salmon en papillote
Simple things often tend to be the most delicious. Try this french dish with other thick cut fish like halibut or cod. experiment with different veggies. Just keep in mind that the fish and the veggies get the same time of cook time, so cut the veggies accordingly! Add extra flavor with using some compound butter.
2 pieces parchment paper, 18x15 inches
12 ounces salmon fillets, two 6 to 8 oz pieces, skin removed
1 cup onions, thinly sliced
4 cloves garlic, thinly sliced
2 springs fresh parsley
2 springs basil
2 tsp butter
1 bunch asparagus, trimmed to 6 inches, about 18 spears
1 teaspoons lemon zest
2 teaspoons green onions, thinly sliced
kosher salt, to season
black pepper, to season
vegetable oil, to brush on parchment paper
2 lemon wedges
Preheat oven to 450°F. Cut two 18 x 15-inch pieces of parchment paper. Fold the long side in half and cut into a heart-shape. The parchment paper should be large enough to contain one portion of fish and vegetables folded in half. Brush each piece of parchment paper with vegetable oil.
Toss the sliced onions and asparagus in a small bowl. Season well with salt and pepper. Evenly portion the vegetables on half of each piece of oiled parchment papers. Place one portion of salmon on each portion of vegetables, season generously with salt and pepper. Top each portion of fish with sliced garlic, ½ teaspoon of lemon zest, 1 teaspoon sliced green onions, parsley and basil. Add 2 tsp butter (divided) on top of each fish.
Fold the other half of the parchment paper over the fish and vegetables. Starting at one corner, tightly crimp the edges of the paper to seal it tightly. Place the pouches (papillote) on a sheet pan and bake for 8 to 10 minutes. When baked, the parchment paper should puff up and brown slightly.
Serve immediately with a lemon wedge.
assembly
folding
crimping