Salmon Baked In Foil Packages Saumon En Papillote Recipes

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SALMON EN PAPILLOTE



Salmon en Papillote image

Simple, healthy, and delicious, not to mention gloriously easy. You can't go wrong when making salmon this way!

Provided by Aeroz

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 33m

Yield 4

Number Of Ingredients 8

4 (5 ounce) salmon fillets
salt and freshly ground black pepper to taste
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 sprigs fresh dill, stemmed
4 slices lemon
½ (8 ounce) container creme fraiche
1 lemon, juiced

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.

Nutrition Facts : Calories 376.5 calories, Carbohydrate 6.5 g, Cholesterol 103.1 mg, Fat 26.2 g, Fiber 1.9 g, Protein 31.8 g, SaturatedFat 9.7 g, Sodium 110.8 mg, Sugar 2.1 g

SALMON BAKED IN FOIL PACKAGES (SAUMON EN PAPILLOTE)



Salmon Baked in Foil Packages (Saumon en Papillote) image

Provided by Pierre Franey

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 12

1 1/2 pounds skinless, boneless fillets of salmon, preferably the tail end, cut into 4 pieces of equal size
4 carrots, about 3/4 pound
1/2 pound fresh mushrooms
2 tablespoons butter
Juice of 1/2 lemon
1/2 cup trimmed scallions cut into 2-inch lengths
Salt to taste, if desired
1 tablespoon finely chopped tarragon
6 tablespoons melted butter or oil for greasing paper or foil rounds
8 teaspoons finely chopped shallots
4 teaspoons dry white wine
Freshly ground pepper to taste

Steps:

  • Preheat the oven to 525 degrees, or the hottest temperature possible. Place a baking sheet in the oven and let heat at least five minutes.
  • Holding the knife at an angle, cut the salmon into very thin slices as if you were slicing smoked salmon.
  • Lay out a length of heavy-duty aluminum foil or nonstick kitchen parchment on a flat surface. Invert a 12-inch round baking dish, such as a cake pan, on the aluminum foil and trace around the pan with a sharp knife to cut away one round. Continue until you have four foil rounds.
  • Scrape and trim the carrots and cut them crosswise into 1-inch lengths. Cut each length into thin slices. Stack the slices and cut them into very thin matchlike strips. There should be about 3 cups.
  • Cut off and discard the bottom of each mushroom. Cut the caps crosswise into thin slices. There should be about 2 cups.
  • Heat two tablespoons of butter in a saucepan and add the mushrooms. Sprinkle with lemon juice. Cook, shaking the skillet and stirring, about 1 minute. Add the carrots, scallions and salt. Cover. Cook 7 to 8 minutes. Add the tarragon and stir. Cover and set aside.
  • Place each round of paper or foil on a flat surface and brush all over with butter. Spoon an equal portion of the carrot mixture slightly off center on each round, leaving an ample margin for folding over.
  • Cover the vegetable mixture with slices of raw salmon, leaving them slightly overlapping but making a compact row that just covers the vegetables. Sprinkle each serving with 2 teaspoons of finely chopped shallots and one teaspoon of wine. Sprinkle with salt and pepper.
  • Fold over each round of foil or paper to completely enclose the filling. Fold and pleat the margins of each round over and over to seal the filling as tightly as possible.
  • Arrange the packages neatly in one layer on the preheated baking sheet. Place in the oven and bake 7 minutes.

Nutrition Facts : @context http, Calories 887, UnsaturatedFat 7 grams, Carbohydrate 164 grams, Fat 24 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 15 grams, Sodium 868 milligrams, Sugar 143 grams, TransFat 1 gram

SALMON BAKED IN FOIL



Salmon Baked in Foil image

Try Giada De Laurentiis' Salmon Baked in Foil recipe from Everyday Italian on Food Network. This foil packet method keeps the fish extra tender and moist.

Provided by Giada De Laurentiis

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

4 (5 ounces each) salmon fillets
2 teaspoons olive oil plus 2 tablespoons
Salt and freshly ground black pepper
3 tomatoes, chopped, or 1 (14-ounce) can chopped tomatoes, drained
2 chopped shallots
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
1 teaspoon dried thyme

Steps:

  • Preheat the oven to 400 degrees F.
  • Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.
  • Place a salmon fillet, oiled side down, atop a sheet of foil. Wrap the ends of the foil to form a spiral shape. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve.

Nutrition Facts : Calories 300 calorie, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 78 milligrams, Sodium 213 milligrams, Carbohydrate 5 grams, Fiber 1.5 grams, Protein 29 grams, Sugar 3 grams

PARCHMENT-WRAPPED SALMON (EN PAPILLOTE) RECIPE BY TASTY



Parchment-wrapped Salmon (en Papillote) Recipe by Tasty image

Here's what you need: skinless salmon fillet, salt, pepper, olive oil, lemon, fresh thyme, parchment paper

Provided by Robin Broadfoot

Categories     Dinner

Time 30m

Yield 1 serving

Number Of Ingredients 7

6 oz skinless salmon fillet
salt, to taste
pepper, to taste
olive oil, as needed
1 lemon, sliced
fresh thyme, to taste
parchment paper, or aluminum foil

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!

Nutrition Facts : Calories 624 calories, Carbohydrate 11 grams, Fat 49 grams, Fiber 3 grams, Protein 34 grams, Sugar 3 grams

SALMON EN PAPILLOTE (SALMON IN PARCHMENT)



Salmon en Papillote (Salmon in Parchment) image

Salmon cooked en papillote, which means wrapped in a packet of parchment (or foil), is a dramatic way to procure perfectly cooked salmon, but it isn't difficult. Fold a fillet into a cut piece of parchment, and then layer it with seasonings or perhaps vegetables or citrus fruit. Then simply bake the packets until done. The steam created by the parchment produces reliably moist salmon, and opening the individual packets at the table makes for a fun way to start dinner.

Provided by Florence Fabricant

Categories     dinner, easy, quick, weekday, seafood, main course

Time 20m

Yield 4 servings

Number Of Ingredients 3

4 (6- to 8-ounce) skin-on salmon fillets
Cut vegetables, fresh herbs and/or slices of lemon, lime or orange
Salt and pepper

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



Salmon en Papillote image

Provided by Dan Kohler

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 12

16 to 20 kalamata olives, pitted and roughly chopped
2 tablespoons capers, drained
1 medium shallot (about 2 ounces), thinly sliced
3 ounces red bell pepper (about 1/2 large pepper), thinly sliced
1 3/4 ounces leek (white and tender green parts only from about 1/4 large leek), thinly sliced
2 cloves garlic, thinly sliced
1 tablespoon red wine vinegar
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
Two 6-ounce salmon fillets
2 tablespoons anise-flavored liqueur (such as sambuca, pastis or Pernod) or white wine
2 fresh bay leaves

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 En Papillote image

This recipe comes from Pillsbury Classic Cookbooks, #279, May 2004, 'fish & Chicken.' Haven't made it yet, but it sounds too good not to pass along!

Provided by Sydney Mike

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

parchment paper or aluminum foil, heavy-duty
2 teaspoons olive oil
2 potatoes, medium, thinly sliced
1/2 teaspoon salt
1/4 teaspoon pepper
1 lb salmon fillet, cut into 4 pieces
1 cup carrot, julienne-cut 2 "x 1/8-inch x1/8-inch
2 medium tomatoes, seeded, diced
8 sprigs fresh herbs (dill, oregano or basil)

Steps:

  • Preheat oven to 400 degrees F, then cut four 15" rounds of parchment paper. Fold each in half, then unfold & lightly brush 1/2 tsp oil onto each parchment round to within 1" of the edge.
  • Arrange potato slices evenly on half of each parchment round, & sprinkle with half of the salt & pepper.
  • Put salmon on top of that, & sprinkle the remaining salt & pepper, before doing a final top-off with the carrots, tomatoes & 2 herb sprigs.
  • To seal each packet, fold untopped side of parchment round over the topped side. Fold open edge over several times, folding & twisting until packet is completely sealed. Place packets on ungreased cookie sheet.
  • Bake in oven for 15-20 minutes, depending on the thickness of the filets. Carefully unwrap 1 packet to check if fish flakes easily with fork. If not done, re-wrap & continue baking.
  • Remove packets from oven & let stand 5 minutes before serving.
  • Place packets on individual serving plates, then cut an X-shaped slit in the top of each packet. Carefully tear back the paper to serve.

Nutrition Facts : Calories 256.4, Fat 6.5, SaturatedFat 1, Cholesterol 59.1, Sodium 395.4, Carbohydrate 23.7, Fiber 3.9, Sugar 3.7, Protein 25.6

SALMON EN PAPILLOTE



Salmon En Papillote image

Salmon cooked in paper? Mais oui! This French method keeps fish ultra-moist, and perfectly steams vegetables too.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 9

Parchment paper or heavy-duty foil
2 teaspoons olive oil
2 medium potatoes, thinly sliced
1/2 teaspoon salt
1/4 teaspoon pepper
1 lb. salmon fillets, cut into 4 pieces
1 cup julienne-cut (2x1/8x1/8-inch) carrots
2 medium tomatoes, seeded, diced
8 sprigs of fresh herbs (such as dill, oregano or basil)

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.

Nutrition Facts : Calories 250, Carbohydrate 21 g, Cholesterol 75 mg, Fiber 3 g, Protein 26 g, SaturatedFat 2 g, ServingSize 1/4 of Recipe, Sodium 380 mg, Sugar 4 g

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SALMON EN PAPILLOTE - FRENCH RECIPES, EASY FRENCH FOOD
1/4 cup crème fraîche. 1 lemon. handful of fresh dill. salt and pepper. Preheat oven to 400° F. Slice the zucchini into 1/8 inch rounds. Slice the tomatoes in two. Chop the fresh dill. Dry the fillets with paper towel and season with a little salt and pepper.
From easy-french-food.com


SALMON IN PARCHMENT PAPER WITH HERBS - SALMON EN PAPILLOTE …
2019-10-21 Instructions. Cut the parchment paper sheet into 4 equal parts and place each salmon fillet into one sheet in a casserole dish. Chop the shallots and herbs. Preheat your oven to 350° Fahrenheit/ 180° Celsius. Combine the chopped shallot, herbs, salt and black pepper with the butter to create a compound butter.
From masalaherb.com


FOIL PACKET SALMON | QUICK AND EASY DINNER RECIPE - UPROOT KITCHEN
2015-04-29 Slice tomatoes in half, and trim and halve green beans. Combine them with the sliced red onion and divide the mixture between the two pieces of foil, keeping it to one side. Place one salmon fillet on top of each pile of veggies. Season fish with salt, pepper, and garlic powder. Fold the foil overtop of the salmon, and crimp the edges to form a ...
From uprootkitchen.com


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