'tis the season to embrace butter cookies to your hearts content, host and attend parties and share your holiday spirit with everyone. 'tis the season to give, rejoice, and end this year with a big smile.
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)
½ carrot, peeled and julienne
½ red onion, julienne
few sprigs of thyme
1 tablespoon caper
1 lemon, thinly sliced
½ tablespoon butter
2 garlic clove, minced
salt, pepper, to taste
Pre heat the oven to 450F.
Cut two pieces of parchment paper into a shape of heart or a square.
Divide ingredients equally into the parchment paper and top with butter, garlic mix.
Seal it together so it looks like a parcel
Place sealed parcels in a baking tray and bake for 10-12 minutes
Open the packet and season with salt and pepper before serving.