Zsuzsa does not like seafood, but had to cook it over the years. Wild Pacific sockeye and fresh lake trout are the only things she is willing to try. She ate this.
For Each Fillet:
1 serving size sockeye salmon fillet
parchment paper
1 Tbsp lemon juice
butter
2 green onions
salt and pepper
soft margarine for glue
• Set the oven to 350F.
• Rinse the fillets and pat dry with paper towels.
• Wash the onions.
• Place a fillet on the parchment paper.
• Drizzle with lemon juice.
• Smear a bit of butter on top.
• Place the onions beside the fillet.
• Sprinkle with salt and pepper.
• Brush the edges of the parchment paper with soft margarine.
• Fold the parchment over half enclosing the fish.
• Stick the parchment edges together; the margarine is the glue.
• Fold the remaining sides over to enclose the fish.
• Place the parchment package inside a baking pan.
• Repeat the process with the other fillets.
• Bake for 10-12 minutes until paper is puffed and brown.
