We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Oily fish
Don't let the French title fool you - this dish couldn't be easier. That's it!
1 person made this
- 4 salmon steaks
- 1 tomato, sliced
- 50g mushrooms, sliced
- 2 sprigs parsley, chopped
- sea salt and freshly ground black pepper, to taste
MethodPrep:5min ›Cook:5min ›Ready in:10min
- Place each salmon steak in the centre of a sheet of baking parchment, and distribute the tomato, mushrooms and parsley equally over the steaks. Season with salt and pepper.
- Fold the parchment to close and cook in the microwave until the salmon flakes easily with a fork, about 5 minutes.
Add a drizzle of olive oil to the mixture for added flavour.
Reviews & ratingsAverage global rating:(0)
Reviews in English (0)
Salmon and Veggies En Papillote (In Parchment Paper Packs!)
This Salmon En Papillate (Baked in Parchment Paper) is my new favorite way to prepare salmon. It’s a super simple, Whole30-compliant, and paleo-friendly dinner option for any night of the week! The lemon, fresh herbs and shallots make this salmon such a bright, light and flavorful salmon recipe, and the vegetables cook right with the fish for an easy clean up!
Salmon en papillote with crispy Vegetables
I have a surprise for you readers! I was so excited to see my salmon fillet wrapped up in paper like a little present. I want to tell you how amazing it’s to cook ‘Salmon en papillote’ and enjoy this delicious gift. The smell comes first, then when you unwrap it, all the smoke comes out but all the tasty juices from the fish are preserved. I may be exaggerating a little but this salmon en papillote with vegetables surprises everyone because of its intense flavours and its moist texture. After you try it once, it’s difficult to go back to other cooking methods!
Here are a couple tricks to cook the perfect salmon ‘en papillote’
1. Buy fresh and crisp vegetables that pair well your fish: I love asparagus + french beans. They soften in the oven but are still tender & crispy.
2. Use parchment paper instead of foil, the latter can produce toxins when heated.
3. Wrap your fish properly, my trick is to seal it with 4 metallic paper-clips on the corners.
4. Follow the cooking time of the recipe, don’t cook it any longer.
With these few tricks, the salmon en papillote will be cooked beautifully. After a couple of trial runs, I decided that 15′ is the perfect cooking time otherwise the salmon gets too dry. If you are going to eat it later I recommend that you reduce the cooking time by 5′ because when you reheat it you are cooking it too.
This recipe can be adapted to your own tastes and you can use any fresh vegetables. Just bear in mind that tender vegetables will need to be sautéed for a couple minutes before going in to the oven. If you prefer to wrap everything up together, choose soft veggies such as: spinach, cherry tomatos, courguete…But for me, I prefer my green beans and asparagus.
Salmon ‘en papillote’ with crispy vegetables is a good way to eat clean and healthy. It’s easy to make without making a mess in the kitchen, parchment paper and an oven are all you need. I nearly forget you have to eat the salmon directly from the package if you want to follow the traditional papillote recipe! It’s a joke but it does prevent you from having to wash any dishes!
Are you seriously thinking about using this technique in your cooking? Let me know what you put into your papillote. I’ll see you soon with more delicious, fast and healthy recipes. If you take a photo of your salmon en papillote tag it #shoothecook on Instagram or Facebook.
- 4 (4 ounce) salmon fillets
- 1 lemon, juice only
- salt and ground black pepper to taste
- 4 12x18-inch pieces of parchment paper
- 1 lemon, thinly sliced
- ½ cup green onions, chopped
- 8 spears fresh asparagus, cut into 1-1/2 inch pieces
- 4 teaspoons olive oil
Preheat oven to 350 degrees F (175 degrees C).
Rinse salmon fillets in cold water, place onto a plate, and squeeze a lemon over the salmon. Sprinkle fillets with salt and black pepper.
Fold a piece of parchment paper in half crosswise, and center a salmon fillet on one side of the paper. Place 1 or 2 lemon slices on top of the salmon, and surround with 2 cut-up asparagus spears. Sprinkle 2 tablespoons of green onion over the lemon slices, and fold the parchment paper over the salmon. Fold the edges of the paper over several times, all around the open edges, to seal the salmon into a parchment paper envelope. (Do not tape the parchment paper closed.) Place the sealed envelopes onto a baking sheet, and brush the tops of each packet with about 1 teaspoon of olive oil.
Bake in the preheated oven until the asparagus is tender and the salmon is opaque and slightly flaky, 20 to 25 minutes. To serve, place a packet onto a plate, and cut open the paper to release the aroma.
- Clean and slice the leek. Slice the onion in julienne style. Slice the potato.
- Place the vegetal baking paper over the baking dish. Pour an oil trickle over it and a layer of potato, and over it a layer of the previously sliced vegetables.
- Without covering, introduce the baking dish to the oven at 180°C for 15 to 20 minutes.
- After the time passed, add the salmon over the vegetables, the wine and the laurel leaf.
- Cover the fish with the baking paper like a wrap. Bake at 180°C for 15 minutes according to the cooking point you want the fish to have.
Add vegetables like carrots, quantities to taste, to vary the recipe. The most important thing to keep in mind is, to slice or chop all the ingredients maintaining a similar size (but not the salmon) to ensure a homogeneous cooking.
The cutting style depends only on you. You can cut the vegetables on julienne style, slice or chop them but always maintaining a similar size. We hope you like this recipe!
If you liked this recipe of Salmon en Papillote we advise you not to miss more Fish recipes and dont forget download free Our App here.
Baked Salmon and Vegetables en Papillote
I was feeling extremely lazy this past weekend, so this no-fuss easy recipe was perfect. Thank goodness that most simple recipes are equally delicious, or else I’ll just be having granola or fruits (equally delicious) for dinner when I’m burnt out.
Cooking in baking paper packet or en papillote (pah-pee-YOHT), may sound really fancy or intimidating, but it’s really an easy no fuss and healthy method of preparing fish. It’s a classic cooking technique that’s almost foolproof. Just need some slicing, squeezing and wrapping action for this meal. Simply wrap in baking paper a portion of sliced vegetables, top with salmon and a squeeze of lemon juice. Pop the packets into oven and steam builds up in the packet to cook food quickly yet gently, with all the flavours beautifully infused. That’s it.
This method works well for different types of fish fillets and vegetables. Choose vegetables that have moisture and are easy to cook such as capsicum, zucchini, beans, fennel and tomato. Just make sure the packet is sealed properly, as you don’t want any steam escaping because that’s an important part of cooking the fish. And the best part – it’s easy to clean up.
Salmon En Papillote
1. Heat oven to 425˚.
2. Cut two 15 x 24-inch pieces of parchment paper. Fold in half crosswise like a book. Draw a half-heart on one side in pencil, with the fold of the paper along the center of the heart. Cut out the hearts and open. Place open hearts on baking sheet
3. In medium bowl, mix olives, capers, shallot, bell pepper, leeks, and garlic together. Dress with red wine vinegar and one tablespoon olive oil. Season with salt and pepper to taste, remembering that capers and olives add their own saltiness to the mixture.
4. Season both sides of each fish fillet with salt and pepper. Place one fillet near the fold of each parchment heart. Drizzle each fillet with one tablespoon each olive oil and sambuca. Place one fresh bay leaf on top of each fillet.
5. Top each fillet with mixed veggies evenly.
6. Fold heart-halves back together, crimping along the edge from top to bottom. When you reach the pointed end, twist it to shut the packet.
7. Bake for 13-15 minutes, until packet is slightly puffed. Remove from oven, place on plates, cut open tableside.
David Rose - Pan Roasted Sea Bass With English Pea and Pancetta Sauté and Pea Purée
Chef David Rose has an easy way to make a delicious fish dinner.
Jamika Pessoa - Margarita Marinated Ribs
Margaritas are not just for cocktails Jamika Pessoa shows how they also make a great marinade.
Classic Cinnamon Rolls with Do-It-All Dough
Founder and Editor-in-Chief of “Bake from Scratch” Brian Hart Hoffman shows us all the tricks to making delicious ooey gooey and yummy cinnamon rolls.
- 1 small fennel bulb, stalks discarded
- 3 medium carrots (1/2 lb)
- 1/2 lb small red potatoes
- 1/2 cup Kalamata olives, slivered
- 2 teaspoons finely grated fresh lemon zest
- 4 teaspoons fresh thyme leaves
- 2 large garlic cloves, minced
- 3 tablespoons extra-virgin olive oil
- 1 (1 1/2-lb) piece center-cut salmon fillet, skinned and fish cut into 4 square pieces
- Special Equipment
- a mandoline or other manual slicer, 4 (15-inch) squares parchment paper kitchen string
Be the first to review this recipe
You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space.
© 2021 Condé Nast. All rights reserved.
The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.
Baked Salmon with Spring Vegetables
A healthy, easy and very springtime dish. Baked Salmon with Spring Vegetables can be on the table in about 30 minutes. The entire dish is baked in parchment paper and served this way, so cleanup is a springtime breeze.
Spring is in the air! It really is, because it&rsquos officially spring in a few days (20th March) and I&rsquom ready for the seasonal vegetables and to leave behind the heavy winter foods.
This dish preparation is called en papillote (French for &lsquoin parchment paper&rsquo). It&rsquos a genius way of not only making an easy meal, but there&rsquos very little cleanup. A large piece of parchment paper (about 22 x 12 inches) is folded in half and cut into half a heart shape, so when it&rsquos open it&rsquos a full heart shape. The ingredients are placed just off center close to the round part of the heart. Fold the paper in half and starting at the round end, you fold and twist, tightly to get a good seal. When you get to the pointed end, twist night and tightly. Place the packages on a baking sheet and bake for 20 minutes. You can serve in the paper, or plate the fish and vegetables.
This a customizable dish depending on what fish and vegetables you like. Any firm fish can be used and any vegetables of your choosing or just what you have in the fridge. If you find that you&rsquore out of parchment paper, you an always use foil. This is a perfect, healthy weeknight dinner that can be packaged in the morning and baked off when you get home for dinner.
Wondering what the stripy vegetable is in the pictures? That&rsquos a purple carrot with a yellow center. Carrots come in other colors too and they make a lovely presentation and adds a great pop of color to the dish.
If you&rsquove tried this Baked Salmon with Spring Vegetables or any other recipe on the blog, then don&rsquot forget to rate the recipe and let me know it turned out in the comments below. I love to hear from my readers!
You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see daily recipe updates.