Sunday Nights

my favorite thing growing up was sunday night dinner, whether its was just the immediate family or twenty people they were always the best, good food, good conversation and most importantly great company. its one family tradition i try to keep going, i usually try to make something i've never tried before, however there are nights like tonight when i've spent the day running around and don't get home until later and i have to make something simple. tonight i made one of my favorites,
i usually cook it on weeknights because its so easy and healthy. its salmon cooked in parchment paper, super yummy! i think i originally copied this recipe from a martha stewart magazine but i don't remember...a note about parchment if you have never used it to cook with it is amazing, when cooking fish in it there is no need for butter or oil, it stays moist and delicious, parchment is also wonderful for baking...

salmon cooked in parchment
2 tablespoons fresh lemon juice
1 teaspoon coarse salt
1/4 teaspoon ground pepper
3 large carrots, julienned
1/2 head Napa cabbage, shredded
4 fillets (1 1/2 pounds) salmon
Preheat oven to 450°. In a medium bowl, whisk together 2 tablespoons fresh lemon juice, 1 teaspoon coarse salt, and 1/4 teaspoon ground pepper. Add 3 large julienned carrots and 1/2 head shredded Napa cabbage; toss to combine. Set four 15-inch squares of parchment on work surface. Use a slotted spoon to mound carrot mixture on one side of each sheet; reserve liquid in bowl. Roll 4 salmon fillets (1 1/2 pounds total) in reserved liquid. Place a fillet on each pile of vegetables; season with salt and pepper. Fold parchment over contents; pleat edge to seal, forming a half-moon. Bake on a baking sheet 20 minutes. To serve, cut paper with kitchen scissors to open.

tonight i served it with roasted garlic and red potatoes and broccoli. i paired it with a pinot noir, a lot of people think that fish is only supposed to be served with whites, but the traditional pair with salmon is a pinot noir, you should try it, it is a wonderful compliment. if you insist on having a white with it then i recommend a pinot gris.