I love salmon. It's nutritious, flavorful, meaty, and the best part is the bones and skin can be removed without much hassle. That's why there're quite a number of salmon recipes in this blog, and I've been trying to find different ways and various regional cuisines to prep salmon. Test out the idea myself, if the result goes well, put up a post and share with you.
A more French approach this time around with a fancy name "salmon en papillote." Meaning cooking salmon in some sort of case or parcel - a concealed pouch made with parchment paper.
Salmon en papillote with cherry tomatoes and dill -
Ingredients (for four half-hand sized fillets)?
- 4 half-hand sized salmon fillet
- 12 to 16 cherry tomato
- 1 potato
- 1 yellow lemon
- 1/2 onion
- 1 small bundle dill
- 4 tablespoons unsalted butter
- Some salt
- Some black pepper
How?
Preheat the oven to 400 degrees Fahrenheit/200 degrees Celsius.
Make four parchment pouches, one for each fillet. If you have larger size parchment paper, you can always make bigger pouch for 2 fillets at once.
Measure the length of the parchment paper, keep in mind that we're going to fold the paper in half, so that "half" space should be large enough to hold the salmon and other ingredients.
Once you pull out the parchment paper, fold it in half. Roughly cut the paper to half angular-heart shape. Repeat till you have enough parchment paper hearts for all the salmon fillets.
Peel and slice the onion crosswise as thin as possible. Do the same with potato. Slice the lemon crosswise too. Halve the cherry tomatoes. Apply good amount of salt and regular amount of black pepper to both sides of salmon.
Now we have all the ingredients ready, bring out one sheet of heart-shaped parchment paper. We are going to stack our ingredients on half side of the paper only.
Starting with two potato slices on the very bottom, then top with two slices of onion. Transfer the fillet over. Add some dill on top of the salmon then slices of lemon to finish. Halved tomatoes goes to the side. Don't forget adding 1 tablespoon of unsalted butter to the very top for each portion.
Fold over the other half of the parchment paper. Crimp the edge of the paper then fold in two to three times. Continue your way around, and remember to overlap each fold when changing directions so that the final pouch can be tightly sealed. Once finished, the pouch should look somewhat like a calzone.
That way, once baked in the oven, the hot air will be trapped inside the pouch, then you'll get a fancy looking puffed parchment paper case in the end.
Transfer the pouches to a baking sheet and into the oven for 15 to 20 minutes. Once ready, remove from heat and serve with the pouch intact.
Simply cut a slit in the center to open up the pouch and serve as it is. You don't get such presentation often, so might as well fully utilize it for a wowing effect.
I had to slice the onion and potato with a knife, so it's harder to get very thin slices. If you have a mandoline, use it. That way the onion and potato can get fully cooked-through in the oven easier, eventually reaching a softer bite in the end.
Other salmon recipes:
- Honey and Cajun spiced salmon
- Salmon and chorizo in tangy tomato sauce
- Maple glazed salmon (no oven involved)
- Garlic soy and butter salmon fillets
- Oven-baked gochujang salmon fillets
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