Ingredients

The following ingredients have 2 Servings
  • 1/2 pound Salmon Filet (Divided into two pieces)
  • 1 navel orange (washed, zested, and thin sliced)
  • 1 jalapeno pepper (stem and seeds removed, sliced)
  • 1 Tablespoon honey
  • 1/2 teaspoon New Mexico Red Chile Powder
  • 2 tablespoons white wine
  • 2 teaspoons olive oil
  • salt and pepper to taste
  • 2-3 sprigs fresh thyme (or 1/2 teaspoon dried thyme)

Instruction

  • Preheat oven to 400 degrees.
  • Lay out two sheet of parchment paper cut large enough to house the salmon and with room to be able to crimp enges and enclose.
  • Place each piece of salmon in the center a sheet of parchment paper. Sprinkle with chile powder, salt and pepper and a pinch or two of orange zest.
  • Add about three slices of jalapeno peppers on the salmon fillets. Then add two half slices of orange.
  • Add a few sprigs of fresh thyme then drizzle with olive oil. Add a splash of white wine. 
  • Fold the paper over the salmon and begin the crimping technique to seal well. Starting at the closed end of the parchment paper, nearest the center where the salmon has been placed, make a small fold inward. Using your fingers, start rolling the paper inward and over itself, firmly pressing and crimping as you go. Just a couple of rolls inward will make a nice seal.
  • Bake salmon for 10-15 minutes or until the parchment paper has puffed up high.
  • Remove from oven and let stand for 5 minutes. Serve immediately.