Posts Tagged ‘salmon en papillote’

When I think of perfect family meals, this is one of them.  First and foremost, it is delicious.  My entire family loves this dinner, especially my daughter.  Second, this meal is just plain healthy - it hits a number of superfood groups and that makes this family cook smile.  I feel really good every time I serve this meal, which makes it a staple in our home.

The recipes for the steamed salmon and wild mushroom brown rice are on the site, but a recipe is not needed for the edamame.  Just pick up some frozen edamame and prepare it according to the instructions.  I like the Central Market brand which can be steamed in the microwave right in the bag.  So easy!

Salmon is a superfood, full of Omega-3 fatty acids.  Look for wild salmon, however.  It has more of the Omega-3’s that we need.  Also, keep the skin on while you cook it.  Since the fatty acids are located between the skin and the flesh, if you remove the skin before cooking, the fatty acids will escape.  However, you certainly do not want to eat the skin, so be sure remove it before you serve the salmon.

Cooking en papillote requires some parchment paper or foil.  I like to use parchment, but others prefer the ease of foil.  All you are doing is creating an envelope in which to cook your salmon.  I’ve used this method countless times and it is always a winner, it’s simple and impressive!

Ingredients for Steamed Salmon en Papillote

• 2 lbs. wild salmon fillet - bones removed but skin on
• 1 bunch fresh chives - finely chopped
• 1 bunch fresh tarragon - finely chopped
• 1 bunch fresh parsley - finely chopped
• 2 lemons - washed and sliced
• olive oil
• salt and pepper

Cooking Instructions

1. Cut four or five pieces of parchment so that when you fold the piece of paper in half it will form a square.
2. Spread the parchment pieces out on the counter and smear each piece with a bit of olive oil.
3. Cut the salmon into four or five pieces of equal size and place each piece on it’s own piece of parchment

Make sure you cut with the grain - your fishmonger can do this for you too.

4. Place the salmon on half of the parchment so you can fold the other side over and fold it to seal.
5. Sprinkle each piece of salmon with salt and pepper.
6. Sprinkle each piece of salmon with a bit of chives, tarragon and parsley.
7. Place several slices of lemon over the salmon pieces.
8. Fold the other half over loosely and fold.

There is a proper folding technique, but you don’t have to use it.  Any fold will do, just as long as it seals the fish inside and creates “an envelope”.

9. Place the envelopes on a baking sheet and bake in a 400 degree oven for 15 minutes.

In the meantime, get your sauce going - -

Ingredients for Zesty Herb Sauce

• 1/2 cup fish broth - I buy frozen fish broth
• 1/2 cup white wine or sherry
• 1 shallot - chopped
• remaining chives, tarragon and parsley from above
• a splash of heavy cream

Cooking Instructions

1. In a small pot, bring broth and wine/sherry to a boil with the shallots.
2. Allow the liquid to reduce by about two-thirds.
3. Once reduced, remove from heat and add a sprinkling of the herbs and whisk in the cream.
4. Drizzle the sauce over the salmon.

Fabulous!