Salmon En Papillote With Cherry Tomatoes Fennel And Kalamata Olives Recipes

SALMON PAPILLOTES WITH FENNEL, POTATOES, AND OLIVES

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.

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 (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.