SALMON EN PAPILLOTE
Salmon en Papillote
Salmon steamed in parchment paper.
A beautifully blank canvas
Salmon Steamed In Parchment Paper
Ingredients
1 to 2 salmon filets, 6-8 oz a piece
1 scallion, minced
1 lemon, zest and juice separated
1/2 teaspoon paprika
1/4 red bell pepper, diced small
4 inch piece of English cucumber
1 tablespoon cilantro or parsley, chopped
Extra Virgin Olive Oil
Directions
Preheat the oven to 350
Fold a 10x10 piece of parchment paper in half, unfold and notice the seam.
Place your salmon filet on the left side of the seam and season with salt, paprika, half of the lemon zest, half of the minced scallions and 2 tablespoons olive oil.
Fold the parchment over to cover the salmon, at the top, bottom and left sides fold and tuck underneath making a ‘packet’ first starting with the shorter sides and finishing with the longer side. Pay close attention to folding the seams tightly to ensure trapping the steam.
Place your packet on a rimmed baking sheet and pay for 8 minutes.
While your salmon bakes, combine the red bell pepper, cucumber, cilantro, lemon juice remaining lemon zest and scallions in a small bowl. Season with salt and olive oil. Toss to combine.
Once the salmon is cooked, let it cool for a moment and then cut open the top of the packet.
Top the salmon with the cucumber salad. Serve.