Recipe: Papillote of Salmon
We are almost two weeks into the new year, and hopefully most of you are still sticking to your resolutions.
For those of you hoping to eat healthier, this recipe uses “en papillote,” a wonderful technique for cooking moist, flavorful food without using a lot of fat or sacrificing any flavor. When cooking “en papillote,” food is sealed in a parcel and steamed. Here, salmon is cooked with vegetables and white wine for a light, fresh meal.
- Canola oil as needed for brushing
- 6-8 ounce salmon fillet Salt as needed
- 1/2 ounce pepper
- 1 shallot, minced
- 1/2 ounce red bell pepper, julienned
- 1-ounce carrot, julienned
- 1/2 ounce leek, julienned
- 1-ounce snow peas, julienned
- 3 thyme sprigs
- 1 tablespoons extra virgin olive oil
- 1 tablespoon white wine
Makes 1 serving.
- Form the parchment paper papillote by cutting a large heart shape from a piece of parchment paper. Brush the paper with canola oil.
- Season the salmon and place on one side of the parchment paper heart along with the vegetables. Season and add the thyme sprigs.
- Drizzle with olive oil and white wine.
- Seal the papillote by folding the heart in half and folding the edges tightly. Bake at 400ºF for 10 to 12 minutes, or until the papillote has puffed and the salmon is cooked.