SALMON EN PAPILLOTE
Provided by Geoffrey Zakarian
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the salmon: Preheat the oven to 300 degrees F. Bring a pot of water to a boil and season with salt.
- Put the canola oil in a pan set over medium-high heat. Season the fennel with salt and pepper. Once the oil is hot, add the fennel and cook on one side until golden brown, 2 to 3 minutes. Set aside.
- Meanwhile, cook the potato slices in the boiling water for 3 minutes, then drain and set aside.
- Cut 4 pieces of parchment paper into large heart shapes, then fold in half. Lift one side of each parchment heart, put some fennel in the center of the bottom half of each, then shingle the potatoes on top and follow with a piece of salmon. Top each salmon piece with a quarter of the white wine, butter, tarragon and shallots. Season with salt and pepper.
- Begin to close the parchment pieces by crimping the edges in small folds, continuing to fold over part of the previous fold, until the packets are completely closed. Place the packets on a baking sheet and bake for 15 to 18 minutes, depending on your desired doneness.
- For the tapenade: While the salmon is in the oven, combine the olives, capers, anchovy and garlic in a bowl. Add the olive oil, lemon juice and honey and mix until combined. Finish with the minced parsley.
- Open the packets at the table and top each with a spoonful of the tapenade.
SALMON PAPILLOTES WITH CARAMELIZED ONIONS AND CURRANTS
Steps:
- In a small saucepan warm brandy over moderate heat and add currants. Remove pan from heat. Let mixture stand, covered, 20 minutes.
- Halve onions lengthwise and cut crosswise into 1/4-inch-thick slices. In a large skillet heat oil over moderately high heat until hot but not smoking and cook onions, stirring occasionally, until softened, about 5 minutes. Reduce heat to moderate and cook onions, stirring occasionally, until golden, about 15 minutes more. Add currant mixture, cinnamon, nutmeg, and salt and pepper to taste and cook, stirring, 2 minutes. Transfer mixture to a bowl and cool. Caramelized onions may be made 1 day ahead and chilled, covered.
- Preheat oven to 475°F.
- Fold each parchment piece in half crosswise and cut each piece to make a large rounded heart shape. (Folded piece should be at least 2 inches larger all around than salmon fillet.) Open a parchment "heart" and put a salmon fillet in middle of one side. Sprinkle fillet with 1 tablespoon wine and salt and pepper to taste. Spread one fourth caramelized onions on fillet and fold other side of parchment over. Beginning at bottom end of center crease, in overlapping 1-inch segments fold edges of parchment, crimping as you go, to form a tight seal. Make 3 more papillotes in same manner. Papillotes may be made up to this point 4 hours ahead and chilled, covered.
- Put papillotes on a large baking sheet and bake 9 to 15 minutes, or until a skewer inserted through parchment and into fish slides out smoothly.
- Serve papillotes immediately, cutting them open at table.
SALMON WITH ORECCHIETTE, CARAMELIZED ONIONS, AND HORSERADISH CREAM
Categories Milk/Cream Fish Onion Pasta Sauté Horseradish Parmesan Salmon Fall Broccoli Rabe Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onions and sauté until deep golden brown, about 28 minutes. Set aside.
- Boil cream and clam juice in heavy large saucepan until reduced to 1 cup, about 15 minutes. Remove from heat. Whisk in horseradish. Season sauce to taste with salt and pepper. (Caramelized onions and sauce can be prepared 1 day ahead. Cover separately and refrigerate.)
- Cook broccoli rabe in large pot of boiling salted water until crisp-tender, about 2 minutes. Using tongs, transfer to plate. Reserve cooking water. Cut broccoli rabe lengthwise in half, then chop coarsely crosswise. Return water in pot to boil. Add pasta and cook until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid. Return pasta to same pot. Add 2 tablespoons oil, caramelized onions, broccoli rabe, Parmesan cheese, and 3/4 cup reserved cooking liquid. Toss pasta mixture over medium-high heat until heated through, adding remaining reserved cooking liquid if pasta is dry, about 5 minutes. Season pasta to taste with salt and pepper.
- Meanwhile, sprinkle salmon with salt and pepper. Heat remaining 2 tablespoons oil in heavy large skillet over high heat. Add salmon to skillet, skin side up, and cook until brown on bottom, about 3 minutes. Turn salmon over and cook until skin is golden brown and crisp and salmon is just opaque in center, about 3 minutes longer.
- Bring horseradish sauce to simmer. Divide pasta mixture among 4 plates. Top with salmon, skin side down. Spoon horseradish sauce over salmon and serve.
- *Available at specialty foods stores and some supermarkets.
CARLY'S SALMON EN PAPILLOTE (IN PAPER)
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
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
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
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
SPICY SALMON WITH CARAMELIZED ONIONS
I love making this salmon, it's quick, easy and super yummy! If your husband/boyfriend is a picky eater like mine he will love this recipe.
Provided by Sabrina Romeo
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 50m
Yield 2
Number Of Ingredients 12
Steps:
- Combine the black pepper, paprika, cayenne pepper, minced garlic, Dijon mustard, brown sugar, onion powder, and salt in a small bowl. Stir in 1 tablespoon of olive oil to make a paste. Spread the paste all over the salmon fillets, and set aside to marinate at room temperature 30 minutes.
- Heat the remaining 2 tablespoons of olive oil in a small pan over medium heat. Stir in the onion, and cook until tender and golden brown, about 10 minutes. Heat a separate non-stick skillet over medium-high heat. Cook the salmon fillets in the hot skillet until golden brown on each side, and no longer translucent in the center, about 4 minutes per side. Pour the browned onions and olive oil over the salmon fillets to serve.
Nutrition Facts : Calories 495.7 calories, Carbohydrate 11.3 g, Cholesterol 82.5 mg, Fat 36.6 g, Fiber 0.9 g, Protein 29.5 g, SaturatedFat 6.1 g, Sodium 562.2 mg, Sugar 7.2 g
SALMON WITH CARAMELIZED ONION AND FIG SAUCE
Make and share this Salmon With Caramelized Onion and Fig Sauce recipe from Food.com.
Provided by chia2160
Categories Low Cholesterol
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- heat oven to 450.
- in a pan add oil, cook onions with salt & pepper until they soften.
- lower heat to med-low and cook 15-20 minutes more until they turn golden add figs, wine, stock, vinegar and rosemary to pan, raise heat to hi, cook until sauce thickens, about 5 minutes spray a baking sheet with cooking spray, add salmon, cook until fish flakes easily, about 10 minutes spoon sauce onto plates, top with salmon, garnish with parsley.
Nutrition Facts : Calories 450.2, Fat 15, SaturatedFat 2.5, Cholesterol 78.3, Sodium 180, Carbohydrate 36.9, Fiber 5.6, Sugar 24, Protein 37.8
SALMON WITH ORECCHIETTE, CARAMELIZED ONIONS, AND HORSERADISH CRE
Make and share this Salmon With Orecchiette, Caramelized Onions, and Horseradish Cre recipe from Food.com.
Provided by lazyme
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
- Add onions and saute until deep golden brown, about 28 minutes.
- Set aside.
- Boil cream and clam juice in heavy large saucepan until reduced to 1 cup, about 15 minutes.
- Remove from heat.
- Whisk in horseradish.
- Season sauce to taste with salt and pepper.
- (Caramelized onions and sauce can be prepared 1 day ahead. Cover separately and refrigerate.)
- Cook broccoli rabe in large pot of boiling salted water until crisp-tender, about 2 minutes.
- Using tongs, transfer to plate.
- Reserve cooking water.
- Cut broccoli rabe lengthwise in half, then chop coarsely crosswise.
- Return water in pot to boil.
- Add pasta and cook until tender but still firm to bite, stirring occasionally.
- Drain, reserving 1 cup cooking liquid.
- Return pasta to same pot.
- Add 2 tablespoons oil, caramelized onions, broccoli rabe, Parmesan cheese, and 3/4 cup reserved cooking liquid.
- Toss pasta mixture over medium-high heat until heated through, adding remaining reserved cooking liquid if pasta is dry, about 5 minutes.
- Season pasta to taste with salt and pepper.
- Meanwhile, sprinkle salmon with salt and pepper.
- Heat remaining 2 tablespoons oil in heavy large skillet over high heat.
- Add salmon to skillet, skin side up, and cook until brown on bottom, about 3 minutes.
- Turn salmon over and cook until skin is golden brown and crisp and salmon is just opaque in center, about 3 minutes longer.
- Bring horseradish sauce to simmer.
- Divide pasta mixture among 4 plates.
- Top with salmon, skin side down.
- Spoon horseradish sauce over salmon and serve.
Nutrition Facts : Calories 1336.3, Fat 80.9, SaturatedFat 36.2, Cholesterol 262.4, Sodium 833.6, Carbohydrate 91.3, Fiber 8, Sugar 11.8, Protein 62.4
ROASTED SALMON WITH CARAMELIZED ONIONS AND FIGS
Make and share this Roasted Salmon With Caramelized Onions and Figs recipe from Food.com.
Provided by Sharon123
Categories Low Cholesterol
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Swirl olive oil in bottom of medium nonstick skillet.
- Add onions and sprinkle with 1/2 teaspoon salt.
- Cover and cook over medium-low heat, stirring occasionally, until onions are soft, about 10 minutes.
- Remove cover and cook, stirring often, until onions are golden, 15 to 20 minutes.
- Stir in figs, wine, broth, vinegar and fresh rosemary.
- Increase heat to high and simmer until sauce thickens, about 5 minutes.
- Add salt and pepper to taste.
- Keep warm.
- Preheat oven to 450 degrees.
- Sprinkle salmon with salt and pepper to taste.
- Place on lightly oiled heavy baking sheet.
- Roast for 7 to 10 minutes or until fish flakes.
- Sprinkle salmon with parsley.
- Serve over fig sauce.
- This recipe can be doubled or tripled.
SALMON PAPILLOTES WITH FENNEL, POTATOES, AND OLIVES
Categories Fish Olive Potato Vegetable Bake Dinner Salmon Fennel Fall Winter Anniversary Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 11
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 WITH CARAMELIZED ONIONS AND CARROTS
The original recipe was copied from somewhere, I don't remember where! It was tweaked to our enjoyment.
Provided by Darkhunter
Categories Onions
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Steam carrots in micro for 2 minutes. Drain.
- In large skillet that can be covered, heat oil and butter over medium heat until hot. Add onions, carrots and garlic. Saute vegetables until they begin to brown, but not burn! Add 1/4 cup white wine.
- Place salmon filets on top of vegetables and sprinkle with salt, pepper and dill weed.
- Cover skillet and steam salmon approx 15 minutes or until flaky. Remove salmon to platter and pour vegetables and juice over all.
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