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 FILLET EN PAPILLOTE - ALTON BROWN
Just got my Alton Brown Good Eats cookbooks from Amazon... This is healthy and delicious! It's a big serving for one!
Provided by Cadillacgirl
Categories Lactose Free
Time 30m
Yield 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 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.
Nutrition Facts : Calories 418.4, Fat 10.4, SaturatedFat 1.9, Cholesterol 103.2, Sodium 2546.4, Carbohydrate 28.9, Fiber 6.8, Sugar 16.9, Protein 49.4
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.
BROILED SOCKEYE SALMON WITH CITRUS GLAZE
Provided by Alton Brown
Categories main-dish
Time 1h18m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Position a rack in the oven 3 inches from the broiler. Line a half sheet pan with aluminum foil and place the salmon on the pan.
- Place the sugar, zest, salt, and pepper into the bowl of a small food processor and process for 1 minute or until well combined. Evenly spread the mixture onto the salmon and allow to sit for 45 minutes, at room temperature.
- Turn the oven on to the high broiler setting for 2 minutes. After 2 minutes, place the salmon into the oven and broil for 6 to 8 minutes or until the thickest part of the fish reaches an internal temperature of 131 degrees F on an instant-read thermometer. Remove the salmon from the oven and allow to rest, uncovered, for 8 to 10 minutes. Serve immediately.
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 FROM FROZEN
There's something upscale about salmon cooked en papillote. Don't be afraid to use another type of fish either.
Provided by thedailygourmet
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 35m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Place each salmon fillet in the center of a parchment paper sheet. Season with salt and pepper and drizzle with melted butter. Arrange oregano and lemon slices down the length of each fillet.
- Lift the parchment paper on 2 opposite sides to meet in the middle above the salmon. Tightly fold down paper until it reaches salmon, crimping to seal. Roll up and crimp the ends to seal. Be sure the paper is sealed snugly so that steam won't escape during cooking. Secure folds with toothpicks, if you like. Place the packets on a rimmed baking sheet.
- Roast in the preheated oven until salmon flakes easily with a fork, about 30 minutes. Carefully open packets and transfer salmon to serving plates.
Nutrition Facts : Calories 225.9 calories, Carbohydrate 6 g, Cholesterol 65.7 mg, Fat 12.6 g, Fiber 2.5 g, Protein 25 g, SaturatedFat 5.1 g, Sodium 167 mg
SALMON EN PAPILLOTE
Steps:
- Preheat the oven to 425 degrees F.
- Cut two 15-by-24-inch pieces of parchment. Fold each in half crosswise like a book, then cut each into a heart shape. Open the hearts and place on a rimmed baking sheet.
- In a medium bowl, stir to combine the olives, capers, shallot, bell pepper, leeks and garlic. Add the vinegar and 1 tablespoon of the olive oil; stir to coat. Season lightly with salt and pepper--the capers and olives add their own saltiness to the mixture.
- Season both sides of each salmon fillet with salt and pepper. Place 1 fillet near the fold of each parchment heart. Drizzle each fillet with 1 tablespoon each olive oil and sambuca. Place 1 bay leaf on each fillet then top evenly with the olive mixture.
- Fold the halves of each heart together, crimping along the edge from top to bottom. When you reach the pointed end, twist it to shut each packet.
- Bake the packets on the baking sheet until they are slightly puffed and the salmon is cooked, 13 to 15 minutes. Remove from the oven, place on plates and carefully cut open the packets at the table.
SALMON EN PAPILLOTE (SALMON IN PARCHMENT)
Salmon cooked en papillote, which means wrapped in a packet of parchment (or foil), is a dramatic way to procure perfectly cooked salmon, but it isn't difficult. Fold a fillet into a cut piece of parchment, and then layer it with seasonings or perhaps vegetables or citrus fruit. Then simply bake the packets until done. The steam created by the parchment produces reliably moist salmon, and opening the individual packets at the table makes for a fun way to start dinner.
Provided by Florence Fabricant
Categories dinner, easy, quick, weekday, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Heat the oven to 400 degrees. Cut 4 large heart-shaped pieces of parchment paper or foil, and place them on a sheet pan. Fold the parchment or foil in half down the middle, place a fillet with its garnishes and seasonings on one side of each, fold the other side over and crimp the rounded edge tightly closed.
- Place in oven for 10 to 15 minutes, depending on how done you'd like to serve the salmon. The packages should puff up and make for dramatic serving.
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EASY SALMON AND VEGETABLES FOR ONE | ALTON BROWN
From altonbrown.com
5/5 (2)Category MainsServings 1Total Time 30 mins
- Take a 15-by-36-inch piece of parchment paper and fold in half like a book. Draw a large half of a heart shape on one half of the paper, with the fold being the center of the heart. Cut along the line and open up the paper.
- In the center of one side of the fold, lay fennel, leeks, carrots, and snow peas. Mix together salt, pepper, and ground coriander, and sprinkle half of the spice mixture over the vegetables.
- Lay the salmon on top of the vegetables and season with remaining salt, pepper, and coriander. Top with the orange wedges and sprinkle with vermouth. Fold other side of the parchment heart over the 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, twist the seal closed and tuck the tip underneath to secure tightly. Place on a microwave-safe plate and cook in the microwave on high until the fish reaches an internal temperature of 131ºF, about 4 minutes. Open parchment carefully and serve for a complete meal.
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