30-Minute Salmon en Papillote
30-Minute Salmon en Papillote
Are you looking for a simple 5-ingredient dinner idea that is ready in less than 30 minutes? And because you are so very French chic, you’re going to bake it en papillote! Baking foods en papillote (pronounced “ON poppy-YOTE”) refers to a moist-heat cooking method where the food is enclosed in a packet of parchment paper or foil and then cooked in the oven. When cooking en papillote, there are usually some vegetables, herbs and seasonings included in the packet along with the main item. These additional ingredients, along with the main item, give off steam, which is what actually cooks the food.
Cooking salmon can be a delicate thing. It’s so easy to over bake salmon. I actually prefer grilling my salmon, but I love using this time-tested method of baking. I layer sliced zucchini and shallots on the parchment paper and toss them with sea salt and freshly ground black pepper. The salmon fillets are placed on top of the vegetables and then seasoned with Herbes de Provence (more French style, of course) and salt and pepper. Sprigs of dill weed are placed on top of the salmon followed by fresh squeezed lemon juice. What a simple 5-ingredient dinner idea (I’m not counting the seasonings) which bakes in less than 15 to 20 minutes.
Baking en papillote not only preserves moisture, but it also uses so much less fat than traditional cooking methods like frying, basting or even sauteing which require fat for moisture and flavor. One thing I like is that fish smells don’t linger with this method of baking. Yay! And you’ll be amazed at how tender and flaky your salmon is. Winner, winner . . .
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Strawberry Avocado Salad with Honey-Glazed Grilled Salmon
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