I have a surprise for you readers! I was so excited to see my salmon fillet wrapped up in paper like a little present. I want to tell you how amazing it’s to cook ‘Salmon en papillote’ and enjoy this delicious gift. The smell comes first, then when you unwrap it, all the smoke comes out but all the tasty juices from the fish are preserved. I may be exaggerating a little but this salmon en papillote with vegetables surprises everyone because of its intense flavours and its moist texture. After you try it once, it’s difficult to go back to other cooking methods!
Here are a couple tricks to cook the perfect salmon ‘en papillote’
1. Buy fresh and crisp vegetables that pair well your fish: I love asparagus + french beans. They soften in the oven but are still tender & crispy.
2. Use parchment paper instead of foil, the latter can produce toxins when heated.
3. Wrap your fish properly, my trick is to seal it with 4 metallic paper-clips on the corners.
4. Follow the cooking time of the recipe, don’t cook it any longer.
With these few tricks, the salmon en papillote will be cooked beautifully. After a couple of trial runs, I decided that 15′ is the perfect cooking time otherwise the salmon gets too dry. If you are going to eat it later I recommend that you reduce the cooking time by 5′ because when you reheat it you are cooking it too.
This recipe can be adapted to your own tastes and you can use any fresh vegetables. Just bear in mind that tender vegetables will need to be sautéed for a couple minutes before going in to the oven. If you prefer to wrap everything up together, choose soft veggies such as: spinach, cherry tomatos, courguete…But for me, I prefer my green beans and asparagus.
Salmon ‘en papillote’ with crispy vegetables is a good way to eat clean and healthy. It’s easy to make without making a mess in the kitchen, parchment paper and an oven are all you need. I nearly forget you have to eat the salmon directly from the package if you want to follow the traditional papillote recipe! It’s a joke but it does prevent you from having to wash any dishes!
Are you seriously thinking about using this technique in your cooking? Let me know what you put into your papillote. I’ll see you soon with more delicious, fast and healthy recipes. If you take a photo of your salmon en papillote tag it #shoothecook on Instagram or Facebook.
- 1/2 leek, chopped in julienne
- 2 medium carrots, in sticks
- 10-15 green or french beans, washed and drained
- 4-6 asparagus, washed and root removed
- 2 salmon fillets (around 120 g each)
- juice and zest of 1/2 lemon
- 3 Tbsp olive oil
- 4 springs of fresh thyme
- 1/2 tsp salt
- Pepper to taste
- Preheat the oven to 200º.
- Heat a pan with 1 Tbsp of olive oil and cook the vegetables with a pinch of salt for 3'.
- Cut a piece of parchment paper large enough to wrap the salmon fillets and the vegetables. Place it on a baking tray and add the sautéed vegetables. Place the salmon fillets on top. Add thyme springs on top and sprinkle with 2 Tbsp of olive oil, lemon juice, lemon zest and a pinch of salt.
- Close the papillote package carefully, I use 4 paper-clips to make sure it doesn't open on the corner while cooking. Cook at 190º for 15', don't exceed cooking time.
- It is ready to it directly from the papillote!
- Other recommended vegetables to cook 'en papillote' are: peppers, courgette, onion and tomato, none of these needs to be sautéed previously.
If you want to learn more about how the set up of my photos have a look at the Food Photography Tips on the blog and bring your photos to the next level 😉