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 whether its healthy or not.
Salmon en Papillote – this will keep cooking inside the packet, so open immediately
This is a dish with so many payoffs. Besides looking all gourmet and fancy, it’s easy, it’s quick, it’s fun and it’s healthy. Well, folding up the parchment packets is a bit of a pain, but don’t they look gorgeous – and impressive coming to the table. You can cheat and use aluminum foil, if you’d rather.
The packets also “seal” in the flavor. The slice of lemon on the top gets incredibly juicy and sweet and when you squeeze it over the salmon it just elevates the whole dish.
Salmon en Papillote
Now, Salmon can be pricey, so I gave a lot of ways to bring an expensive fish like Salmon to the table on another post, “Salmonchanted” Evening. I won’t repeat myself, but do click over if you’re interested. While it might not be the most frugal meal, Salmon really is doable if you shop carefully and make the most of it.
I don’t often cheat with convenience products, but I did in this dish. I used a bag of that Uncle Ben’s par cooked “Ready Rice” and it came out beautifully. Sometimes we all need a little shortcut. This dish is super easy to multiply out for as many servings as you wish.
Salmon en Papillote
Salmon en Papillote
- 1 packet Uncle Ben’s Ready Rice
- 1 clove garlic, very finely minced
- A little green onion, red, green or white, finely minced (a tablespoon or so per serving)
- 1 pepper, julienned (or a combo different peppers, about a third to a half pepper per serving)
- 3 1/2 to 4 ounce slice of salmon per serving
- 2 tablespoons Sherry
- 2 tablespoons olive oil
- 1 tablespoon rice vinegar (may use water)
- 2 good sized lemon slices or 4 small
Preheat oven to 375 degrees F.
Place a large piece parchment (15″ x 15″) on a plate (the curved edge of the plate will help hold everything as you fold the packets…)
One 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 salmon on top and finish off with a lemon slice (or two.)
Use one tablespoon each of 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.) Repeat with the remainder of the ingredients.
Bake in a 375 degree oven for about 12 to 15 minutes. The packets are done as soon as the 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.
Now, it’s time to fold. This is a really 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 I never get that fancy.
- Starting at the folded 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 the fish, 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 sharing this recipe with Fiesta Friday! Come join us there! 🙂
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