Salmon And Veggies En Papillote In Parchment Paper Packs Recipes

SALMON AND VEGETABLES EN PAPILLOTE

Steps:

• Preheat oven to 375 degrees. Cut out 4 heart shapes from parchment or foil, each 14 inches wide by 9 inches long. Lightly butter foil, if using. Place seasoned salmon on 1 side of parchment or foil. Heat medium skillet on medium high heat. Add butter and melt. Add mushrooms and saute until slightly golden. Add shallots, salt and pepper. Cook 2 minutes. Add chayote and wine. Cook until almost dry. Add epasote and lemon juice. Cool. Divide mixture between salmon fillets, mounding slightly. Fold second half of parchment over salmon, enclosing completely. Fold edges over to secure tightly.
• Place parchment packages on baking sheet. Bake until packets are puffed and salmon is cooked through, about 10 minutes.

SALMON AND VEGETABLES EN PAPILLOTE

Steps:

• To prepare the vegetables: Preheat the oven to 350°F.
• Place 4 sheets of parchment paper on a work surface. Trim the cauliflower and broccoli florets from the stems, discarding the stems, and divide the florets among the parchment sheets.
• Peel the carrot and cut into 1/16-to 1/8-inch-thick round slices. Place some of the carrots on each parchment sheet. Cut the ends off the green beans and cut each bean into 3 or 4 pieces. Arrange some of the beans on each parchment sheet and top with 1 teaspoon of butter. Place 2 thyme sprigs and 1 teaspoon of water on each parchment sheet. Season with salt and pepper. Bring the sides of the parchment to the middle and fold over three times, about 1/2 inch each time. Fold the ends of the parchment and tuck them under the package to loosely enclose the vegetables. Place the vegetable packets on an ungreased baking sheet and bake for 25 minutes.
• Meanwhile, prepare the salmon: Lay 4 sheets of parchment paper on a work surface and place 1 salmon fillet in the center of each sheet. Cut 2 of the lemons in half, remove the seeds, and squeeze the juice from 1 lemon half on each salmon fillet. Season with salt and pepper and top each fillet with 2 thyme sprigs. Bring the sides of the parchment to the middle and fold over three times, about 1/2 inch each time. Fold the ends of the parchment and tuck them under the package, loosely enclosing the salmon. Add the salmon packets to the baking sheet and bake them for 10 minutes. (If your pieces of salmon are thicker than 3/4 inch, you will need to cook them up to 5 minutes longer.)
• Cut the remaining lemon into 8 wedges.
• Remove the salmon and vegetables from the parchment and arrange them on plates with the lemon wedges.

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.

MEDITERRANEAN SALMON EN PAPILLOTE (IN A PAPER PACKAGE)

Steps:

• 1. Preheat oven to 425 degrees F.
• 2. Bring 1 cup chicken broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Place couscous, tomatoes, and the next 6 ingredients in a large bowl. Add 1 tablespoon oil, and season to taste with kosher salt and cracked black pepper; toss to combine. Set aside.
• 3. Cut 4 (15 x 24-inch) pieces of parchment paper. Fold in half crosswise. Draw a large heart half on each piece, with the fold of the paper being the center of the heart. Cut, following the heart shape, and open. Sprinkle both sides of fillets with 1 TBS of Greek seasoning each. Place 1 fillet near the fold of each piece of parchment. Top each fillet with 1/4 cup onion slices and 3 lemon slices; drizzle 1 teaspoon oil over each serving. Starting at the top of the heart, fold edges of parchment, sealing edges with narrow folds. Twist the end tip to secure tightly. Place packets on a baking sheet. Bake at 425degrees for 12 minutes. Place on plates; cut open. Serve immediately with couscous.

SALMON AND VEGGIES EN PAPILLOTE (IN PARCHMENT PAPER PACKS!)

Steps:

• Preheat oven to 400 degrees. Divide spinach among four 16-inch-long pieces of parchment paper.
• In a small mixing bowl, toss asparagus, zucchini and summer squash with salt, pepper, garlic powder, and extra-virgin olive oil. Divide tossed veggies evenly among the four pieces of parchment paper with the spinach.
• Pat salmon dry. Season with salt and pepper. Top with shallots, garlic, fresh herbs, and lemon slices.
• Bring ends of paper together and fold down the edges around the salmon until a sealed packet has formed (watch the video above for steps!). Make sure to tuck ends underneath to secure.
• Place salmon packets on a baking sheet and bake until packets are puffed and salmon is cooked through about 15-18 minutes.

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

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 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 AND VEGETABLES EN PAPILLOTE

Steps:

• For the salmon en papillote:
• Preheat the oven to 375°F
• Cut 2 pieces of greaseproof paper, measuring about 9in square. Drizzle with olive oil.
• Sprinkle over the garlic, chili and shallot and arrange the vegetables and salmon fillets on top. Season with salt and pepper. Wrap up the paper to form parcels, folding the edges to seal. Place on a baking sheet and bake for 10-15 minutes. Meanwhile cook the potatoes.
• For the crushed new potatoes:
• Boil the potatoes until they are just cooked (but not soft). Mash roughly with the back of a fork and place on a lightly oiled baking tray. Sprinkle with the crushed fennel seeds.
• Turn up the oven to its highest setting and roast the potatoes until crisp and golden. Sprinkle with dill and serve with the parcels of salmon.

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 IN PARCHMENT PAPER (SALMON EN PAPILLOTTE)

Steps:

• Preheat oven to 375ºF. Prepare a large square of parchment paper and fold it in half.
• Place thinly sliced pieces of fennel on the bottom half of the parchment at the crease. Add asparagus pieces and shallot slices. Sprinkle with kosher salt and black pepper.
• Place salmon fillet on the vegetables and then and sprinkle with kosher salt and black pepper. Top with lemon slices, fennel fronds and butter.
• Pour lemon juice and/or white wine over the salmon and vegetables.
• Fold the parchment paper over starting at one corner and pinch the edges over to close the packet. When the edges are completely closed, it will look like a calzone!
• Bake the fish for 15 minutes on the center rack in the oven, and then remove and unwrap or cut the top of the packet and serve in the paper. Serve immediately.

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.

SALMON VEGGIE PACKETS

Steps:

• Preheat oven to 400°. Cut four 18x15-in. pieces of parchment paper or heavy-duty foil: fold each crosswise in half, forming a crease. In a large bowl, mix wine, oil, salt and pepper. Add vegetables and toss to coat., In a small bowl, mix the first five salmon ingredients. To assemble, lay open one piece of parchment paper; place a salmon fillet on one side. Drizzle with 2 teaspoons wine mixture; top with one-fourth of the vegetables., Fold paper over fish and vegetables; fold the open ends two times to seal. Repeat with remaining packets. Place on baking sheets., Bake until fish just begins to flake easily with a fork, 12-16 minutes, opening packets carefully to allow steam to escape., To serve, squeeze lemon juice over vegetables.