So January has rolled around, and so has my annual attempt to eat healthy. Are you with me? At least for a while, anyway? Besides, this Salmon en Papillote is so lovely, you won’t even care that it’s healthy. j/k – kinda!
Open immediately because it will continue to cook from the steam
I once had a gentleman from France stop by my home; he seemed excited as he said, “You speak French.” It wasn’t a question. (My home was a 1942 French Colonial. I assume that he assumed I might be French.) His face fell when I told him the only French words I knew were food.
About Salmon en Papillote:
So “en Papillote” means in paper, or a method of cooking where the food (often fish) is wrapped in paper. It creates a moist environment, and the steam generated gently cooks the contents.
Each of these Salmon en Papillote is a meal. There’s rice (use something already prepared) topped with thinly sliced bell pepper and green onion, then the Salmon. A sprinkle of olive oil, Mirin (or Sherry), and Rice wine vinegar lend an Asian vibe, and the Lemon finishes it off.
This is a dish with so many payoffs. Besides looking all gourmet and fancy (it’s impressive and fun, so points for presentation), it’s amazingly easy, the method is healthy, and the packets seal in and intensify the flavor. Bonus: you’re oven won’t smell of fish using this method.
As each packet is opened, the steam wafts up and the lemony aroma is incredible. Don’t be tempted to discount that lemon; while it’s just a slice or two, it comes out transformed: sweet and juicy, and once squeezed over the fish, elevates the whole meal.
Salmon en Papillote – the steam wafts up when opened
Making Salmon en Papillote:
The cooking time is very short for smaller pieces of Salmon, like fillets, 12 to 14 minutes, so anything that is cooked with it needs a short time, also.
Because this is a no-fuss, one-packet meal, I chose to use already cooked rice, in this case, a package of Ready Mix rice, divided into two. Any leftover rice would do as well.
Another option is to simply add the vegetables, fish, and lemon to the packets along with the oil, Mirin or Sherry, and rice wine vinegar, and serve another side.
If using frozen salmon, make sure it is completely thawed and patted dry.
Salmon en Papillote
The Salmon:
This method will work with any salmon, regardless of quality, and cook it beautifully. A nice filet is gorgeous, but this transforms any thin or skimpy fillets, off-cuts, or tail ends left behind when filets are trimmed.
Don’t you hate it when you buy a package of fillets, once opened, find some of the portions (usually covered by the label) are just thin end cuts folded to look like one of the fillets?
Let’s talk quality:
There are two types of Salmon to consider, Atlantic and Pacific. All Atlantic salmon, unless from other countries, are farm-raised. From the Pacific, there are seven species: four are available to most consumers: King, Sockeye, Coho, and Pink. Only Pink is not federally protected, threatened, or endangered along the West Coast. All are usually wild-caught and available fresh or frozen.
- King (Chinook) salmon is the premier salmon with a price to match. Depending on locale, you may only find this at top-end groceries or fishmongers.
- Sockeye (Red) salmon is next in quality, firm, dense, and high in Omega-3. Because of its high fat content, it responds well to almost any cooking method.
- Coho (Silver) salmon is more middle-of-the-road. With less oil than Sockeye or King, ideal cooking methods are en papillote, smoking, and poaching.
- Pink Salmon is a sustainable choice, the most common Pacific salmon, but lean and lacks much of the beneficial oils of the above salmon. The majority is canned, but you may find it frozen. The same cooking methods used for Coho will work for Pink.
Serve With:
A small salad of mixed spring greens would be nice on the side.
Leftover Salmon en Papillote:
Store open packets in the refrigerator, tightly covered, for two days. While it may be frozen, the quality will suffer.
Other Salmon Recipes You Might Like:
Georgia Peach Glazed Salmon
Saving Money on Groceries:
What you pay for groceries depends on not just WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.
- The best sales are before holidays; check out Win at the Grocers. Think beyond the occasion & use the opportunity to stock up at a low for the coming weeks to months.
- If available, take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality. Be selective when shopping there.
There are a few ways to work a nice piece of salmon or other pricey fish into your budget.
- Shop Strategically: Fresh Pacific Salmon is in season from May through September (read more here), and you will find some of the best pricing before the Summer Holidays.
- Consider Frozen: It’s often less expensive than fresh. Look for some of the best pricing of the year during Lent. Other holidays are increasingly becoming good options for sale pricing.
- Know Where to Buy: Check out the discount stores for low pricing, but you might get more bang for your buck (and better quality) at your Buyer’s Club; they’re also known for fabulous specials.
- Utilize Portion Control: Restaurants do. If buying a side or fillets, carefully cut into portions and use the scraps for another dish or meal where the fish isn’t the “star”.
- Be Open-Minded: Salmon doesn’t always need to be the “best.” The “off-cuts” or trimmings, and “odd” pieces of the same quality may be heavily discounted. Take advantage.
- Cost Average: Pair pricier proteins with inexpensive sides; choose several cheaper meals in the same week to balance the cost of a pricier one.
I hope you’ll give this fun meal a try – there’s no need to wait for a special occasion. The folding is easier than you’d think, and isn’t it great that parchment paper is so available these days!
Mollie
Salmon en Papillote
Salmon en Papillote
- Prep Time: 10 minutes
- Cook Time: 12 to 14 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Main Dish Fish
- Cuisine: American
Ingredients
- 1 packet Uncle Ben’s Ready Rice or about 1 cup leftover rice pilaf
- 1 clove garlic, very finely minced
- A little green onion, red, green, or white, finely sliced (a tablespoon or so per serving)
- 1/2 bell pepper, julienned (or a combo of different peppers, about 1/4 bell pepper per serving)
- 3 1/2 to 4-ounce slice of salmon per serving
- 2 tablespoons Mirin or Sherry, divided
- 2 tablespoons olive oil, divided
- 1 tablespoon rice wine vinegar, divided
- 2 good-sized lemon slices or 4 smaller
Instructions
Preheat oven to 375 degrees F.
Place a large piece of parchment (15″ x 15″) on a plate (the curved edge of the plate will help hold everything as you fold the packets…)
On one side, close to, but not over the center, place half the rice, leaving a good amount of space at the outside edge. Top with half the garlic, onion, and bell peppers. Add a piece of salmon on top and finish off with a lemon slice (or two).
Use one tablespoon per packet each of Mirin (or sherry) and oil, 1/2 tablespoon of the rice vinegar, and drizzle over the top of the salmon.
Fold, using directions below. Place on a rimmed baking sheet (just in case of leaks and to make it easier to add and remove from the oven). Repeat with the remainder of the ingredients.
Bake in a 375-degree F. oven for about 12 to 15 minutes. The packets are done as soon as they are puffed up and have begun to color a bit, so watch carefully.
Open packets right away, or they will continue to cook. You can tear open, cut open, or just put a slit in the middle of the packet with a knife. Hot steam will likely escape.
Folding Instructions:
This is a fun project for kids in the kitchen!
- Fold the parchment or foil in half, enclosing the fish – you can trim your parchment into a round or a heart, but it’s not necessary.
- Starting on one side of the end, turn the edge over (it will make a small triangle), then holding that triangle in place, move over about an inch or so and make another fold.
- Continue around parchment, forming a packet. Tuck the end under.
- If, for some reason, your tucked end won’t stay down (which happens sometimes), place a paper clip over it. If you don’t have a paper clip handy, just lay a butter knife over the end to hold it down.
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I’ll be posting Salmon en Papillote at Fiesta Friday! Come join us there! 🙂
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