Salmon Fillets en Papillote
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Salmon Fillets en PapilloteThis French style of cooking uses parchment paper packets to steam fish, vegetables or shellfish, locking in the flavours and juices. You can eat right out of the packet.based on2 ratings. 1 user reviews.
Salmon Fillet En Papillote
Photography by Jim Norton
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 407407 cal |
| pro | 35 g35g pro |
| total fat | 26 g26g total fat |
| sat. fat | 9 g9g sat. fat |
| carb | 7 g7g carb |
| fibre | 2 g2g fibre |
| chol | 121 mg121mg chol |
| sodium | 750 mg750mg sodium |
| potassium | 761 mg761mg potassium |
| % RDI: | - |
| calcium | 44 calcium |
| iron | 99 iron |
| vit A | 6666 vit A |
| vit C | 7878 vit C |
| folate | 2525 folate |
This French style of cooking uses parchment paper packets to steam fish, vegetables or shellfish, locking in the flavours and juices. You can eat right out of the packet.
Ingredients
- 4 centre cut salmon fillets , (6 oz/170 g each)4 centre cut salmon fillets, (6 oz/170 g each)
- 1 tsp salt 1 tsp salt
- 1/2 tsp pepper 1/2 tsp pepper
- 1 cup thinly sliced leeks 1 cup thinly sliced leeks
- 1 cup thinly sliced sweet red pepper 1 cup thinly sliced sweet red pepper
- 1 cup thinly sliced carrots 1 cup thinly sliced carrots
- 8 tsp butter 8 tsp butter
- 8 tsp lemon juice 8 tsp lemon juice
- 4 small fresh dill sprigs 4 small fresh dill sprigs
Preparation
Cut 24- x 15-inch (60 x 38 cm) rectangle of parchment paper. Fold in half crosswise. Trim off corners to cut out folded half-heart shape. Repeat 3 times. Unfold each to make 4 large paper hearts.
Place salmon fillet on centre of 1 side of each half. Sprinkle each with 1/4 tsp salt and pinch pepper.
Top each with 1/4 cup each of the leeks, red pepper and carrots. Divide butter and lemon juice over each. Top with dill sprig.
Fold paper over. Starting at rounded end, fold over edge, overlapping and pleating to enclose. Twist pointed end to secure.
Bake packets on large rimmed baking sheet in 400°F (200°C) oven for 10 minutes. Remove from oven; let stand for 5 minutes. To serve, cut or tear open packet, being careful to avoid escaping steam.
Place salmon fillet on centre of 1 side of each half. Sprinkle each with 1/4 tsp salt and pinch pepper.
Top each with 1/4 cup each of the leeks, red pepper and carrots. Divide butter and lemon juice over each. Top with dill sprig.
Fold paper over. Starting at rounded end, fold over edge, overlapping and pleating to enclose. Twist pointed end to secure.
Bake packets on large rimmed baking sheet in 400°F (200°C) oven for 10 minutes. Remove from oven; let stand for 5 minutes. To serve, cut or tear open packet, being careful to avoid escaping steam.
Source : Canadian Living Magazine: April 2011
- Keywords : Spring; Dinner; Salmon; Leeks; Red pepper; Carrots; Lemons; Dill; Bake; 500 calories;
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