Salmon en Papillote
I am all about easy during the week.
The hardest part of this recipe is folding the paper to make the package.
I make this in the morning, and when I come home in the evening, all I have to do is pop it in the oven.
You can use any fish for this, halibut, cod, salmon or sole, and whatever you top your fish with, will make a delicious sauce.
The fish can't dry out and it's a low-fat dinner to boot.
You want to have a big enough piece of parchment paper to hold the fish and vegetables and make a nice fold.
Leeks and asparagus are the perfect spring vegetable to put on top of the fish.
Go do it.
Salmon en Papillote:
2 pieces of salmon filet (or fish of your choice), 1/2 lb. piece per person is good
2 leeks, washed and sliced, white and light green parts only
bunch of asparagus, trimmed and sliced on the diagonal
kosher salt & pepper
2 tbsp olive oil
1 tbsp dill, dried or fresh
2 slices of lemon per packet
1 tbsp white wine
I like to peel my asparagus, just a personal preference, but it makes a prettier presentation, and who likes those woodsy stems?
Preheat the oven to 450F.
In a bowl, mix the sliced leek with slices of asparagus. Drizzle w/ 2 tbsp of olive oil and season w/ kosher salt & pepper.
I like dried dill for this recipe, so if you are using dried, then add it to the asparagus mixture (if using fresh dill, then wait until the last step to top the fish with).
On a large piece of parchment, lay your piece of salmon down the center of the paper. If you are making individual packets, then make a packet for each filet of fish. Season the fish w/ kosher salt & pepper.
Spoon the asparagus leek mixture over the fish, it's ok if it falls off and around the fish.
Pour a tbsp of white wine over each packet of fish (I make one big piece of fish for the 2 of us).
Lay lemon slices on top and if using fresh dill, now is the time to add in the dill.
Fold the sides of the paper over as if you were making a calzone. Some people use an egg wash to seal the edges, but I do not find this necessary. The paper should stay closed.
Lay the packets on a baking sheet and bake for 12-14 minutes, depending on the size of the filets.
Carefully open the packet and you will have a wonderful piece of flavorful, steamed fish.
The vegetables will be fully cooked and you will have a light sauce to serve over rice!
We love this. It's the perfect spring dinner!
I always peel asparagus so that my DH will eat more than just the tips. Ditto broccoli. Worth the effort (though broccoli is sort of fiddly to work with). It does make slightly underdone veggies (the way we like them) more palatable.
Enjoy your blog every day, though you make me feel a bit staid and lazy after years of energetic creativity. :-)
Never my intention to make you feel lazy! I cook all day and almost everyday.....it's the one thing that keeps me sane.