Best Salmon Papillotes With Fennel Potatoes And Olives Recipes

Salmon and Vegetables En Papillote image

Provided by English_Rose

Categories Potato

Time 55m

Yield 2 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
2 garlic cloves, thinly sliced
1 red chili pepper, deseeded and finely chopped
1 large shallot, thinly sliced
1 carrot, peeled and cut into thin matchsticks
8 sugar snap peas, halved lengthways
8 stalks sprouting purple broccoli
8 green olives
1 tablespoon chopped flat leaf parsley
2 salmon fillets
12 new potatoes
6 fennel seeds, crushed
dill, finely chopped, to serve

Steps:

For the salmon en papillote:
Preheat the oven to 375°F
Cut 2 pieces of greaseproof paper, measuring about 9in square. Drizzle with olive oil.
Sprinkle over the garlic, chili and shallot and arrange the vegetables and salmon fillets on top. Season with salt and pepper. Wrap up the paper to form parcels, folding the edges to seal. Place on a baking sheet and bake for 10-15 minutes. Meanwhile cook the potatoes.
For the crushed new potatoes:
Boil the potatoes until they are just cooked (but not soft). Mash roughly with the back of a fork and place on a lightly oiled baking tray. Sprinkle with the crushed fennel seeds.
Turn up the oven to its highest setting and roast the potatoes until crisp and golden. Sprinkle with dill and serve with the parcels of salmon.

Nutrition Facts : Calories 1378.8, Fat 31.2, SaturatedFat 5, Cholesterol 146.3, Sodium 499.1, Carbohydrate 189.4, Fiber 26.5, Sugar 10.7, Protein 88

Salmon Papillotes with Fennel, Potatoes, and Olives image

Yield Makes 4 servings

Number Of Ingredients 11

1 small fennel bulb, stalks discarded
3 medium carrots (1/2 lb)
1/2 lb small red potatoes
1/2 cup Kalamata olives, slivered
2 teaspoons finely grated fresh lemon zest
4 teaspoons fresh thyme leaves
2 large garlic cloves, minced
3 tablespoons extra-virgin olive oil
1 (1 1/2-lb) piece center-cut salmon fillet, skinned and fish cut into 4 square pieces
Special Equipment
a mandoline or other manual slicer, 4 (15-inch) squares parchment paper kitchen string

Steps:

Place a large baking sheet on bottom rack of oven and remove any other racks. Preheat oven to 400°F.
Halve fennel bulb lengthwise. Remove most of core, leaving enough intact to keep layers together when sliced.
Using manual slicer, cut fennel bulb (lengthwise), carrots (diagonally), and potatoes into 1/8-inch-thick slices, keeping vegetables separate.
Blanch vegetables, separately, in salted boiling water: fennel 2 minutes, carrots 1 minute, potatoes 2 minutes. Transfer fennel and carrots with a slotted spoon to a bowl of ice water, then drain well. Drain potatoes.
Toss fennel and carrots with olives, zest, thyme, half of garlic, 2 tablespoons olive oil, and salt and pepper to taste.
Toss potatoes with remaining oil and garlic and salt and pepper to taste.
Divide potato mixture among centers of parchment squares. Season salmon with salt and pepper and place on top of potatoes, then top salmon with fennel mixture.
Gather sides of parchment up over fennel mixture to form a pouch, leaving no openings, and tie tightly with string. 3Place packages directly on hot baking sheet in oven and cook 20 minutes. Serve immediately.