Five-Spice Salmon With Leeks In Parchment
- 1 1/4 teaspoons whole fennel seeds
- 6 whole black peppercorns
- 2 whole cloves
- 1 whole star anise
- 1 (1 1/2-inch) cinnamon stick
- 4 (6-ounce) skinless salmon fillets
- 1/2 teaspoon salt
- 1 leek, halved lengthwise and thinly sliced (about 1 cup)
- Preheat oven to 425u0b0.
- Combine first 5 ingredients in a small skillet over medium heat; cook for 1 minute or until fragrant. Transfer toasted spices to a spice grinder or coffee grinder; grind until fine.
- Cut 4 (12-inch) squares of parchment paper. Place 1 fillet in center of each square. Sprinkle evenly with salt and spice mixture; top fillets evenly with leeks. Fold paper; seal edges with narrow folds. Place packets on a baking sheet. Bake at 425u0b0 for 20 minutes or until puffy and lightly browned. Place on plates; cut open. Serve immediately.
whole fennel seeds, black peppercorns, cloves, star anise, cinnamon stick, salmon fillets, salt
Taken from www.myrecipes.com/recipe/five-spice-salmon-with-leeks-parchment (may not work)