Salmon En Papillote

Salmon cooked in paper? Mais oui! This French method keeps fish ultra-moist, and perfectly steams vegetables too.

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Servings 4

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ingredients 9
Prep Time 30 min
Total Time 50 min

Ingredients

: Parchment paper or heavy-duty foil

2: teaspoons olive oil

2: medium potatoes, thinly sliced

1/2: teaspoon salt

1/4: teaspoon pepper

1: lb. salmon fillets, cut into 4 pieces

1: cup julienne-cut (2x1/8x1/8-inch) carrots

2: medium tomatoes, seeded, diced

8: sprigs of fresh herbs (such as dill, oregano or basil)

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Directions

1 Heat oven to 400°F. Cut four 15-inch rounds of parchment paper. Fold each in half; unfold. Lightly brush 1/2 teaspoon oil onto each parchment round to within 1 inch of edge.
2 Arrange potato slices evenly on half of each parchment round. Sprinkle with half of the salt and pepper. Top each with salmon; sprinkle with remaining salt and pepper. Top each with carrots, tomatoes and 2 herb sprigs.
3 To seal each packet, fold untopped side of parchment round over topped side. Fold open edge over several times, folding and twisting until packet is completely sealed. Place packets on ungreased cookie sheet.
4 Bake at 400°F. for 15 to 20 minutes, depending on thickness of fillets. Carefully unwrap 1 packet to check if fish flakes easily with fork; re-wrap and continue baking if not done.
5 Remove packets from oven; let stand 5 minutes before serving. Place packets on individual serving plates. Cut X-shaped slit in top of each packet; carefully tear back paper to serve.

EXPERT TIPS

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Expert Tips

En papillote is French for "in a paper case," an easy cooking technique that makes an attractive presentation. Since all of the fish's natural juices are locked within the package, moistness is guaranteed. Take these packages of cooked salmon directly to the table. Parchment paper is available at most supermarkets. In a pinch, aluminum foil can replace the parchment.

Use 16 baby carrots in place of the julienne-cut carrots. Cut into thin strips.

The paper packet fills with steam during baking so you must crimp tightly or steam will escape. Do not open the packet until you're ready to check the salmon for doneness.