Salmon en Papillote
Last week or so has been really hectic and a girl can only eat pita chips + hummus for dinner for so long. If you happen to have frozen salmon filet for desperate times like this, you are in for a treat. Salmon en papillote is not entirely a new recipe here, although I have used the same technique of sealing salmon in parchment paper.
I have used spinach, fennel, dill before and this time I went with julienne carrots, red onions, capers, sliced lemons and thyme. If you are in the mood to splurge, mix a little butter with minced garlic then spread some on top before sealing it.
The resulting fish is aromatic and very tender. It makes a wholesome healthy dinner on a busy weeknight when served with a side of rice or quinoa. Salmon en papillote has earned a permanent spot in my kitchen and I hope it will find its way to yours. Salmon en Papillote For 2 salmon fillet
2 salmon fillet (fresh or frozen and thawed) 1/2 carrot, peeled and julienne cut 1/2 red onion, julienne cut few sprigs of thyme 1 tablespoon caper 1 lemon, thinly sliced 1/2 tablespoon butter 2 garlic clove, minced salt, pepper