Salmon En Papillote

"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!"
 
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photo by Chickee photo by Chickee
photo by Chickee
photo by Chickee photo by Chickee
photo by kiwidutch photo by kiwidutch
photo by kiwidutch photo by kiwidutch
photo by Sharlene~W photo by Sharlene~W
Ready In:
50mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • 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.
  • Arrange potato slices evenly on half of each parchment round, & sprinkle with half of the salt & pepper.
  • Put salmon on top of that, & sprinkle the remaining salt & pepper, before doing a final top-off with the carrots, tomatoes & 2 herb sprigs.
  • 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.
  • 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.
  • Remove packets from oven & let stand 5 minutes before serving.
  • 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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Reviews

  1. 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.
     
  2. We enjoyed this dish but next time I think I'll leave out the tomatoes. I used tarragon for the herbs and basil would probably have been a better choice. But all in all a very good and simple dinner! Thanks for sharing!
     
  3. Lovely choice for dinner tonight! Although I did think that for my preference next time I will parcook the veggies (particularly the carrot) so that I don't have to cook the salmon too long as I rather it medium rare. I used some sliced lemon on top as well as others suggested that it might need a bit more flavour. Also used dried dill and one tomato per fish. Served with sauteed spinach (mixed in the seeds from the tomatoes!) and herbed mayonnaise. Thanks!
     
  4. We liked this.. I left DH with the recipe and forgot to tell him a few things.. like that Julienne means LOL. Still, he did his best to follow the instructions and I had to tear off 4 times as much baking paper as you see in my photo so obviously he was taking no chances that it might leap out of the oven at him and he wanted to make absolutely sure that it didn't escape! LOL. As per previous approval of Chef Sydney, I substituted Sweet potato for the regular potatoes and it turned out well. Our cooking time was also longer but the piece of salmon that DH bought was humungously big so that's to be expected. Please see my rating system: 4 stars for a nice recipe that deserved more than a 3, but to our tastes, not a 5, because we too felt that something like a LOT more fresh dill or basil would have given this the needed umph that was somehow missing. That said, I wouldn't mind playing with the recipe to get it to our tastes as it has potential. Thanks!
     
  5. This was nice--light and fresh tasting, it was just missing something. I would maybe use a little basil pesto or lemon to brighten it up a bit next time. It did cook perfectly in 20 minutes and I had a great low-fat dinner! Selected for Zaar Tag.
     
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Tweaks

  1. We liked this.. I left DH with the recipe and forgot to tell him a few things.. like that Julienne means LOL. Still, he did his best to follow the instructions and I had to tear off 4 times as much baking paper as you see in my photo so obviously he was taking no chances that it might leap out of the oven at him and he wanted to make absolutely sure that it didn't escape! LOL. As per previous approval of Chef Sydney, I substituted Sweet potato for the regular potatoes and it turned out well. Our cooking time was also longer but the piece of salmon that DH bought was humungously big so that's to be expected. Please see my rating system: 4 stars for a nice recipe that deserved more than a 3, but to our tastes, not a 5, because we too felt that something like a LOT more fresh dill or basil would have given this the needed umph that was somehow missing. That said, I wouldn't mind playing with the recipe to get it to our tastes as it has potential. Thanks!
     

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