Microwave Salmon Fillet En Papillote Recipes

MICROWAVE SALMON FILLETS

Steps:

• Thaw filet in refrigerator for several hours, or immerse package in cold water for 30 minutes.
• Place filet in small microwave casserole dish.
• Sprinkle with lemon pepper seasoning.
• Top with butter or margarine.
• Cover casserole and place in microwave.
• Cook on High for 3- 4 minutes.
• Repeat for remaining filets.

MICROWAVED SALMON EN PAPILOTTE

Steps:

• Wash, pat dry, and thinly slice the potato. Place the slices side by side, on a piece of parchment paper.
• Place the salmon fillet on top, then add the onion slices and celery chunks. Also, add the lemon slices and sprinkle the parsley. Season with salt and pepper. Drizzle some olive oil and the white wine.
• Fold the parchment paper by bringing together 2 of the ends in the center of the package, then crimp the paper to close the package.
• Microwave on high for 3 minutes. Check if the salmon is ready to eat using a fork. If there is uncooked fish left, cook for an additional 30-45 seconds before checking again.

SALMON FILLET EN PAPILLOTE WITH JULIENNE VEGETABLE

Steps:

• Take a 15 by 36-inch piece of parchment paper and fold in 1/2 like a book. Draw a large 1/2 heart on paper with fold of paper being the center of the heart. Cut out heart and open. Lay fennel, leeks, carrots, and snow peas on parchment in center to 1 side of fold. Mix together salt, pepper, and ground coriander. Sprinkle vegetables with 1/2 of salt, pepper, and coriander. Lay salmon on top of vegetables and season with remaining salt, pepper and coriander. Top with the orange wedges and sprinkle with vermouth. Fold other side of heart over fish and starting at top of heart shape, fold up both edges of parchment, overlapping folds as you move along. Once you reach the end tip, twist several times to secure tightly. Place on microwave safe plate and cook for 4 minutes, on high in microwave, or until fish reaches 131 degrees. Open parchment carefully and serve for a complete meal.

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 FROM FROZEN

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Place each salmon fillet in the center of a parchment paper sheet. Season with salt and pepper and drizzle with melted butter. Arrange oregano and lemon slices down the length of each fillet.
• Lift the parchment paper on 2 opposite sides to meet in the middle above the salmon. Tightly fold down paper until it reaches salmon, crimping to seal. Roll up and crimp the ends to seal. Be sure the paper is sealed snugly so that steam won't escape during cooking. Secure folds with toothpicks, if you like. Place the packets on a rimmed baking sheet.
• Roast in the preheated oven until salmon flakes easily with a fork, about 30 minutes. Carefully open packets and transfer salmon to serving plates.

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:

• Heat oven to 400°F. Cut four 15-inch rounds of parchment paper. Fold each in half; unfold. Lightly brush 1/2 teaspoon oil onto each parchment round to within 1 inch of edge.
• Arrange potato slices evenly on half of each parchment round. Sprinkle with half of the salt and pepper. Top each with salmon; sprinkle with remaining salt and pepper. Top each with carrots, tomatoes and 2 herb sprigs.
• To seal each packet, fold untopped side of parchment round over topped side. Fold open edge over several times, folding and twisting until packet is completely sealed. Place packets on ungreased cookie sheet.
• Bake at 400°F. for 15 to 20 minutes, depending on thickness of fillets. Carefully unwrap 1 packet to check if fish flakes easily with fork; re-wrap and continue baking if not done.
• Remove packets from oven; let stand 5 minutes before serving. Place packets on individual serving plates. Cut X-shaped slit in top of each packet; carefully tear back paper to serve.

MICROWAVE SALMON FILLET EN PAPILLOTE

Steps:

• Take a 15 by 36-inch piece of parchment paper and fold in 1/2 like a book. Draw a large 1/2 heart on paper with fold of paper being the center of the heart. Cut out heart and open.
• Lay fennel, leeks, carrots, and snow peas on parchment in center to 1 side of fold. Mix together salt, pepper, and dill. Sprinkle vegetables with 1/2 of salt, pepper, and dill. Lay salmon on top of vegetables and season with remaining salt, pepper and coriander.
• Top with the lemon and sprinkle with wine. Fold other side of heart over fish and starting at top of heart shape, fold up both edges of parchment, overlapping folds as you move along. Once you reach the end tip, twist several times to secure tightly.
• Place on microwave safe plate and cook for 4 minutes, on high in microwave, or until fish reaches 131 degrees. Open parchment carefully and serve for a complete meal.

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!

CITRUS SALMON EN PAPILLOTE

Steps:

• Preheat oven to 425°. Cut parchment or heavy-duty foil into six 15x10-in. pieces; fold in half. Arrange citrus slices on 1 side of each piece. Top with fish and asparagus. Spritz with cooking spray. Sprinkle with salt, pepper and parsley. Drizzle with lemon juice. , Fold parchment over fish; draw edges together and crimp with fingers to form tightly sealed packets. Place in baking pans., Bake until fish flakes easily with a fork, 12-15 minutes. Open packets carefully to allow steam to escape.

SALMON EN PAPILLOTE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut a large sheet of aluminum foil into four 8-inch square pieces. Place 1 salmon fillet on each piece of foil; season with salt and pepper. Drizzle olive oil and balsamic vinegar over fillets. Sprinkle dill fronds on top. Place 1 lemon slice over each fillet.
• Lift up ends of aluminum foil and fold together to create packets around salmon fillets. Transfer packets to a baking sheet.
• Bake in the preheated oven until salmon flakes easily with a fork, about 20 minutes.
• Combine creme fraiche, lemon juice, salt, and pepper in a small saucepan over low heat. Stir until sauce is heated through, 3 to 5 minutes.
• Open foil packets carefully. Pour sauce over salmon.