Rosemary Salmon Purses


4 sprigs of rosemary                         3 lemons

1 pound of salmon fillet                      1 clove garlic

1 tablespoon olive oil                           salt and pepper

Special Equipment

Parchment Paper





Preheat oven to 350 degrees.

1) Cut 4 squares of parchment paper, approximately 7  inches by 7 inches.  Cut 4 pieces of string approximately 12 inches in length each.

2) Slice one lemon into rounds approximately 1/4 inch thick.

3) Squeeze the other 2 lemons using the juicer.   You will need 1/3 cup of juice.

4) Cut the salmon into 4 pieces.   Using the tweezers, pull out any bones. 

5) Mince the garlic.

6) Mix the garlic, 1/3 cup lemon juice and the olive oil.

7) On each piece of parchment paper, place a lemon slice, then a sprig of rosemary and finally a piece of salmon.  Pour 1/4 of the lemon marinade mixture over the salmon.  Sprinkle with a dash of salt and a pinch of pepper.

8) Fold up the corners of the parchment paper to form a purse.  Twist the top of the parchment to enclose.   Tie a string around the parchment to seal, finishing with a bow tie.

Cook for 20 minutes or until the salmon flakes away with a fork.