Salmon Fillet En Papillote Alton Brown Recipes

SALMON FILLET EN PAPILLOTE - ALTON BROWN

Salmon Fillet En Papillote - Alton Brown image

Just got my Alton Brown Good Eats cookbooks from Amazon... This is healthy and delicious! It's a big serving for one!

Provided by Cadillacgirl

Categories Lactose Free

Time 30m

Yield 1 serving(s)

Number Of Ingredients 10

Ingredients

1/3 cup julienned fennel bulb
1/3 cup julienned leek, white part only
1/3 cup julienned carrot
1/3 cup julienned snow peas
1 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/8 teaspoon whole coriander seed, ground fine
1 (8 ounce) salmon fillets, pin bones removed
1 orange, cut into wedges with white pithy membrane removed
1 tablespoon dry vermouth

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.

Nutrition Facts : Calories 418.4, Fat 10.4, SaturatedFat 1.9, Cholesterol 103.2, Sodium 2546.4, Carbohydrate 28.9, Fiber 6.8, Sugar 16.9, Protein 49.4

SALMON FILLET EN PAPILLOTE WITH JULIENNE VEGETABLE

Salmon Fillet en Papillote with Julienne Vegetable image

Provided by Alton Brown

Categories main-dish

Time 30m

Yield 1 servings

Number Of Ingredients 10

Ingredients

1/3 cup julienned fennel bulb
1/3 cup julienned leeks, white part only
1/3 cup julienned carrots
1/3 cup julienned snow peas
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon whole coriander seed, ground fine
1 (8-ounce) salmon fillet, pin bones removed
1 orange cut into wedges with white, pithy membrane removed
1 tablespoon dry vermouth

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.

MICROWAVE SALMON FILLET EN PAPILLOTE

Microwave Salmon Fillet En Papillote image

Altered "Good Eats" recipe by Alton Brown, the original recipe is on the Food Network website listed as "Salmon Fillet en Papillote with Julienne Vegetables". Cooks in the microwave in MINUTES! You can do it in the oven too, but why bother?!?! You'll need parchment paper for this easy, super-tasty, company-worthy, HEALTHY meal. Serves one person; easily multiplied. Asparagus, a smashed garlic clove, orange slices, red and yellow bell peppers, fresh thyme, ground coriander seeds and green beans have all worked their way into this dish at one point or another, all of them working wonderfully.

Provided by Raquel Grinnell

Categories One Dish Meal

Time 16m

Yield 1 meal, 1 serving(s)

Number Of Ingredients 10

Ingredients

1/3 cup fennel bulb, julienned
1/3 cup leek, white part only, julienned
1/3 cup carrot, julienned
1/3 cup snow peas, julienned
1/8 teaspoon garlic salt
1/8 teaspoon black pepper, freshly ground
1/4 teaspoon dill, chopped fresh
1 (8 ounce) salmon fillets, pin bones removed
1/2 lemon, sliced thinly
1 tablespoon white wine

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.

Nutrition Facts : Calories 361.7, Fat 10.3, SaturatedFat 1.9, Cholesterol 103.2, Sodium 217.3, Carbohydrate 15.5, Fiber 4.2, Sugar 5.1, Protein 48.4

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

Ingredients

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.

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

Ingredients

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

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

Ingredients

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

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