut your onion into long strips. 

Lay two large pieces of parchment paper on the counter. 

Place your fish filet of choice on the bottom, left hand side, of the parchment paper.

Divide your tomatoes, spinach, onion, and capers between the two fish filets.

In a small bowl, whisk together the lemon juice and zest, olive oil, mustard, salt, pepper, and cumin.

Pour half the mixture over each fish.

Now is the important part. You need to make sure the parchment paper is sealed well. Fold the top right corner of the parchment paper down to the bottom left corner.

Starting with the bottom right hand corner, begin to fold/roll up the edge so that it creates a nice seal. 

Continue the folding process all the way around the packet. 

Once you get to the end, fold the final edge under.

Repeat the process with the other filet.

Place on baking sheet and cook for 15-20 minutes. If your fish is pretty thick, it will take longer. 

Once done, careful cut open the parchment packet. Be ware, steam will escape. Don't burn yourself! 

Serve topped with fresh parsley.

Hope you enjoy. Thanks Y'all!

-Wise Wife

Italian Tomato Sauce

We got another intense rain shower today that once again had me inside the house trying to avoid cleaning the house. So what did I come up with? Canning tomato sauce! Its pretty simple and such a wonderful thing to have on hand for a last minute meal. Besides, who doesn't keep pasta in their pantry? 

The whole process will take you at least 2 hours so you want to start this project when you have some time. Perhaps after church one Sunday or like I did, a rainy day! 

I was chatting with the lady at the farmer's market, surprise, surprise, and we started talking about making tomato sauce. She gave me a hint that was quite helpful! Previously when I have made sauce, to peel my tomatoes I boiled a large pot of water and then added my tomatoes in and turned off the heat. I use to have to wait until the water cooled down in the pot. This took forever!! She said , "oh honey, that takes too long that way! All you have to do is plug your sink up, add your tomatoes, and pour the boiling water in the sink." GENIUS! The tomatoes cooled down SO much faster! There is something to be said about an elderly lady who has cooked all her life. They are always full of priceless information! 

So what do you say we make some tomato sauce?

Italian Tomato Sauce

naturally GF/DF

Ingredients:

20-25 ripe tomatoes

8 pint size canning jars

1/3 cup olive oil

large pinch of red pepper flakes

4 cloves garlic

1/2 large onion

2 T fresh oregano

1 cup fresh basil

1 t sugar

1 1/2 t salt

1 t fresh ground black pepper

2 T buttery spread

What to do:

Your first step in canning tomatoes is to peel the skins. Like I explained earlier, I approached this process differently this time. SUCH A TIME SAVER! Place the stopper in your sink and place your tomatoes in the sink.

Bring a large pot of water to a boil. My sink is a pretty big, so I ended up boiling two pots of water. Pour the water over the tomatoes and allow the water to cool. You can see the steam rising in my picture below. That's some hot water! As soon as the tomatoes have cooled enough to handle, being to remove the skins. If you leave the tomatoes in there too long, they will become waterlogged and your tomatoes will loose flavor.

Using a paring knife, remove the are around the stem and remove.

The skin should then come off very easily. Repeat this process with all of your tomatoes.

Add your tomatoes to a large bowl. Using either a potato masher, or my personal favorite, your hands, crush your tomatoes.

Dice your onion.

Chop your basil.

Roughly chop your oregano.

Place a large pot on your stove but do not turn on the heat yet. Add all of your ingredients except the crushed tomatoes.

Turn the heat to low and allow the onions to slowly cook for about 4 minutes.

Add in your crushed tomatoes, stir, and bring to a slight simmer. Allow the mixture to cook for an hour and a half. While your sauce is cooking, sterilize your jars.

Once your sauce is done, taste for salt level. You may have to add additional salt at this point. Carefully ladle your sauce into the sterilized jars leaving 1/2 inch space on top.

Wipe the rim clean with a rag, and place the caps on tightly.

Process in a water bath for 15 minutes. Remove from the water bath and place on a rag covered counter and listen for your "pops." The magical sound of the caps sealing! Store in a cook dark place!

Thanks Y'all!

-Wise Wife