Smoked Salmon with Parsley in Pouches

Name: Smoked Salmon with Parsley in Pouches
Yield: 4
Ingredients: Ingredients:; One medium onion, finely chopped; Four cloves of garlic, minced; Four tomatoes, diced; 500g of Paris mushrooms, sliced; Three tablespoons of freshly squeezed lime juice; Three tablespoons of chopped parsley; Salt and black pepper to taste; 800g of smoked salmon fillets, cut into 4 portions; Accessories:; Four pieces of parchment paper, 25cm x 25cm

1
Ingredients:
2
One medium onion, finely chopped
3
Four cloves of garlic, minced
4
Four tomatoes, diced
5
500g of Paris mushrooms, sliced
6
Three tablespoons of freshly squeezed lime juice
7
Three tablespoons of chopped parsley
8
Salt and black pepper to taste
9
800g of smoked salmon fillets, cut into 4 portions
10
Accessories:
11
Four pieces of parchment paper, 25cm x 25cm

Ingredients

1
Ingredients:
2
One medium onion, finely chopped
3
Four cloves of garlic, minced
4
Four tomatoes, diced
5
500g of Paris mushrooms, sliced
6
Three tablespoons of freshly squeezed lime juice
7
Three tablespoons of chopped parsley
8
Salt and black pepper to taste
9
800g of smoked salmon fillets, cut into 4 portions
10
Accessories:
11
Four pieces of parchment paper, 25cm x 25cm

Directions

1
Preparation:
2
1
3
Heat a non-stick skillet with oil over high heat
4
Add the onion, garlic, tomato, and mushroom
5
Cook for five minutes
6
Add the lime juice and parsley
7
Remove from heat and season with salt and black pepper
8
2
9
Butter four pieces of parchment paper and place them in a large baking dish
10
Place one piece of salmon on each parchment paper, then cover with the cooked mushroom mixture
11
Fold the parchment paper over the filling and bake at 200°C for 20 minutes
12
Transfer the pouches to individual plates and serve immediately.