SALMON FILLET EN PAPILLOTE WITH JULIENNE VEGETABLE
Steps:
- Take a 15 by 36-inch piece of parchment paper and fold in 1/2 like a book. Draw a large 1/2 heart on paper with fold of paper being the center of the heart. Cut out heart and open. Lay fennel, leeks, carrots, and snow peas on parchment in center to 1 side of fold. Mix together salt, pepper, and ground coriander. Sprinkle vegetables with 1/2 of salt, pepper, and coriander. Lay salmon on top of vegetables and season with remaining salt, pepper and coriander. Top with the orange wedges and sprinkle with vermouth. Fold other side of heart over fish and starting at top of heart shape, fold up both edges of parchment, overlapping folds as you move along. Once you reach the end tip, twist several times to secure tightly. Place on microwave safe plate and cook for 4 minutes, on high in microwave, or until fish reaches 131 degrees. Open parchment carefully and serve for a complete meal.
SALMON AND VEGGIES EN PAPILLOTE (IN PARCHMENT PAPER PACKS!)
Provided by Lexi
Time 28m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Divide spinach among four 16-inch-long pieces of parchment paper.
- In a small mixing bowl, toss asparagus, zucchini and summer squash with salt, pepper, garlic powder, and extra-virgin olive oil. Divide tossed veggies evenly among the four pieces of parchment paper with the spinach.
- Pat salmon dry. Season with salt and pepper. Top with shallots, garlic, fresh herbs, and lemon slices.
- Bring ends of paper together and fold down the edges around the salmon until a sealed packet has formed (watch the video above for steps!). Make sure to tuck ends underneath to secure.
- Place salmon packets on a baking sheet and bake until packets are puffed and salmon is cooked through about 15-18 minutes.
Nutrition Facts : ServingSize 4, Calories 210 calories, Sugar 3.4g, Sodium 200mg, Fat 7.5g, SaturatedFat 1g, Carbohydrate 6.9g, Fiber 2.7g, Protein 25g, Cholesterol 50mg
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
This classic preparation of steamed fish and veggies is a meal that's sure to impress. Top with a fresh herb salad of dill, parsley and fennel fronds for a touch of elegance.
Provided by James Briscione
Categories main-dish
Time 45m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Fold two 16-by-24-inch pieces of parchment paper in half like a book. Using kitchen shears or a chef's knife, cut each into a large half-heart. When unfolded, a whole heart should appear.
- Use a chef's knife or mandoline to very thinly slice the fennel bulb. Cut the leek in half lengthwise, then place on your cutting board flat side down. Slice lengthwise into thin strips (this is called julienne). Very thinly slice the bell pepper lengthwise.
- To assemble the parchment paper packets, drizzle some olive oil on the bottom of each piece and rub it all over one side of each piece of parchment. Place the lemon slices to one side of the creased line down the middle of the parchment paper hearts. Top with the sliced fennel, leeks and bell pepper; season with a pinch of salt and pepper and a drizzle of olive oil. Drizzle the white wine over the veggies. Sprinkle the salmon with a good pinch of salt and few good grinds of pepper and top each with 1 tablespoon of butter. Then place on top of the veggies. To seal the packets, fold the other half of the heart over the fish. Starting at the pointy end or bottom of the heart, fold the edge of the parchment paper in small, overlapping triangles. This will help to create a tight seal and hold in all the steam. Transfer to a rimmed baking sheet. Bake until the vegetables are tender and the fish is just cooked through, 15 to 17 minutes.
- Meanwhile, toss the fennel fronds, dill and parsley together in a small bowl until combined. Cut a slit in the top of each packet, then carefully open--there will be hot steam! Sprinkle with the fresh herb salad and serve.
SALMON AND VEGETABLES EN PAPILLOTE
Steps:
- Preheat oven to 375 degrees. Cut out 4 heart shapes from parchment or foil, each 14 inches wide by 9 inches long. Lightly butter foil, if using. Place seasoned salmon on 1 side of parchment or foil. Heat medium skillet on medium high heat. Add butter and melt. Add mushrooms and saute until slightly golden. Add shallots, salt and pepper. Cook 2 minutes. Add chayote and wine. Cook until almost dry. Add epasote and lemon juice. Cool. Divide mixture between salmon fillets, mounding slightly. Fold second half of parchment over salmon, enclosing completely. Fold edges over to secure tightly.
- Place parchment packages on baking sheet. Bake until packets are puffed and salmon is cooked through, about 10 minutes.
SALMON AND VEGETABLES EN PAPILLOTE
This method of cooking fish is so easy and the children love it, especially when they have their own little fish parcels. The steaming process traps all the goodness and flavour of the fish - what could be better?
Provided by English_Rose
Categories Potato
Time 55m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- For the salmon en papillote:
- Preheat the oven to 375°F
- Cut 2 pieces of greaseproof paper, measuring about 9in square. Drizzle with olive oil.
- Sprinkle over the garlic, chili and shallot and arrange the vegetables and salmon fillets on top. Season with salt and pepper. Wrap up the paper to form parcels, folding the edges to seal. Place on a baking sheet and bake for 10-15 minutes. Meanwhile cook the potatoes.
- For the crushed new potatoes:
- Boil the potatoes until they are just cooked (but not soft). Mash roughly with the back of a fork and place on a lightly oiled baking tray. Sprinkle with the crushed fennel seeds.
- Turn up the oven to its highest setting and roast the potatoes until crisp and golden. Sprinkle with dill and serve with the parcels of salmon.
Nutrition Facts : Calories 1378.8, Fat 31.2, SaturatedFat 5, Cholesterol 146.3, Sodium 499.1, Carbohydrate 189.4, Fiber 26.5, Sugar 10.7, Protein 88
MEDITERRANEAN SALMON EN PAPILLOTE (IN A PAPER PACKAGE)
Provided by Kelsey Nixon
Time 27m
Yield serves 4
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 425 degrees F.
- 2. Bring 1 cup chicken broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Place couscous, tomatoes, and the next 6 ingredients in a large bowl. Add 1 tablespoon oil, and season to taste with kosher salt and cracked black pepper; toss to combine. Set aside.
- 3. Cut 4 (15 x 24-inch) pieces of parchment paper. Fold in half crosswise. Draw a large heart half on each piece, with the fold of the paper being the center of the heart. Cut, following the heart shape, and open. Sprinkle both sides of fillets with 1 TBS of Greek seasoning each. Place 1 fillet near the fold of each piece of parchment. Top each fillet with 1/4 cup onion slices and 3 lemon slices; drizzle 1 teaspoon oil over each serving. Starting at the top of the heart, fold edges of parchment, sealing edges with narrow folds. Twist the end tip to secure tightly. Place packets on a baking sheet. Bake at 425degrees for 12 minutes. Place on plates; cut open. Serve immediately with couscous.
SALMON IN PARCHMENT PAPER (SALMON EN PAPILLOTTE)
Make and share this Salmon in Parchment Paper (Salmon En Papillotte) recipe from Food.com.
Provided by Gils Smokin Kitchen
Categories European
Time 25m
Yield 1 Serving, 1 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375ºF. Prepare a large square of parchment paper and fold it in half.
- Place thinly sliced pieces of fennel on the bottom half of the parchment at the crease. Add asparagus pieces and shallot slices. Sprinkle with kosher salt and black pepper.
- Place salmon fillet on the vegetables and then and sprinkle with kosher salt and black pepper. Top with lemon slices, fennel fronds and butter.
- Pour lemon juice and/or white wine over the salmon and vegetables.
- Fold the parchment paper over starting at one corner and pinch the edges over to close the packet. When the edges are completely closed, it will look like a calzone!
- Bake the fish for 15 minutes on the center rack in the oven, and then remove and unwrap or cut the top of the packet and serve in the paper. Serve immediately.
Nutrition Facts : Calories 439.4, Fat 16.4, SaturatedFat 6.4, Cholesterol 97.6, Sodium 322.9, Carbohydrate 33, Fiber 13.9, Sugar 7.2, Protein 48.1
MICROWAVE SALMON FILLET EN PAPILLOTE
Altered "Good Eats" recipe by Alton Brown, the original recipe is on the Food Network website listed as "Salmon Fillet en Papillote with Julienne Vegetables". Cooks in the microwave in MINUTES! You can do it in the oven too, but why bother?!?! You'll need parchment paper for this easy, super-tasty, company-worthy, HEALTHY meal. Serves one person; easily multiplied. Asparagus, a smashed garlic clove, orange slices, red and yellow bell peppers, fresh thyme, ground coriander seeds and green beans have all worked their way into this dish at one point or another, all of them working wonderfully.
Provided by Raquel Grinnell
Categories One Dish Meal
Time 16m
Yield 1 meal, 1 serving(s)
Number Of Ingredients 10
Steps:
- Take a 15 by 36-inch piece of parchment paper and fold in 1/2 like a book. Draw a large 1/2 heart on paper with fold of paper being the center of the heart. Cut out heart and open.
- Lay fennel, leeks, carrots, and snow peas on parchment in center to 1 side of fold. Mix together salt, pepper, and dill. Sprinkle vegetables with 1/2 of salt, pepper, and dill. Lay salmon on top of vegetables and season with remaining salt, pepper and coriander.
- Top with the lemon and sprinkle with wine. Fold other side of heart over fish and starting at top of heart shape, fold up both edges of parchment, overlapping folds as you move along. Once you reach the end tip, twist several times to secure tightly.
- Place on microwave safe plate and cook for 4 minutes, on high in microwave, or until fish reaches 131 degrees. Open parchment carefully and serve for a complete meal.
Nutrition Facts : Calories 361.7, Fat 10.3, SaturatedFat 1.9, Cholesterol 103.2, Sodium 217.3, Carbohydrate 15.5, Fiber 4.2, Sugar 5.1, Protein 48.4
SALMON WITH SAGE BUTTER & ROOT VEGETABLES IN PARCHMENT
A beautiful one-dish meal with gourmet flair. All the ingredients are placed in a packet of parchment paper, which seals in moisture and allows the juices of the fish and the butter and spices to flavor the vegetables and keep the salmon tender. Some of the tastiest vegetables I've ever had, and best of all it's simple and requires very little clean-up.
Provided by Whats Cooking
Categories One Dish Meal
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F.
- Cut the tough green tops from the leek and slice the tender lighter-colored section into very thin rounds. Cut (julienne) carrot and parsnip into matchsticks approximately 1/2 inch long and 1/4 inch wide. Slice crimini mushrooms in half lengthwise and then into 1/4 inch slices.
- Combine butter, lemon juice, thyme, sage, pepper and salt in a food processor and pulse until thoroughly pureed.
- Mix vegetables together. Lay in a nest about the size of the salmon filet on one side of the parchment paper. Place 1/3 of the sage-butter mixture on top of the vegetables.
- Place salmon on top of vegetables and spread with the rest of the sage-butter mixture. Sprinkle chopped chives on top, distributing evenly.
- Fold the other side of the parchment paper over on top of the salmon. Roll and crimp edges together to create a tightly-sealed half-moon shaped packet. Place packet on baking sheet and bake for 12-15 minutes for a thin fillet, or 20-30 minutes for a thicker filet. Remove from oven and allow to sit for 5 minutes.
- To serve, place the packet on a dinner plate and create two slashes on the top of the paper in the shape of an X. Peel back paper and enjoy!
- (Alternately, you can cut the salmon into 2-3 pieces and place on individual plates next to a generous spoonful of the vegetables).
Nutrition Facts : Calories 296.8, Fat 16.8, SaturatedFat 8.3, Cholesterol 82.7, Sodium 405.2, Carbohydrate 12.1, Fiber 1.9, Sugar 3.9, Protein 25
SALMON EN PAPILLOTE
I got this salmon baked in parchment paper recipe from the Homemaker's magazine. I haven't tried it personally but it sure sounds tasty.
Provided by bbgrl79ca
Categories Spinach
Time 25m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450ºF (230ºC).
- Cut two 18-inch (45-cm) long rectangles of parchment paper.
- Place a salmon fillet on each parchment paper rectangle.
- Divide half the spinach leaves, peppers, shallots, lemon slices and cilantro between each package, layering ingredients on top of salmon.
- Sprinkle 2 T (30 ml) of wine and a little salt over each serving.
- Gather the corners of the parchment toward the centre and twist tightly to seal each package.
- Tie off at the top with twine to fasten.
- Place the packets on a cookie sheet and bake on the centre rack of the oven for 15 minutes.
- Let stand for 2 to 3 minutes.
- Serve parchment packages unopened.
- Slice open at the table to release the aromas.
- Makes 2 servings.
- Recipe doubles easily.
Nutrition Facts : Calories 253.2, Fat 6.1, SaturatedFat 1, Cholesterol 87.5, Sodium 205.6, Carbohydrate 8.2, Fiber 1.9, Sugar 2, Protein 35.2
SALMON AND VEGETABLES EN PAPILLOTE
Steps:
- To prepare the vegetables: Preheat the oven to 350°F.
- Place 4 sheets of parchment paper on a work surface. Trim the cauliflower and broccoli florets from the stems, discarding the stems, and divide the florets among the parchment sheets.
- Peel the carrot and cut into 1/16-to 1/8-inch-thick round slices. Place some of the carrots on each parchment sheet. Cut the ends off the green beans and cut each bean into 3 or 4 pieces. Arrange some of the beans on each parchment sheet and top with 1 teaspoon of butter. Place 2 thyme sprigs and 1 teaspoon of water on each parchment sheet. Season with salt and pepper. Bring the sides of the parchment to the middle and fold over three times, about 1/2 inch each time. Fold the ends of the parchment and tuck them under the package to loosely enclose the vegetables. Place the vegetable packets on an ungreased baking sheet and bake for 25 minutes.
- Meanwhile, prepare the salmon: Lay 4 sheets of parchment paper on a work surface and place 1 salmon fillet in the center of each sheet. Cut 2 of the lemons in half, remove the seeds, and squeeze the juice from 1 lemon half on each salmon fillet. Season with salt and pepper and top each fillet with 2 thyme sprigs. Bring the sides of the parchment to the middle and fold over three times, about 1/2 inch each time. Fold the ends of the parchment and tuck them under the package, loosely enclosing the salmon. Add the salmon packets to the baking sheet and bake them for 10 minutes. (If your pieces of salmon are thicker than 3/4 inch, you will need to cook them up to 5 minutes longer.)
- Cut the remaining lemon into 8 wedges.
- Remove the salmon and vegetables from the parchment and arrange them on plates with the lemon wedges.
SALMON IN PARCHMENT PAPER
I recently got home from my fishing trip to Alaska and came home with 39 lbs. of Silver Salmon. Let the recipe testing begin. This took minutes to prep and only about 30 minutes to cook. It was light and very tasty.
Provided by Gone Fishin
Categories Very Low Carbs
Time 30m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Set your oven to 350. While it is heating up place a piece of parchment big enough for your fish on a cookie sheet.
- Place the fish on the parchment and then slice your butter into small pads and place on fish. Slice the lemon and place a 2-3 plices on fish and then lay dill on top.
- close up the parchment and place in oven.
- Cook for 25-30 minutes.
Nutrition Facts : Calories 348.2, Fat 15.8, SaturatedFat 5.5, Cholesterol 119.9, Sodium 222, Carbohydrate 2.7, Fiber 0.8, Sugar 0.7, Protein 47
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