Salmon en Papillote
Admittedly, I am not too big on fish. When I was a kid, a nice little bone lodged itself in the back of my throat and that was enough for me to just turn away from fishy dishes. Now that I am older, I have begun to have a better relationship with it; especially salmon. Cooking fish, chicken, shellfish or vegetables in parchment paper or foil, creates steam which helps the food retain moisture. Its also healthier than pan frying in oil. Salmon en papillote is a fun and elegant dish, that is both super easy to make and a breeze to clean up. It is delicious served over brown rice or quinoa and looks beautiful plated next to a side of asparagus. It can also be prepared a day in advance.
To begin preheat your oven to 425F and then line a baking sheet with foil. You will be using the baking sheet as your work surface and to bake your salmon. To prepare the salmon first cut parchment paper. You want to make sure that you have a piece of paper that is about 10 X 24 inches in size. Of course this depends upon the size of your salmon. If you do not have parchment paper you can use foil. Place your salmon in the middle of the paper top side down. Sprinkle with sea salt, pepper and paprika. Next flip your salmon over, and drizzle each piece with about one to one and a half tablespoons of olive oil. Use the same seasonings to sprinkle on top of this side. Then top with lemon slices and fresh parsley.
Now you need to fold the paper over the salmon. Line the edges of the parchment as closely as possible and begin to fold the sides upwards making sure to crease the paper tightly. Do this all the way around until you come to the closed side of the paper. Fold the last edge under the packet to prevent it from coming undone. You should be left with a nice little package. Note: Edges should be sealed tightly but leave enough space in the middle of the paper for the package to expand.
Now bake for 10 -15 minutes until your salmon is cooked through. The time depends on the size of your fish. The color will be a lighter and the texture will be flaky. If using a thermometer the temperature should be about 140 - 145F. Slice the parchment paper open and you are ready to serve. You may serve this in the paper as is, or remove it and place it on top of rice. Remember you can adjust the flavors and seasonings to your tastes. Bon appetit!
RSS Feed