By: Jacqueline Gomes, RDN, MBA
Are you ready for one final push with your holiday festivities? It’s time to ring in 2022 with a special evening filled with delicious foods, friends and family.
Appetizers: A great way to keep guests entertained while they’re waiting for the ball to drop. Keep it simple with cheese platters, shrimp cocktail, crackers and dip; tea sandwiches and bacon wrapped scallops just to name a few. When in doubt…pop some frozen Hors d’oeuvres in the oven!
Main entrée: Enjoy more time with your guests and prepare dinner buffet style. Create a special dish for a special evening, salmon is a rich flavored fish that is easy to prepare and nutrient rich in protein and omega-3’s.
What about portions? Generally, for poultry, meat and fish you can plan on 6 ounces per person. When you consider, appetizers and side dishes this should be plenty.
Desserts: Finger style desserts like cookies, biscotti, chocolate covered berries and lemon bars work great to keep people mingling!
Side Dishes: Pasta is a crowd pleaser! For pasta, calculate about two ounces (dry) per person if it’s being served as a side dish. If pasta is your main, figure about four ounces per person.
Waiting for the Ball Drop: There are many traditions around the world that serve different foods or drinks when the ball is about to drop. In my family we eat grapes as we count down from 12 to Happy New Year; we make a wish for each grape we eat.
Lemon Butter Salmon in Papillote (Salmon in parchment)
Makes: 8 Servings
Prep: 10 minutes
Bake: 15 minutes
- 3 pounds Salmon, cut into 8 servings
- 4 garlic cloves, minced
- 2 lemons, sliced thin
- 2 teaspoons fresh dill, minced
- 1 stick unsalted butter, cut into 8 tablespoons
- Sea Salt & black pepper
- 1 pound fresh asparagus, tough ends trimmed
- Parchment Paper (can sub aluminum foil if necessary)
- Preheat oven to 400 degrees F.
- Cut asparagus spears in half and set aside. Rinse salmon and pat dry.
- Cut parchment paper into 4 large pieces (enough to create a pocket for each fillet) and fold in half.
- Open parchment paper. On one half of paper, place 4-6 asparagus spears in center of paper. Top with salmon fillet.
- Season salmon with salt & pepper. Place one tablespoon butter on top, followed by 2 lemon slices, sprinkle with fresh dill. Continue with remaining asparagus and salmon fillets.
- To close the parchment paper pocket, fold one side of parchment over the salmon and roll the edges together towards the center. Tuck the open edges in.
- Place parchment pockets on a baking sheet and bake for about 15 minutes.
- When ready to serve, open carefully as steam will release.
Serving tip: This dish would work well with mashed potatoes, rice or quinoa.
Recipe by: Jacqueline Gomes, RDN, MBA