Salmon en papillote

Erica and Grady are in town this week (Erica from New York, Grady from Kathmandu), so we got to catch up on Monday over dinner. It’s the new year (still, sorta), and I’m actively courting healthier food and omega-3s, so I chose to make salmon en papillote. This means in a little parchment-paper package. As you can see below, my packaging skills need some work.

But the salmon was delicious and the preparation couldn’t have been easier. The parchment package steams the salmon, so you can use very little oil and it will come out flaky and delicate. I chose to keep the flavors simple, but this method of cooking really allows for a lot of interpretation. In the summer, when tender vegetables are abundant, you could throw in green beans or tomatoes, for example.

Be sure to note different thicknesses in the fillets when you are considering cooking times. One was thicker than the others and came out a bit underdone. The others were cooked perfectly.

Salmon en papillote
Parchment paper
4 salmon fillets, about 6 oz each
4 tsp. olive oil
4 tsp. capers
salt and pepper
1 lemon, with 4 strips of lemon zest

Preheat oven to 400 degrees.

Spread out a sheet of parchment paper, about a foot long. Place one salmon fillet in the middle. Drizzle olive oil and a squeeze of lemon over the fish. Add 1 tsp. capers and 1 strip of lemon zest. Add salt and pepper.

Fold the parchment paper into an envelope of some sort. Do a better job than I did! Here’s a step-by-step tutorial for one method, though they vary widely.

Repeat with each of the fillets. Place the packets on a baking sheet and bake for about 12-14 minutes.

I served it with lentils and a salad. And to finish, we had chocolate cake, brought by Erica and Grady! You know, to stick with the healthy theme. I’m pretty sure chocolate has a lot of omega-3s. Right?





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About Kate Soto

5 responses to “Salmon en papillote”

  1. Erica says :

    This was fantastic! I really cannot wait to do it again.

  2. pknitty says :

    and while chocolate cake may not have plenty of omega 3’s it does (according to all things wiki):
    contain alkaloids such as theobromine and phenethylamine, which have physiological effects on the body. It has been linked to serotonin levels in the brain. Some research found that chocolate, eaten in moderation, can lower blood pressure.[1] Dark chocolate has recently been promoted for its health benefits, including a substantial amount of antioxidants that reduce the formation of free radicals, although current scientific evidence is against health improvements by dietary antioxidants.

    I especially like the free radical part! And when enjoyed with friends, chocolate enhance laughter, longevity and all things memorable.

    Happy Year of the Tiger!

  3. Mary Soto says :

    That looks yummy and easy. Love, Mom

  4. johanna says :

    oh my gosh, this looks so good! can you do this with other kinds of fish too? actually, i don’t even care; i love salmon.

  5. Kate Soto says :

    yep, you can do it with veggies, chicken, fish…anything. i think you would just have to be conscious of the cooking times. with a more delicate fish, try a few fewer minutes. it’s really easy!!

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