Best Mediterranean Salmon En Papillote In A Paper Package Recipes

FISH EN PAPILLOTE, MEDITERRNANEAN-STYLE

Steps:

• Heat the oven to 425 degrees F.
• Season the fish with kosher salt and pepper on both sides.
• Prepare the sauce. Place the olive oil, lemon juice, shallots, garlic and spices in a small mixing bowl or measuring cup and whisk to combine.
• Prepare 4 large pieces of parchment paper (about 12 inches or so on each side). Fold the parchment pieces down the middle to mark two halves.
• Assemble the pouches. Place each fish fillet on the bottom half of a parchment piece. Spoon 2 tablespoons of the prepared sauce over the fish. Add 1 lemon slice, 1 tomato slice, and 1 bell pepper slice on top.
• Fold the top half of the parchment paper over the fish and veggies and go around to fold and secure each piece of parchment around the fish and veggies creating a well-wrapped pouch.
• Place the fish pouches on a large baking sheet. Bake on the middle rack of your heated oven for 12 to 15 minutes or until the fish is fully cooked and flakes easily.
• To serve, leave the fish and veggies in their own closed parchment pouches and transfer each pouch to a serving plate.

SALMON EN PAPILLOTE

Steps:

• For the salmon: Preheat the oven to 300 degrees F. Bring a pot of water to a boil and season with salt.
• Put the canola oil in a pan set over medium-high heat. Season the fennel with salt and pepper. Once the oil is hot, add the fennel and cook on one side until golden brown, 2 to 3 minutes. Set aside.
• Meanwhile, cook the potato slices in the boiling water for 3 minutes, then drain and set aside.
• Cut 4 pieces of parchment paper into large heart shapes, then fold in half. Lift one side of each parchment heart, put some fennel in the center of the bottom half of each, then shingle the potatoes on top and follow with a piece of salmon. Top each salmon piece with a quarter of the white wine, butter, tarragon and shallots. Season with salt and pepper.
• Begin to close the parchment pieces by crimping the edges in small folds, continuing to fold over part of the previous fold, until the packets are completely closed. Place the packets on a baking sheet and bake for 15 to 18 minutes, depending on your desired doneness.
• For the tapenade: While the salmon is in the oven, combine the olives, capers, anchovy and garlic in a bowl. Add the olive oil, lemon juice and honey and mix until combined. Finish with the minced parsley.
• Open the packets at the table and top each with a spoonful of the tapenade.

SALMON EN PAPILLOTE (SALMON IN PARCHMENT)

Steps:

• Heat the oven to 400 degrees. Cut 4 large heart-shaped pieces of parchment paper or foil, and place them on a sheet pan. Fold the parchment or foil in half down the middle, place a fillet with its garnishes and seasonings on one side of each, fold the other side over and crimp the rounded edge tightly closed.
• Place in oven for 10 to 15 minutes, depending on how done you'd like to serve the salmon. The packages should puff up and make for dramatic serving.

CARLY'S SALMON EN PAPILLOTE (IN PAPER)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Rinse salmon fillets in cold water, place onto a plate, and squeeze a lemon over the salmon. Sprinkle fillets with salt and black pepper.
• Fold a piece of parchment paper in half crosswise, and center a salmon fillet on one side of the paper. Place 1 or 2 lemon slices on top of the salmon, and surround with 2 cut-up asparagus spears. Sprinkle 2 tablespoons of green onion over the lemon slices, and fold the parchment paper over the salmon. Fold the edges of the paper over several times, all around the open edges, to seal the salmon into a parchment paper envelope. (Do not tape the parchment paper closed.) Place the sealed envelopes onto a baking sheet, and brush the tops of each packet with about 1 teaspoon of olive oil.
• Bake in the preheated oven until the asparagus is tender and the salmon is opaque and slightly flaky, 20 to 25 minutes. To serve, place a packet onto a plate, and cut open the paper to release the aroma.