Salmon En Papillote

READY IN: 50mins
Recipe by Sydney Mike

This recipe comes from Pillsbury Classic Cookbooks, #279, May 2004, 'fish & Chicken.' Haven't made it yet, but it sounds too good not to pass along!

Top Review by Hill Family

Thanks for a great light dinner. I thought this tasted good - maybe it is the herb choice. We use Pike Place Fish Market's World Famous "Our Own Rub" - on all our salmon. It has brown sugar, paprika, cilantro, garlic, pepper, onion, salt, fennel and some other secret stuff. The salmon was about half frozen so I cooked this for 30 minutes. This made a nice broth in the bottom. I might add more tomato next time.

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees F, then cut four 15" rounds of parchment paper. Fold each in half, then unfold & lightly brush 1/2 tsp oil onto each parchment round to within 1" of the edge.
  2. Arrange potato slices evenly on half of each parchment round, & sprinkle with half of the salt & pepper.
  3. Put salmon on top of that, & sprinkle the remaining salt & pepper, before doing a final top-off with the carrots, tomatoes & 2 herb sprigs.
  4. To seal each packet, fold untopped side of parchment round over the topped side. Fold open edge over several times, folding & twisting until packet is completely sealed. Place packets on ungreased cookie sheet.
  5. Bake in oven for 15-20 minutes, depending on the thickness of the filets. Carefully unwrap 1 packet to check if fish flakes easily with fork. If not done, re-wrap & continue baking.
  6. Remove packets from oven & let stand 5 minutes before serving.
  7. Place packets on individual serving plates, then cut an X-shaped slit in the top of each packet. Carefully tear back the paper to serve.

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