Description
Mediterranean-inspired salmon en papillote delights seafood enthusiasts with its elegant French cooking technique. Delicate fish steams perfectly inside parchment parcels, releasing aromatic herbs and zesty flavors you’ll savor with each delicious bite.
Ingredients
Scale
- 2 salmon fillets (skin-on)
- 100 g (3.5 oz) baby corn (fresh, halved lengthways)
- ½ red bell pepper (sliced)
- 1 carrot (cut into matchsticks)
- 1 red chilli (sliced, seeds removed for less heat)
- 6 spring onions (scallions, sliced into thin strips)
- 1 garlic clove (minced)
- 2 tsp neutral oil (avocado, rapeseed, or sunflower)
- 1 tsp sesame oil
- 1.5 tbsps light soy sauce
- 1.5 tbsps honey
- 1 tsp mixed black and white sesame seeds
- Lime wedges
- Cooked rice
Instructions
- Marinade Preparation: Whisk olive oil, sesame oil, garlic, soy sauce, and honey into a smooth, fragrant blend that will infuse the salmon with rich, complex flavors.
- Parchment Paper Setup: Cut generous parchment rectangles capable of fully encasing salmon and vegetables, creating individual cooking pouches that seal in moisture and aromatics.
- Vegetable Foundation: Layer zucchini, bell peppers, and carrots centrally on each parchment sheet, forming a colorful and nutritious base for the fish.
- Salmon Placement: Position salmon fillets atop the vegetable medley, ensuring uniform thickness and optimal heat distribution.
- Flavor Infusion: Generously drizzle prepared marinade over salmon and vegetables, guaranteeing comprehensive coverage and deep flavor penetration.
- Packet Sealing: Meticulously fold and crimp parchment edges, creating hermetic parcels that trap steam and prevent liquid evaporation during cooking.
- Oven Technique: Bake at 400°F for 15-18 minutes in a preheated oven, allowing the salmon to cook gently and vegetables to become tender while retaining their vibrant qualities.
- Resting and Finishing: Allow packets to rest briefly after cooking, then carefully open to release aromatic steam, preserving the dish’s delicate essence.
- Garnish and Serve: Embellish with spring onions, toasted sesame seeds, and lime wedges, then present alongside steamed jasmine or brown rice for a complete, elegant meal.
Notes
- Seal Packets Securely: Ensure tight crimping of parchment paper edges to trap steam and prevent leakage, which helps cook salmon evenly and lock in flavors.
- Check Salmon Doneness: Use fork test to confirm salmon is cooked perfectly – fish should flake easily and appear opaque with light pink center, avoiding overcooking.
- Vegetable Thickness Matters: Slice vegetables uniformly to guarantee consistent cooking and prevent some pieces from becoming mushy while others remain undercooked.
- Marinade Distribution Technique: Pour marinade slowly and evenly across salmon and vegetables to maximize flavor absorption and prevent pooling in one area.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dinner, Lunch
- Method: Steaming
- Cuisine: French
Nutrition
- Serving Size: 3
- Calories: 380
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 75 mg