Don’t you love a campaign that not only speaks to your heart but helps others in the place it matters most?

Yep, I’m talking about the oceans and your wallet!

When Marine Stewardship Council (MSC) created the Cook like an #OceanHero campaign and collaborated with Loaf app, the interactive recipe app for better cooking, naturally I wanted to jump in to help spread the sustainable seafood love.

So what’s in it for you?

Well, for starters, you get the chance to win a £75 (US $108) grocery voucher to shop for sustainable seafood (available in the US, UK, Australia and Canada) when you cook my super speedy, delicious Salmon in Parchment recipe. Also by choosing MSC-labeled seafood, those species that are harvested and don’t harm the environment or the fisheries, you become a sustainable seafood rock star! Look for the MSC ecolabel when you shop or check out MSC’s online product finder for species and fisheries that are considered sustainable in your region.

MSC-Ecolabel

Win, win, right?

So get ready to Cook like an #OceanHero. Snap a pic of your Salmon in Parchment dish. Upload it to Facebook, Instagram or Twitter. Tag it @MSCecolabel #OceanHero #chooseMSC. That’s it! One lucky winner will be chosen. And I get to help judge the best dish.

(MSC compensated me for the food in this recipe)

 

Salmon-in-Parchment

Salmon in Parchment
Serves 4

There is something about baking Alaska salmon and bright fresh vegetables in parchment that not only works as a quick midweek meal, it shines as an impressive, elegant dinner. When eating salmon is speedy, delicious, good for you and the oceans.

Ingredients List

For the Marinade

2 tablespoons Ponzu sauce (sub low sodium soy if desired)

2 tablespoons honey

1 teaspoon orange juice

Splash rice vinegar

¼ teaspoon red pepper flakes

Dash ginger powder

Dash Kosher salt

Dash black pepper

3-4 tablespoons olive oil

For the Salmon

1 tablespoon olive oil, or baking spray for parchment

1 pound butter beans, shelled (sub canned or frozen if desired)

1 small zucchini

1 small yellow squash

1 small shallot

2 small oranges, mandarin or clementine

4 six-ounce fresh wild Alaska sockeye salmon portions, skinless, boneless

4 fresh thyme sprigs, chiffonade

Cook’s notes: To save time, the butter beans and Marinade can be made ahead up to one day. Keep both covered in the refrigerator until you are ready to cook. Tools you will need—baking sheet, parchment paper, chef’s knife, cutting board, 2-quart saucepan, whisk, small bowl, basting brush.

Directions

  1. Preheat the oven to 400 degrees.
  2. Remove the salmon from the refrigerator. Pat the salmon dry with paper towels.
  3. Whisk Ponzu, honey, orange juice, vinegar, red pepper flakes, ginger, salt, and pepper in a small bowl. Add oil slowly, whisk vigorously as you add.
  4. Fold parchment paper in half and cut open side into a half heart shape. Open paper. It will look like a heart. Using a basting brush, apply olive oil on centers of both sides of parchment using a light stroke. Or spray lightly with baking spray.
  5. Bring water to a boil in a 2-quart saucepan.
  6. Blanch the beans: Add the beans to the boiling water, reduce the heat to medium and simmer 4 to 5 minutes. Strain the beans and plunge them into an ice bath for 4 minutes. Strain again to paper towels to dry.
  7. While the beans simmer, slice the zucchini, squash, shallot, and orange into equal pieces, about ½ inch.
  8. Arrange cut parchment papers on a large baking sheet.
  9. Divide the cut vegetables into four portions and layer them on one side of the parchment near the centerfold to make a bed for the salmon.
  10. Spoon a little marinade on the vegetables.
  11. Place the salmon on top of the vegetables. Season salmon and vegetables with Kosher salt and black pepper.
  12. Scatter the butter beans around the four salmon parchments.
  13. Lay the orange slices on top of the salmon.
  14. Place one thyme sprig on the orange slices.
  15. Spoon the marinade over the top of the salmon dividing equally between the four Salmon in Parchment.
  16. Fold the parchment paper over, starting at the top, overlapping, and crimping the folds as you move along the outer, open edge.
  17. Twist the bottom closed to create a nice snug package. Repeat for all four pouches.
  18. Place the tray of Salmon in Parchment in the preheated oven for ten minutes. Remove from heat.
  19. Move the Salmon in Parchment to plates. Cut or tear parchment at the end farthest from your face. Be careful, as steam will escape. Cut, or tear up the center of the parchment, turning and folding the parchment away from the center pouch. Serve immediately with a green salad and citrus-infused couscous for a well-balanced meal.