CARLY'S SALMON EN PAPILLOTE (IN PAPER)
Moist, delicious, almost fool-proof salmon. This salmon is wrapped in parchment paper and steamed in the oven. No fishy taste in your mouth, no fishy smell in your house. Just a delicious meal.
Provided by carly
Categories World Cuisine Recipes European French
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 223.9 calories, Carbohydrate 6.2 g, Cholesterol 50.4 mg, Fat 11.5 g, Fiber 2.4 g, Protein 25.5 g, SaturatedFat 2.1 g, Sodium 50.7 mg, Sugar 1.2 g
SALMON EN PAPILLOTE
Provided by Geoffrey Zakarian
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the salmon: Preheat the oven to 300 degrees F. Bring a pot of water to a boil and season with salt.
- Put the canola oil in a pan set over medium-high heat. Season the fennel with salt and pepper. Once the oil is hot, add the fennel and cook on one side until golden brown, 2 to 3 minutes. Set aside.
- Meanwhile, cook the potato slices in the boiling water for 3 minutes, then drain and set aside.
- Cut 4 pieces of parchment paper into large heart shapes, then fold in half. Lift one side of each parchment heart, put some fennel in the center of the bottom half of each, then shingle the potatoes on top and follow with a piece of salmon. Top each salmon piece with a quarter of the white wine, butter, tarragon and shallots. Season with salt and pepper.
- Begin to close the parchment pieces by crimping the edges in small folds, continuing to fold over part of the previous fold, until the packets are completely closed. Place the packets on a baking sheet and bake for 15 to 18 minutes, depending on your desired doneness.
- For the tapenade: While the salmon is in the oven, combine the olives, capers, anchovy and garlic in a bowl. Add the olive oil, lemon juice and honey and mix until combined. Finish with the minced parsley.
- Open the packets at the table and top each with a spoonful of the tapenade.
GINGER & SOY SALMON EN PAPILLOTE
Steaming the salmon in a parcel, in its own marinade, with the spiralized veg, ensures the fish is juicy and full of flavour. Serve with Jasmine or basmati rice
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course
Time 40m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Before you prep the veg mix together the soy, vinegar, ginger, garlic and some black pepper in a bowl. Add the salmon fillets, cover and leave to marinate for 10 mins at room temperature or up to 2 hrs in the fridge.
- Tear two large sheets of baking parchment, big enough to encase the fish and vegetables in and put onto a baking tray.
- Divide the vegetables between the centre of the paper and top each with a marinated salmon fillet and the sliced chilli. Bring the sides of the parchment up over the salmon and pour half of the remaining marinade over each fillet then scrunch the paper tightly together to seal the fish in a parcel.
- Roast for 20-25 mins, until the salmon is just cooked through and flakes into large pieces. Serve the fish in the parcel with some rice, if you like.
Nutrition Facts : Calories 391 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 39 grams protein, Sodium 1.6 milligram of sodium
SALMON EN PAPILLOTE
Make and share this Salmon En Papillote recipe from Food.com.
Provided by English_Rose
Categories European
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 400°F Combine the onion, garlic, tomato and herbs in a bowl with the wine.
- Place the salmon in a bowl and pour over the marinade. Leave for 5 minutes.
- Lay out 2 large sheets of baking parchment on a baking tray and put a piece of salmon in the centre of each. Spoon over the marinade and cover the fish with the paper to make a packet. Place in a dish and bake for 5 minutes. Open the pouch and serve.
Nutrition Facts : Calories 174.5, Fat 3.6, SaturatedFat 0.6, Cholesterol 51, Sodium 72.3, Carbohydrate 8, Fiber 1.4, Sugar 3.5, Protein 20.7
SALMON EN PAPILLOTE
This recipe comes from Pillsbury Classic Cookbooks, #279, May 2004, 'fish & Chicken.' Haven't made it yet, but it sounds too good not to pass along!
Provided by Sydney Mike
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F, then cut four 15" rounds of parchment paper. Fold each in half, then unfold & lightly brush 1/2 tsp oil onto each parchment round to within 1" of the edge.
- Arrange potato slices evenly on half of each parchment round, & sprinkle with half of the salt & pepper.
- Put salmon on top of that, & sprinkle the remaining salt & pepper, before doing a final top-off with the carrots, tomatoes & 2 herb sprigs.
- To seal each packet, fold untopped side of parchment round over the topped side. Fold open edge over several times, folding & twisting until packet is completely sealed. Place packets on ungreased cookie sheet.
- Bake in oven for 15-20 minutes, depending on the thickness of the filets. Carefully unwrap 1 packet to check if fish flakes easily with fork. If not done, re-wrap & continue baking.
- Remove packets from oven & let stand 5 minutes before serving.
- Place packets on individual serving plates, then cut an X-shaped slit in the top of each packet. Carefully tear back the paper to serve.
Nutrition Facts : Calories 256.4, Fat 6.5, SaturatedFat 1, Cholesterol 59.1, Sodium 395.4, Carbohydrate 23.7, Fiber 3.9, Sugar 3.7, Protein 25.6
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