Salmon En Papillote + Julienned Vegetables

MEAL TYPE: Entree

SEASON: Fall

DIETARY RESTRICTION: Dairy-Free, Gluten-Free

MAKES 4 SERVINGS

Salmon En Papillote + Julienned Vegetables

In the Pacific Northwest, salmon run up the Columbia River into October. These easy-to-make parchment packets are one of our favorite ways to celebrate the harvest of this über-healthy fish! Recipe courtesy of Chef Abby Fammartino, owner/chef at Abby's Table, in Portland, OR.

INGREDIENTS

4 sheets parchment paper

4 6-ounce pieces of salmon or wild cod, pin bones removed

2 Tbs. extra virgin olive oil

1 medium shallot, sliced (3 ½ inch length by ¼ inch width, more or less)

1 large carrot, sliced into 3-inch by ¼-inch pieces

1 zucchini, sliced into 3-inch by ¼-inch pieces

Salt and pepper, to taste

1 lemon, sliced thinly

1/2 cup dill

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INSTRUCTIONS

Preheat oven to 425F.
Cut each parchment sheet into a large heart by folding in half and cutting the exterior of the heart shape, using most of parchment sheet. Place open heart shape on cutting board and brush the right side with olive oil.
Place fish onto oiled side of heart, and top with salt, pepper, lemon slices and herb of choice. Add julienned vegetables on top of herbs, and then drizzle each packet with olive oil and another sprinkle of salt and pepper.
Using a tight rolling technique, fold the packet into a half heart shape, sealing well to ensure steaming will occur. Be sure to fold over the previous fold’s edge to create the best results. Repeat with each portion.
Transfer packets to a baking sheet. Bake for 10-12 minutes, until packet puffs.
Remove the packets using a metal spatula. Serve directly onto plates and allow guests to open their packets at the table. Fancy and easy!

7 people have left a comment. Join the conversation!

carrie SAID:

01/15/2017 |Reply

You can also use aluminium foil if you do not have the parchment paper
Liz Campanile SAID:

06/11/2016 |Reply

This was delicious!
cindy.cookson SAID:

08/17/2015 |Reply

This is by far the fanciest meal I’ve ever served. I’ve made it ~5 times now, including several times for dinner parties. I like that I can make it ahead of time, enjoy socializing with my guests, and WOW them when this is served. It works well on the grill, too!
goddardse SAID:

11/13/2014 |Reply

This has been one of my favorite recipes yet. I was worried it might be bland but my boyfriend (who doesn’t eat vegetables) and I were both impressed with the flavor. Plus it was super quick and easy to make.
marymeckley SAID:

04/01/2014 |Reply

I really love how promptly support follows up with all questions asked right away. I’ve noticed that since I’ve been in the program and it’s a great extra benefit!
lindsey.w.jensen SAID:

01/13/2014 |Reply

I don’t follow the packet rolling/folding technique. Can you include a picture?
thanks!

onlinesupport REPLIED:

01/16/2014 |Reply

Hi Lindsey, Here’s a great tutorial you can follow: https://bit.ly/1eH4WBo

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