Pamela Salzman is a cooking instructor in the Los Angeles area who focuses on whole, seasonal, and locally-grown organic foods... and recently earned certification as a holistic health counselor from the Institute for Integrative Nutrition.
Her growing popularity among Hollywood celebrities led to a glowing profile in Elle magazine.
Pamela recently launched Pamela Salzman / Kitchen Matters. a website that focuses on recipes taught in her classes, as well as nutrition education. As she says, “The motivation behind my cooking classes and this site is to encourage and inspire people to get back in the kitchen and cook real food.”
Wild Halibut Baked in Parchment with Cilantro and Ginger
1 teaspoon finely grated fresh ginger
1/4 cup fresh cilantro leaves, chopped or fresh mint, or a combination
2 cloves garlic, peeled and minced
1/4 cup green onion, chopped
6 14-inch squares of unbleached parchment paper
Preheat the oven to 400 F.
Place each piece of halibut in the center of a sheet of parchment. Season lightly with sea salt.
In a small bowl, mix together the remaining ingredients until well blended. Place a heaping spoonful of the mixture atop each piece of halibut and spread evenly.
Bring 2 opposites sides of the parchment together and fold. Continue to fold all the way down until you reach the fish. Twist both ends of the parchment so that it looks like a hard candy wrapper. Place each packet on a baking sheet and bake for 15 minutes.
Transfer each packet to a plate and use caution when opening—the steam will be very hot!
Notes: You can also add thinly sliced vegetables to the packets and cook with the fish.
*If you are using pieces of fish that are bigger than the recipe specifies, you may need to make a little more of the herb mixture. I would also consider baking the fish for an extra minute.
Check out these customer favorites