CHEF JEFF — ONE BYTE AT A TIME: Baked Salmon with Orzo

If you’ve never cooked anything en papillote, try this.

Baked Salmon with Orzo

1 1/3 cups uncooked orzo

4 salmon fillets, skinned, boned and trimmed of fat

1 small red onion, peeled and cut into strips

2 tomatoes, peeled, seeded and chopped

16 asparagus spears, washed, cut in half diagonally

Salt and pepper to taste

Paprika to taste

2 tablespoons dried dill

1 lemon, cut in wedges

Olive oil for drizzling

Cook orzo in boiling water. Drain, stir. Divide into 4 mounds. Set aside. Preheat oven to 450 degrees. Tear off 4 16-by-12-inch sheets of parchment. Fold first sheet in half then reopen. Place mound of orzo in center on ½ of sheet. Top with fish. Put ¼ of onion, tomato, asparagus on fish. Season with salt, pepper, paprika. Sprinkle on dill. Fold parchment in half. Seal edges by folding, crimping. Repeat with remaining sheets. Place packets on baking sheets. Bake on bottom rack until parchment is puffed, brown. Serve with lemon wedges, olive oil to drizzle on fish.

Yield: Serves 4.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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