Salmon en Papillote with Summer Herbs
- Chelsea Ho
- Oct 21, 2020
- 2 min read
A simple, one-piece-of-parchment-paper meal that's quick to prepare yet impressive to serve. Let the oven do all the work, and the parchment parcel of salmon lend you all the theatrics you need for an amazing lunch or dinner.
INGREDIENTS:
Serves 1-2, Cooking time: 30 minutes
Half an onion, sliced thinly
5 cherry tomatoes, halved
1/4 of a chilli, deseeded and chopped
3 garlic cloves, peeled and bruised slightly
A handful of freshly chopped parsley
A sprig of rosemary
1 stalk of spring onions/chives, chopped
Half a lemon, cut 1 slice and juice the rest
1.5 teaspoons of lemon zest, freshly grated
1/2 teaspoon of freshly ground black pepper
A pinch of sea salt
1/4 cup of white wine
2 tablespoons of high quality olive oil
1 large salmon fillet
2 tablespoons of butter (optional)
METHOD:
Preheat oven to 200ºc/400ºF
In a medium-sized bowl, put in the onions, tomatoes, garlic, half of the chopped parsley, half of the spring onions and half of the lemon zest. Separate the rosemary leaves from the sprig by sliding your index finger and thumb along the sprig, and put that into the bowl as well.
Pour in 1 tablespoon of olive oil into the bowl and mix well.
If you're using butter, mix semi-softened butter in a bowl with the rest of the parsley, lemon zest and chives. If not, reserve these herbs for later.
Make 0.5cm deep incisions diagonally across the skin-side of the salmon (to prevent it from curling). You may also choose to remove the skin, if desired.
Coat the salmon fillet on both sides with the remaining tablespoon of olive oil, then season well with salt and pepper
On a large piece of parchment paper, place the vegetables in the middle, forming a relatively flat bed. Sit the salmon fillet, skin-side down, in the center.
Spread the butter-herb mixture/sprinkle the herbs on the top of the fillet, and give it a drizzle of olive oil if you wish.
Drizzle over 2 tablespoons of lemon juice.
Cover the salmon with another piece of parchment paper (of the same size), and pleat the edges to create a steaming pouch. When almost sealed, pour in the white wine before completely sealing the pouch. (Pleat the edges in a slight diagonal, continuously folding over every pleat until completely sealed; see photo)
Place the papillote onto a baking tray, and bake in the oven for 8-12 minutes depending on the thickness of the salmon. The pouch should puff up and brown a bit.
Assembly
Place the pouch onto a large serving plate, and cut the pouch open in the middle with kitchen scissors or a sharp paring knife, table side. Watch out for the steam, then serve the fillet and vegetables on a plate with a slice of lemon. Some good sides such as buttered potatoes or grilled asparagus will go well with the dish too!
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