Salmon En Papillote Asian Twist Recipes

SALMON EN PAPILLOTE

Steps:

• Preheat the oven to 425 degrees F.
• Cut two 15-by-24-inch pieces of parchment. Fold each in half crosswise like a book, then cut each into a heart shape. Open the hearts and place on a rimmed baking sheet.
• In a medium bowl, stir to combine the olives, capers, shallot, bell pepper, leeks and garlic. Add the vinegar and 1 tablespoon of the olive oil; stir to coat. Season lightly with salt and pepper--the capers and olives add their own saltiness to the mixture.
• Season both sides of each salmon fillet with salt and pepper. Place 1 fillet near the fold of each parchment heart. Drizzle each fillet with 1 tablespoon each olive oil and sambuca. Place 1 bay leaf on each fillet then top evenly with the olive mixture.
• Fold the halves of each heart together, crimping along the edge from top to bottom. When you reach the pointed end, twist it to shut each packet.
• Bake the packets on the baking sheet until they are slightly puffed and the salmon is cooked, 13 to 15 minutes. Remove from the oven, place on plates and carefully cut open the packets at the table.

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.

SALMON EN PAPILLOTE

Steps:

• Preheat the oven to 375 degrees F. Fold two 16-by-24-inch pieces of parchment paper in half like a book. Using kitchen shears or a chef's knife, cut each into a large half-heart. When unfolded, a whole heart should appear.
• Use a chef's knife or mandoline to very thinly slice the fennel bulb. Cut the leek in half lengthwise, then place on your cutting board flat side down. Slice lengthwise into thin strips (this is called julienne). Very thinly slice the bell pepper lengthwise.
• To assemble the parchment paper packets, drizzle some olive oil on the bottom of each piece and rub it all over one side of each piece of parchment. Place the lemon slices to one side of the creased line down the middle of the parchment paper hearts. Top with the sliced fennel, leeks and bell pepper; season with a pinch of salt and pepper and a drizzle of olive oil. Drizzle the white wine over the veggies. Sprinkle the salmon with a good pinch of salt and few good grinds of pepper and top each with 1 tablespoon of butter. Then place on top of the veggies. To seal the packets, fold the other half of the heart over the fish. Starting at the pointy end or bottom of the heart, fold the edge of the parchment paper in small, overlapping triangles. This will help to create a tight seal and hold in all the steam. Transfer to a rimmed baking sheet. Bake until the vegetables are tender and the fish is just cooked through, 15 to 17 minutes.
• Meanwhile, toss the fennel fronds, dill and parsley together in a small bowl until combined. Cut a slit in the top of each packet, then carefully open--there will be hot steam! Sprinkle with the fresh herb salad and serve.

SALMON EN PAPILLOTE (ASIAN TWIST)

Steps:

• Preheat oven to 180C. Place the spinach on the baking paper. Add the chilies, 3/4 of the mushrooms and the asparagus and season with some pepper. Place the salmon on top of asparagus and add the grated ginger and season with more pepper. Top the salmon with the rest of the mushrooms. Fold the paper over to enclose the filling. Fold in the edge to seal, leaving a gap of approx 3cm. Mix the wet ingredients into a 'dressing'. Adjust to taste. Pour the 'dressing' inside the paper through the gap. Now you can fold the in the rest of the paper. The dressing will help keep the salmon moist and will add flavor to the dish. Place the fish on a large baking tray and bake for 12 minutes or until the salmon is just cooked. I prefer it medium done in the middle. Serve with a side salad.

SESAME-GINGER SALMON EN PAPILLOTE

Steps:

• Preheat the oven to 425 degrees F. Combine the orange zest, ginger, soy sauce, orange juice, vinegar, sesame oil and honey together in a small bowl; set aside.
• Fold 4 (16 by-12-inch) parchment paper squares in 1/2 lengthwise.
• Evenly divide the bok choy, bell peppers, and bean sprouts among the 4 parchment packets. Season the vegetables with 1 tablespoon sesame-ginger marinade. Place a salmon fillet on top of the vegetables and season with the black pepper and an additional tablespoon of the marinade.
• Fold the top half of the parchment over the fish, and overlap small folds along the open edge to seal. Brush each packet with olive oil. Bake for 8 to 10 minutes, until the parchment paper puffs up.
• Transfer the parchment packets to plates. Carefully cut the packets open, avoiding the hot steam, and serve.
• Per serving (includes scallion garnish): Calories 348; Total Fat 14 grams; Saturated Fat 2 grams; Protein 42 grams; Total Carbohydrate 16 grams; Sugar: 10 grams; Fiber 5 grams; Cholesterol 94 milligrams; Sodium 1338 milligrams

GINGER & SOY SALMON EN PAPILLOTE

Steps:

• Heat oven to 180C/160C fan/gas 4. Before you prep the veg mix together the soy, vinegar, ginger, garlic and some black pepper in a bowl. Add the salmon fillets, cover and leave to marinate for 10 mins at room temperature or up to 2 hrs in the fridge.
• Tear two large sheets of baking parchment, big enough to encase the fish and vegetables in and put onto a baking tray.
• Divide the vegetables between the centre of the paper and top each with a marinated salmon fillet and the sliced chilli. Bring the sides of the parchment up over the salmon and pour half of the remaining marinade over each fillet then scrunch the paper tightly together to seal the fish in a parcel.
• Roast for 20-25 mins, until the salmon is just cooked through and flakes into large pieces. Serve the fish in the parcel with some rice, if you like.

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.

PARCHMENT-WRAPPED SALMON (EN PAPILLOTE) RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C).
• Fold the parchment paper in half, then open up.
• Lay down the salmon. Drizzle oil and sprinkle salt and pepper. Lay lemon slices and thyme on top of the salmon.
• Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
• Bake for 13-15 minutes or until internal temperature of salmon reaches 145˚F (65˚C).
• Enjoy!

SALMON EN PAPILLOTE

Steps:

• Preheat oven to 450ºF (230ºC).
• Cut two 18-inch (45-cm) long rectangles of parchment paper.
• Place a salmon fillet on each parchment paper rectangle.
• Divide half the spinach leaves, peppers, shallots, lemon slices and cilantro between each package, layering ingredients on top of salmon.
• Sprinkle 2 T (30 ml) of wine and a little salt over each serving.
• Gather the corners of the parchment toward the centre and twist tightly to seal each package.
• Tie off at the top with twine to fasten.
• Place the packets on a cookie sheet and bake on the centre rack of the oven for 15 minutes.
• Let stand for 2 to 3 minutes.
• Serve parchment packages unopened.
• Slice open at the table to release the aromas.
• Makes 2 servings.
• Recipe doubles easily.

SALMON EN PAPILLOTE (ASIAN TWIST)

Steps:

• Preheat oven to 180°C.
• Place the spinach on the baking paper. Add the chilies, 3/4 of the mushrooms and the asparagus and season with some pepper.
• Place the salmon on top of asparagus and add the grated ginger and season with more pepper. Top the salmon with the rest of the mushrooms.
• Fold the paper over to enclose the filling. Fold in the edge to seal, leaving a gap of approx 3cm.
• Mix the wet ingredients into a 'dressing'. Adjust to taste.
• Pour the 'dressing' inside the paper through the gap. Now you can fold in the rest of the paper. The dressing will help keep the salmon moist and will add flavor to the dish.
• Place the fish on a large baking tray and bake for 12 minutes or until the salmon is just cooked. I prefer it medium done in the middle.
• Serve with a side salad.