Salmon En Papillote Asian Twist Recipes

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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 (ASIAN TWIST)



Salmon En Papillote (Asian Twist) image

I thought I'd give an Asian twist to this 'salmon en papillote' dish as I am sure there are plenty of variations out there. Feel free to experiment and play with this recipe by substituting spinach with fennel, rice wine with white wine, soy sauce with salt or anchovies, mushrooms with capsicum, etc. It all depends on your taste and the flavors you like.

Provided by TalesoftheKitchen

Categories     Spinach

Time 22m

Yield 1 serving(s)

Number Of Ingredients 10

1 (200 g) salmon fillets, skin on (can remove the skin if you do not like it)
1/2 bunch Baby Spinach (or normal English spinach)
2 -3 button mushrooms, sliced into 1/2cm pieces (normal mushroom)
1 -2 red chile, cut lengthwise (leave stem attached for easy discard at the end)
3 asparagus spears, thick ends removed (you can use more if you like asparagus like I do)
1 1/2 cm piece fresh ginger, peeled, grated
1 tablespoon shaoxing rice wine (but can substitute with sherry, sake, cooking wine)
1 tablespoon mirin
1 tablespoon soy sauce
1 pinch black pepper

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.

Nutrition Facts : Calories 370.3, Fat 9.9, SaturatedFat 1.8, Cholesterol 92, Sodium 1394, Carbohydrate 17.1, Fiber 6.4, Sugar 4.6, Protein 50.7

SALMON EN PAPILLOTE (ASIAN TWIST)



SALMON EN PAPILLOTE (ASIAN TWIST) image

Categories     Fish     Mushroom     Pepper     Vegetable     Bake     Quick & Easy     Dinner     Healthy

Yield 1 people

Number Of Ingredients 10

1 (200g) salmon fillet, skin on (can remove the skin if you do not like it)
1/2 bunch baby spinach (or normal English spinach)
2-3 button mushrooms, sliced into 1/2cm pieces (normal mushroom)
1-2 red chillies, cut lengthwise (leave stem attached for easy discard at the end)
3 asparagus spears, thick ends removed (you can use more if you like asparagus like I do)
1.5cm piece fresh ginger, peeled, grated
1Tb Shaoxing rice wine (but can substitute with sherry, sake, cooking wine)
1Tb mirin
1Tb soy sauce
pinch of black pepper

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.

SESAME-GINGER SALMON EN PAPILLOTE



Sesame-Ginger Salmon en Papillote image

Provided by Kelsey Nixon

Time 25m

Yield 4 servings

Number Of Ingredients 13

Zest of 1/2 an orange
1 teaspoon peeled, minced fresh ginger
3 tablespoons soy sauce
1 tablespoon fresh orange juice
2 teaspoons rice vinegar
2 teaspoons toasted sesame oil
2 heads baby bok choy, ends trimmed and cut into thirds through the stem
1 red bell pepper, seeded and thinly sliced
1/2 cup bean sprouts
4 (6-ounce) salmon fillets
Freshly ground black pepper
Olive oil, for brushing packets
1/3 cup diagonally thinly sliced scallions, for garnish

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 (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.

GINGER & SOY SALMON EN PAPILLOTE



Ginger & soy salmon en papillote image

Steaming the salmon in a parcel, in its own marinade, with the spiralized veg, ensures the fish is juicy and full of flavour. Serve with Jasmine or basmati rice

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 10

2 tbsp light soy sauce
1 tbsp rice wine vinegar
thumb-sized piece of ginger , finely grated
1 garlic clove , finely grated
2 skinless salmon fillets (about 140g each)
1 courgette , ends trimmed and spiralized into thin noodles
1 carrot , peeled, ends trimmed and spiralized into thin noodles
2 bulbs of pak choi (about 200g), leaves separated
1 red chilli , thinly sliced, deseeded if you like
Thai jasmine rice , to serve (optional)

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.

Nutrition Facts : Calories 391 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 39 grams protein, Sodium 1.6 milligram of sodium

CITRUS SALMON EN PAPILLOTE



Citrus Salmon en Papillote image

This salmon dish is so simple and easy to make yet so delicious, elegant and impressive. -Dahlia Abrams, Detroit, Michigan

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 9

6 orange slices
6 lime slices
6 salmon fillets (4 ounces each)
1 pound fresh asparagus, trimmed and halved
Olive oil-flavored cooking spray
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons minced fresh parsley
3 tablespoons lemon juice

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.

Nutrition Facts : Calories 224 calories, Fat 13g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 261mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 20g protein. Diabetic Exchanges

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

CARLY'S SALMON EN PAPILLOTE (IN PAPER)



Carly's Salmon En Papillote (In Paper) image

Moist, delicious, almost fool-proof salmon. This salmon is wrapped in parchment paper and steamed in the oven. No fishy taste in your mouth, no fishy smell in your house. Just a delicious meal.

Provided by carly

Categories     World Cuisine Recipes     European     French

Time 40m

Yield 4

Number Of Ingredients 8

4 (4 ounce) salmon fillets
1 lemon, juice only
salt and ground black pepper to taste
4 12x18-inch pieces of parchment paper
1 lemon, thinly sliced
½ cup green onions, chopped
8 spears fresh asparagus, cut into 1-1/2 inch pieces
4 teaspoons olive oil

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.

Nutrition Facts : Calories 223.9 calories, Carbohydrate 6.2 g, Cholesterol 50.4 mg, Fat 11.5 g, Fiber 2.4 g, Protein 25.5 g, SaturatedFat 2.1 g, Sodium 50.7 mg, Sugar 1.2 g

SALMON EN PAPILLOTE



Salmon En Papillote image

Make and share this Salmon En Papillote recipe from Food.com.

Provided by English_Rose

Categories     European

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

1 small red onion, sliced
2 garlic cloves, sliced
1 tomatoes, chopped
1 teaspoon thyme leaves
1 teaspoon fresh dill, chopped
5 tablespoons white wine
2 (3 1/2 ounce) salmon fillets
salt & freshly ground black pepper

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.

Nutrition Facts : Calories 174.5, Fat 3.6, SaturatedFat 0.6, Cholesterol 51, Sodium 72.3, Carbohydrate 8, Fiber 1.4, Sugar 3.5, Protein 20.7

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Top Asked Questions

How do you make salmon en papillote?
Here’s how to make salmon en papillote: Cut a piece of parchment paper (or foil) into a large oval shape, keeping in mind that in order to create a packet, you’ll be folding it in half around your fish and vegetables. Fold the parchment sheet in half to make a clean, sharp crease in the paper, and open it back up.
How to cook salmon fillets?
Salmon fillets placed on a bed of vegetables, wrapped in a parchment paper pouch (en papillote) and baked in the oven. The fish is also topped with basil compound butter for extra flavor!
What to eat at Salmon en papillote?
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Is salmon en papillote a fuss free barbecue?
Salmon en papillote is a fuss free barbecue option Josh Eggleton shares his salmon recipe, complete with a fennel, parsley and Pernod marinade. Salmon en papillote is a fuss free barbecue option Recipes Meat and Poultry Beef Chicken Duck Lamb Pork

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