Cooking With Barb
Episode Six:
Salmon en Papillote

Cooking With Barb
Episode Six:
Salmon en Papillote

Cooking With Barb Thumbnail Ep 6

This recipe is very forgiving and you can really just think of it as a method of cooking.  I will provide a guideline, rather than an exact ingredient list and amounts.  You may also use this method to cook vegetables only, if you are vegan, or would like to prepare them this way.  I put in one serving per packet, as you do not want to over crowd and it is fun and different way to serve this dish to your guest(s).

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Ingredients

6 – 8 ounces wild caught salmon or other fish that you find fresh or previously frozen per serving

Julienned ( cut very long and thin) vegetables to make a ‘bed’ to place the piece of fish on. I used fennel bulb, leeks and red bell pepper. Other vegetables to consider are carrots, spinach, chard, mushrooms, summer squash……

Herbs: fennel fronds, thyme, rosemary, oregano

Fennel seed or fennel pollen always offer a nice flavor

Lemon zest and slices

Garlic

White wine or vegetable stock

Salt and pepper

Butter and or olive oil

Parchment paper, or foil (if using pre cut then portion your fish accordingly so they are not too big leaving enough room to seal the parchment and allow room for steaming) if the parchment is in a roll you can cut the size you want.

Directions

Pre heat oven to 400 degrees.

1. Cut the fish into serving sizes.

2. Slice the vegetables you choose to use, if they are crunchier vegetables, such as carrots, fennel, bell peppers and if your fish is quite thin, then you might want to steam the vegetables for about a minute or two, rinse in cold water and dry before putting into the packets. 

3. With the rectangular piece of parchment in front of you with the long side in front of you and the short sides left and right, fold the parchment paper in half, making a nice crease in the middle. Please refer to photo.  Cut the parchment so that when you open it back up, you will have created a heart.

4. Place some of the julienned vegetables and herbs near the middle crease on the parchment paper, place the fish on top.  Salt and pepper the fish.  Sprinkle some lemon zest over it and some lemon slices, a pat of butter or a drizzle of olive oil.

5. Seal the packet making creases, I start at the top of the ‘heart’ where it indents with a big crease and work from there to the tip, make sure you firmly seal the creases you are creating so the stream stays in the packet.  Before you seal up the tip, if you want to add a bit of white wine or stock do so now.  Then seal the tip with a good crease.

6. Place the packet (s) on a sheet pan and put in the oven, bake for about 8 – 9 minutes for a thin piece of fish.  If you are cooking a thicker fish such as halibut, it will probably take about 15 minutes.

7. Remove from the oven and be careful when opening the packets, as you can see, they have puffed up with the steam, which will escape upon opening.  You may serve the fish in the packet on the plate or take it out.

 

I had mentioned that I belong to a ‘Salmon share’ in the video.  Here is a link to the website of the fishery I am part of in case you are interested in finding out more about such programs https://redsalmon.com/

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