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Salmon In Parchment Or En Papillote

Salmon in Parchment or en Papillote

AuthorJim BrownPrep Time10 minsCook Time15 minsTotal Time25 mins

We're going to to cook salmon in a parchment packet or the proper French description - Salmon en Papillote. We'll add a little butter, some onion, bell pepper, lemon and a little fresh dill or thyme if you have it. Shelter in place meets fine dining...

Kitchen Essentials

18×13 inch Vollrath aluminum sheet pans

Scissors to cut parchment 

Prep

If you're using frozen salmon, give it plenty of time to thaw in fridge and then take it out of fridge an hour before class. 

Ingredients

 2 5-7 oz Salmon Steaks I'm Using Frozen Ones That I'm Thawing Ahead of Time - But Fresh Works Great
 2 Large Pieces of Parchment Paper or Aluminium Foil - I'd Recommend Parchment if Possible
 A Small Amount of EVOO For the Parchment Paper
 2 Slices of Lemon, Onion and Red or Orange Bell Pepper
 2 tbsp Butter - Divided into 1 TBSP Pieces
 Salt & Pepper
 Pinch of Sweet Smoked Paprika
 1 cup Plain Full Fat Yogurt
 Dill or Mint to Season Yogurt
 Lemon Juice to Season Yogurt
1

This is another Shelter in Place Fearless Cooking episode. So we're going to minimize the need for grocery store trips. We'll be using what we have. If you don't have parchment paper you can use aluminum foil. If you don't have fresh dill, you can use dried dill or use a different herb like thyme, basil or mint.

We're going to steam the fish in a parchment or foil packet and we'll add some onion, bell pepper and lemon slice to each packet and we'll top them with a piece of butter to add it's buttery goodness to the mix.

Make sure that you're Salmon has thawed if it was frozen and take it out of the fridge 45 minutes to 1 hour ahead of class.

Preheat your oven to 425.

We're going to be cutting a heart shape out of parchment paper. We'll fold it in half and then cut out the heart. The shape makes it easier to get a tight seal on the parchment

2

Once you've cut out the heart shape with your parchment paper, lay the paper down and rub a small amount of EVOO on one half and lay the sliced onion down.

Then add the bell pepper and place the salmon on top and lightly season with salt, pepper and a pinch of smoked paprika.

Top it off with a squeeze of lemon, a slice of lemon and a TBSP chunk of butter.

Now we're going to fold the parchment over and seal it up.

We'll work from the top of the heart down to the tip. We'll be making small folds at 45 degree angles to each other and then when we get to the tip we'll fold it over.

We'll put it in the 425 degree oven and leave it alone for about 12-15 minutes.

3

While it's cooking we'll make a yogurt sauce with full fat yogurt and whatever herbs you have available. A generous squeeze of lemon and whatever herbs you have available. Dill or mint would be my first choices. Tarragon would also work.

Since we're focusing on what you have available, I'm going to leave the sides to your discretion.

I'm leaning toward sweet potato fries in the air fryer and maybe adding a sheet tray of kale in the oven when I put the fish in. 12-15 minutes at 425 should be about perfect timing for Kale.

Enjoy and Stay Safe!

Ingredients

 2 5-7 oz Salmon Steaks I'm Using Frozen Ones That I'm Thawing Ahead of Time - But Fresh Works Great
 2 Large Pieces of Parchment Paper or Aluminium Foil - I'd Recommend Parchment if Possible
 A Small Amount of EVOO For the Parchment Paper
 2 Slices of Lemon, Onion and Red or Orange Bell Pepper
 2 tbsp Butter - Divided into 1 TBSP Pieces
 Salt & Pepper
 Pinch of Sweet Smoked Paprika
 1 cup Plain Full Fat Yogurt
 Dill or Mint to Season Yogurt
 Lemon Juice to Season Yogurt

Directions

1

This is another Shelter in Place Fearless Cooking episode. So we're going to minimize the need for grocery store trips. We'll be using what we have. If you don't have parchment paper you can use aluminum foil. If you don't have fresh dill, you can use dried dill or use a different herb like thyme, basil or mint.

We're going to steam the fish in a parchment or foil packet and we'll add some onion, bell pepper and lemon slice to each packet and we'll top them with a piece of butter to add it's buttery goodness to the mix.

Make sure that you're Salmon has thawed if it was frozen and take it out of the fridge 45 minutes to 1 hour ahead of class.

Preheat your oven to 425.

We're going to be cutting a heart shape out of parchment paper. We'll fold it in half and then cut out the heart. The shape makes it easier to get a tight seal on the parchment

2

Once you've cut out the heart shape with your parchment paper, lay the paper down and rub a small amount of EVOO on one half and lay the sliced onion down.

Then add the bell pepper and place the salmon on top and lightly season with salt, pepper and a pinch of smoked paprika.

Top it off with a squeeze of lemon, a slice of lemon and a TBSP chunk of butter.

Now we're going to fold the parchment over and seal it up.

We'll work from the top of the heart down to the tip. We'll be making small folds at 45 degree angles to each other and then when we get to the tip we'll fold it over.

We'll put it in the 425 degree oven and leave it alone for about 12-15 minutes.

3

While it's cooking we'll make a yogurt sauce with full fat yogurt and whatever herbs you have available. A generous squeeze of lemon and whatever herbs you have available. Dill or mint would be my first choices. Tarragon would also work.

Since we're focusing on what you have available, I'm going to leave the sides to your discretion.

I'm leaning toward sweet potato fries in the air fryer and maybe adding a sheet tray of kale in the oven when I put the fish in. 12-15 minutes at 425 should be about perfect timing for Kale.

Enjoy and Stay Safe!

Salmon in Parchment or en Papillote
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