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- Oily fish
- Baked salmon
Salmon en papillote - simple, healthy and delicious, not to mention gloriously easy. You can't go wrong when making salmon this way!
7 people made this
- 4 (150g) fillets salmon
- Salt and freshly ground pepper to taste
- 4 slices of lemon
- 1 dash balsamic vinegar
- 1 glug of olive oil
- a few fronds of fresh dill
- 1 small pot of crème fraîche
- 1 lemon, juiced
- Salt and freshly ground pepper to taste
MethodPrep:10min ›Cook:20min ›Ready in:30min
- Preheat the oven to 200 C / Gas 6.
- Cut 4 squares, approximately 20cm each, of aluminium foil. Place a salmon fillet on each piece of foil.
- Sprinkle each with salt and pepper. Drizzle with balsamic vinegar and olive oil. Add dill and place a slice of lemon on top. Close each to make a parcel and bake for 20 minutes.
- Just before the salmon is done, prepare the sauce: In a saucepan, combine creme fraiche, lemon juice, salt and pepper. Heat over low heat for several minutes. Open the parcels, and pour sauce over salmon. Serve immediately.
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Salmon en Papillote with Roasted Potatoes
Here’s a little meal we whipped up in honor of Valentine’s Day. I must admit, I used to be quite the Valentine’s Day cynic. I won’t go into it here, but some of my arguments were consumerism, cheesy cards, and the way it makes some single people feel bad. Since my youth, I’ve warmed up to the concept of celebrating love on February 14 because, well, why not take another day to cherish those you hold dear? And it doesn’t have to be just romantic love. Family, friends, community—everyone can be celebrated on V-day! I do follow that up with a meal that’s perfect as a cooking date for a couple—though of course it can be doubled or tripled for more. Keep reading for the salmon en papillote recipe!
- 4 (5 ounce) salmon fillets
- salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 sprigs fresh dill, stemmed
- 4 slices lemon
- ½ (8 ounce) container creme fraiche
- 1 lemon, juiced
Preheat oven to 400 degrees F (200 degrees C).
Cut a large sheet of aluminum foil into four 8-inch square pieces. Place 1 salmon fillet on each piece of foil season with salt and pepper. Drizzle olive oil and balsamic vinegar over fillets. Sprinkle dill fronds on top. Place 1 lemon slice over each fillet.
Lift up ends of aluminum foil and fold together to create packets around salmon fillets. Transfer packets to a baking sheet.
Bake in the preheated oven until salmon flakes easily with a fork, about 20 minutes.
Combine creme fraiche, lemon juice, salt, and pepper in a small saucepan over low heat. Stir until sauce is heated through, 3 to 5 minutes.
A Healthy Salmon Recipe
Speaking of healthy, one of the nice things about cooking salmon en papillote is that you don&rsquot have to add any extra butter or fat to your ingredients. Some recipes will add butter for flavor, but we prefer to let the simple ingredients speak for themselves. And, you&rsquoll see, the dish is rich in flavor just as is.
Something about steaming a heartier fish, like salmon, brings out a creamy, almost buttery flavor and texture. You&rsquoll taste it as you bite into the flaky fish, and you&rsquoll taste it in the green beans too.
We loved the way the brightness of the lemon mingled with the rich salmon and earthy notes of the rosemary in these packets. We used the Better Zester from Kitchen IQ to zest our lemon, and we loved that the zester has a storage container that catches every last bit of that beautiful zest.
Herbed Salmon En Papillote With Grape Tomatoes
I totally get that sometimes cooking fish seems like such a luxury. Whether this feeling comes from the generally higher price tag on seafood compared to other proteins or the culinary acumen thought necessary to prepare fish properly, I can't say for sure. Either way, I'm here to let you in on a secret. Cooking delicious fish at home is a breeze, especially when you do it en papillote. This classic French technique involves cooking light proteins quite literally "in paper." It is also one of my favorite ways to prepare fish on busy weeknights when I want to eat a nutritious, well-balanced dinner without having to do tons of prep work. While fish can be intimidating to cook if you don't do it often, roasting it inside parchment paper is an incredibly simple method with lots of room for experimenting. Moreover, since the fish is cooked gently by the steam trapped inside the sealed parcels, it gets infused with a delicate fragrance from whatever herbs, citruses, spices, or vegetables you include with it.
Whether you choose red snapper, meaty bass, or beloved salmon, your fish du jour is guaranteed to turn out perfectly when roasted en papillote. Gentle steam prevents overcooking so no need to worry about messing up. Add your favorite veggies or just scatter fresh herbs all over. Seal up the neat little parcel, pop it in the oven, and wait for your kitchen to smell like a five-star restaurant in about 30 minutes. With this fish-cooking trick in your bag, you'll always be prepared to whip up a light and nourishing meal no matter how little time you have or how tired you are. Thank you, clever French cooks!
Here, lush salmon fillets are paired with minced garlic and fresh herbs for an infusion of delicate flavor. A handful of sweet grape tomatoes lends brightness with the added bonus of breaking down during roasting to create a lush olive oil sauce for pouring over your fish. I'm obsessed with the notion of getting a complete meal in one step. With this dish, you essentially prep one parchment package, yet you're rewarded with a main fish course along with a brothy serving of nutrient-rich tomatoes. The super short prep and cook times means you have plenty of extra minutes to catch up on the day's news, watch a little Netflix, or read a few pages of your book. Now that's luxury.
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Salmon en Papillote
(NAPSA) - Eating healthy doesn't have to be bland or boring.
To add fun and nutrition to your plate, just brush up on some simple French such as 'en papillote,' a method of cooking where food is wrapped in a packet made from parchment paper. Because you're cooking right on the parchment paper, there is no need to add any extra grease. En papillote allows food to steam in its own juices, capturing flavor and nutrients.
Surprisingly simple, en papillote is an easy way to keep fish from drying out and vegetables perfectly cooked. What's more, you can serve the parchment packets right out of the oven for an elegant and aromatic table presentation.
En papillote recipes
The French term en papillote translates as 'in parchment', literally describing the cooking method which involves cooking fish (or, less commonly, meat or vegetables) in a pouch of paper or foil and baking in the oven. The enclosed parcel traps in any moisture released while cooking, resulting in tender, juicy flesh which is part steamed, part baked. Cooking en papillote is, therefore, a fantastic trick for healthy recipes as very little – if any – oil is required during the cooking process. That said, however, oil, herbs, spices and other ingredients can be added to the parcel before cooking in order to infuse the finished dish with beautiful, fresh flavours.
This collection of baked fish recipes aims to showcase the en papillote method, demonstrating the wide variety of flavours and fish which benefit from it. Louise Robinson's baked cod recipe combines the prized Skrei variety with olives, spinach and herbs, while Shaun Rankin pairs popular flavours from Thai cuisine with his Haddock en papillote, including lemon grass, coriander and chilli. For a delicious salmon recipe try Josh Eggleton's Salmon en papillote with wine and fennel, or Andy Waters' mixed shellfish recipe with salmon, mussels and prawns cooked en papillote to make a healthy seafood platter.
- 1/2 bunch asparagus (about 8 ounces), trimmed and thinly sliced on the bias
- 1 small leek, white and pale-green parts only, thinly sliced, washed well, and drained
- 2 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 4 skinless salmon fillets (each about 5 ounces and 1 inch thick), preferably wild
- 1/4 cup packed fresh herbs, such as tarragon, dill, basil, or parsley, or a combination, for serving
- Lemon wedges, for serving
Preheat oven to 400 degrees with racks in upper and lower thirds. Cut four 12-by-17-inch pieces of parchment. Fold each in half crosswise to make a crease, then unfold and lay flat. Toss asparagus and leek with oil in a bowl. Season with salt and pepper.
Season fish with salt and pepper. Arrange a fillet on one side of crease on each piece of parchment. Top with asparagus mixture, dividing evenly. Fold each piece of parchment over, then make small overlapping pleats to seal open sides, creating half-moon-shaped packets.
Bake on 2 rimmed baking sheets, 10 minutes for medium-rare. Transfer to plates and carefully cut packets open with kitchen shears (steam will be released). Serve, topped with herbs and squeezed with lemon wedges.
Salmon en Papillote
2. Take a large piece of parchment paper, fold it in half and cut it so that it looks like a heart when unfolded.
3. Toss vegetables and one lemon slice in olive oil and season with Lake Shore Drive seasoning. Place on one half of the folded parchment paper.
4. Place salmon filet over vegetables, brush with olive oil, and season with Lake Shore Drive. Place lemon slices over fish, add a splash of wine over everything, fold parchment paper over the dish and pinch or fold edges to seal the everything so it can steam in the oven.
5. Cook for 13-15 minutes, (the fish should reach an internal temperature of 145 fahrenheit.) The paper will likely puff up slightly like a ballon. Let the dish rest for 3-5 minutes so it can continue steaming.
Serving the dish: You can remove the dish from the parchment and plate to your liking, or serve it right in the paper. Serving it in the paper is a more interactive and aromatic experience for your guests. Place on a plate, make a small cut through the paper, and serve!