Ahoy! ParentMap and PCC Natural Markets have partnered to produce an exciting web series called Healthy Kids Cook, designed to encourage families to make a healthy habit of cooking fresh food together in the kitchen. In this season’s Healthy Kids Cook, we’re focusing on quick and easy meals that you and your family will love making at home. Each month, Chef Jackie Freeman hosts families in the PCC kitchen to create a quick, filling, fresh and fun recipe featuring seasonal fruits and vegetables.
This month, watch her make these delicious Seafood Parchment Packets (AKA yummy treasure chests) with 7-year-old Ethan, who works with his family and the American Heart Association to raise awareness of childhood heart defects. Made with wild salmon and a minimal amount of added salt, this delicious recipe does your heart good!
- 1 cup very thinly sliced root vegetable (beets, carrots or Yukon gold potatoes), divided
- 2 cups chopped winter greens (beet tops, kale or spinach), divided
- 4 (4-ounce) salmon or halibut fillets, divided
- 2 teaspoons brown sugar, divided
- Salt and pepper, to taste
- Drizzle of olive oil
- 1/4 cup orange juice, divided
- 4 teaspoons chopped fresh basil or chives, divided
Preheat oven to 425° F. Cut 4 (18- by 13-inch) pieces of parchment. Fold each piece in half and cut out a large heart shape.
Place 1/4 cup vegetables and 1/2 cup greens on one side of a parchment paper heart. Lay 1 fish fillet on top of the vegetables, sprinkle with 1/2 teaspoon brown sugar, salt and pepper, and drizzle with a little oil. Top with 1 tablespoon orange juice and 1 teaspoon basil or chives.
Repeat with remaining ingredients and parchment hearts.
Beginning at the top of each heart, make small overlapping folds, picking up both sides of the paper. Crease the folds well and make sure each new fold overlaps the previous fold. Twist the tail end under to seal.
Transfer packets to a baking sheet. Bake until fish is cooked through, the packets are puffed and starting to color, 12 to 14 minutes.
Transfer packets to serving plates and use scissors to cut a small X in the top of each packet. Tear open carefully (the packets will release steam).
Recipe by Jackie Freeman, PCC Chef
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