Salmon En Papillote Asian Twist Recipes

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 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.

SALMON TWIST

Steps:

• Combine water, soy sauce, brown sugar, olive oil, lemon juice, cornstarch, garlic powder, and black pepper together in a saucepan; cook over medium-high heat until sauce is thickened, 5 to 10 minutes.
• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
• Arrange salmon fillets on the prepared baking sheet. Brush sauce on both sides of each fillet. Fold aluminum foil loosely over fillets and seal edges together creating a packet.
• Bake in the preheated oven until fish flakes easily with a fork, 12 to 15 minutes.
• Bring remaining marinade to a boil and serve alongside cooked salmon.

SALMON EN PAPILLOTE (ASIAN TWIST)

Steps:

• Preheat oven to 180°C.
• Place the spinach on the baking paper. Add the chilies, 3/4 of the mushrooms and the asparagus and season with some pepper.
• Place the salmon on top of asparagus and add the grated ginger and season with more pepper. Top the salmon with the rest of the mushrooms.
• Fold the paper over to enclose the filling. Fold in the edge to seal, leaving a gap of approx 3cm.
• Mix the wet ingredients into a 'dressing'. Adjust to taste.
• Pour the 'dressing' inside the paper through the gap. Now you can fold in the rest of the paper. The dressing will help keep the salmon moist and will add flavor to the dish.
• Place the fish on a large baking tray and bake for 12 minutes or until the salmon is just cooked. I prefer it medium done in the middle.
• Serve with a side salad.

SALMON EN PAPILLOTE (ASIAN TWIST)

Steps:

• Preheat oven to 180C. Place the spinach on the baking paper. Add the chilies, 3/4 of the mushrooms and the asparagus and season with some pepper. Place the salmon on top of asparagus and add the grated ginger and season with more pepper. Top the salmon with the rest of the mushrooms. Fold the paper over to enclose the filling. Fold in the edge to seal, leaving a gap of approx 3cm. Mix the wet ingredients into a 'dressing'. Adjust to taste. Pour the 'dressing' inside the paper through the gap. Now you can fold the in the rest of the paper. The dressing will help keep the salmon moist and will add flavor to the dish. Place the fish on a large baking tray and bake for 12 minutes or until the salmon is just cooked. I prefer it medium done in the middle. Serve with a side salad.

GINGER & SOY SALMON EN PAPILLOTE

Steps:

• Heat oven to 180C/160C fan/gas 4. Before you prep the veg mix together the soy, vinegar, ginger, garlic and some black pepper in a bowl. Add the salmon fillets, cover and leave to marinate for 10 mins at room temperature or up to 2 hrs in the fridge.
• Tear two large sheets of baking parchment, big enough to encase the fish and vegetables in and put onto a baking tray.
• Divide the vegetables between the centre of the paper and top each with a marinated salmon fillet and the sliced chilli. Bring the sides of the parchment up over the salmon and pour half of the remaining marinade over each fillet then scrunch the paper tightly together to seal the fish in a parcel.
• Roast for 20-25 mins, until the salmon is just cooked through and flakes into large pieces. Serve the fish in the parcel with some rice, if you like.

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.

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!

SALMON EN PAPILLOTE

Steps:

• Preheat the oven to 400°F Combine the onion, garlic, tomato and herbs in a bowl with the wine.
• Place the salmon in a bowl and pour over the marinade. Leave for 5 minutes.
• Lay out 2 large sheets of baking parchment on a baking tray and put a piece of salmon in the centre of each. Spoon over the marinade and cover the fish with the paper to make a packet. Place in a dish and bake for 5 minutes. Open the pouch and serve.

SALMON EN PAPILLOTE

Steps:

• Preheat oven to 450ºF (230ºC).
• Cut two 18-inch (45-cm) long rectangles of parchment paper.
• Place a salmon fillet on each parchment paper rectangle.
• Divide half the spinach leaves, peppers, shallots, lemon slices and cilantro between each package, layering ingredients on top of salmon.
• Sprinkle 2 T (30 ml) of wine and a little salt over each serving.
• Gather the corners of the parchment toward the centre and twist tightly to seal each package.
• Tie off at the top with twine to fasten.
• Place the packets on a cookie sheet and bake on the centre rack of the oven for 15 minutes.
• Let stand for 2 to 3 minutes.
• Serve parchment packages unopened.
• Slice open at the table to release the aromas.
• Makes 2 servings.
• Recipe doubles easily.