SALMON IN PARCHMENT PAPER WITH SAFFRON RICE AND SOUR CHERRIES:

SALMON BAKED IN PARCHMENT PAPER WITH SOUR CHERRY SAFFRON RICE: by CHEF DAN:
Serves 4

INGREDIENTS:
4 (4 Oz) wild salmon fillets
2 tablespoons olive oil
8 (12-inch) pieces of parchment paper
1 eggplant (cut into slices)
3 springs of fresh thyme, rosemary, terragon.dill, mint, or basil can be used
1 orange, sliced into rounds
2 1lemon, sliced into rounds

PREPARATION: (PRE-HEAT OVEN TO 350 DEGREES)
1. On a 12-inch square piece of baking parchment paper
2. Brush each piece of salmon on both sides with a light coating of olive oil.
3. Season salmon with kosher salt and freshly ground black pepper.
4. Place the salmon on top of the seasoned eggplant slices.
5. Top the salmon with the orange and lemon slices.
6. Add fresh herbs of your choice.
7. Fold each piece of parchment paper up and over the fillets.
8. Holding both edges of the parchment together.
9. Roll the edge down making several folds as you go until the fillets are tightly sealed in their packets.
10. Place on a baking sheet in pre-heated oven: bake 12-15 min.
SOUR CHERRY SAFFRON RICE:
1 cups chicken stock
2 2 cups of jasmine rice
3 1 pinch of salt and pepper
4 3 tablespoons dried sour cherries
DIRECTIONS:
1. In a sauce pan heat stock to a boil add rice, S. &.P. saffron and stir in cherries.
2. Cover reduce heat and simmer for about 20 minutes.
3. Serve rice with baked salmon. ENJOY DAN: BON-APPETITE!