Cooked using the classic technique known as en papillote, this summery dish is simple enough for a weeknight dinner. Just place the ingredients inside a parchment-paper packet and then bake; the fish and vegetables cook quickly because theyre surrounded by moist heat. The recipe was designed for a Cuisinart steam oven, although you can use a conventional oven instead. Prepare the packets as directed, then bake in a preheated 350F oven until the salmon is just cooked through and the vegetables are tender, 20 to 25 minutes.
Position a rack in the lower rung of the steam oven. Transfer the tray to the oven. Turn the oven to the bake-steam setting at 350F according to the manufacturers instructions. Steam until the salmon is just cooked through and the vegetables are tender, 12 to 15 minutes. Transfer the packets to individual plates and carefully open them. Serve the salmon and vegetables immediately. Serves 2.
Preheat the oven to 425. Lay 4 large sheets of parchment paper on a work surface. Divide the Broccolini among the sheets and top each mound with a salmon fillet, 2 lemon slices and a few chile rings; drizzle each with 1 1/2 tablespoons of olive oil and season with salt and pepper. Fold the parchment over the fish, then fold the edge over itself in small pleats to seal the papillotes.
Is cooking salmon en papillote complicated?
Cooking salmon for dinner? Keep this technique cheat sheet on hand for great results every time. Pick up responsibly sourced salmon portions from Coles, then get cooking with our handy guide below.
Love crispy-skinned salmon? Heres how its done. Pat the salmon dry with paper towel, then season the skin with salt and pepper. Heat a little oil in a frying pan over medium-high heat. Cook the salmon, skin-side down first, pressing with a spatula so the entire skin is touching the pan, for 5 mins or until the skin is crispy. Turn and cook for 3 mins or until the salmon is just cooked through.
This technique of cooking fish in a paper parcel in the oven gives juicy, full-of-flavour results. To do it, cut a 30cm square of baking paper. Place the salmon in the centre of the square along with any aromatics or veggies, then bring 2 sides of the paper together and fold over twice. Fold ends to enclose. Wrap in foil and place on a baking tray. Bake at 200C for 12-15 mins or until salmon is just cooked through.Â
Forvarm ovnen til 400F. Cut out 2 large squares of parchment paper, about 13'' x 15'' each. Place a fillet of salmon on one half of each piece of paper. Season the fish well with salt and pepper. Toss the shallot and cherry tomatoes together with the olive oil and divide them among the salmon fillets, placing the tomatoes and shallots right on top of the fish.
I would say the title of this recipe represents perfectly one of those instances where, although in both french and english it says essentially the same thing, this dish sounds infinitely better in french. Pronounced pah-PEE-y-ote, I love not only this method of cooking but also just saying its name out loud; its inundations flitter on ones tongue like a dancing butterfly. No matter what language you say it in though, the process is always the same: wrap the fish or meat in question entirely in foil or oiled paper so no air can escape, and bake it in the oven in order to give the food a replenishing and hearty steam.
You know what goes well with this easy French dinner preparation? An equally simple but decadent French dessert, of course. Try this recipe for two-ingredient chocolate mousse and get your fancy on.
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I grew up in the tiny island of Marinduque, one of the 7,100 islands of the Philippine archipelago. We literally lived a few steps away from the beach. As you can imagine, we were blessed with the freshest catch of the day.
My body began to crave it so much that whenever we saw fish on sale at the grocery we had to buy some. Perhaps my body was aching for iodine or other nutrients in the salt-water fish which was constantly supplied when I was back home.
