EN PAPILLOTE SALMON RECIPES
SALMON EN PAPILLOTE (SALMON IN PARCHMENT) - NYT COOKING
Salmon cooked en papillote, which means wrapped in a packet of parchment (or foil), is a dramatic way to procure perfectly cooked salmon, but it isn’t difficult. Fold a fillet into a cut piece of parchment, and then layer it with seasonings or perhaps vegetables or citrus fruit. Then simply bake the packets until done. The steam created by the parchment produces reliably moist salmon, and opening the individual packets at the table makes for a fun way to start dinner.
Provided by Florence Fabricant
Total Time 20 minutes
Yield 4 servings
Number Of Ingredients 3
Steps:
- Heat the oven to 400 degrees. Cut 4 large heart-shaped pieces of parchment paper or foil, and place them on a sheet pan. Fold the parchment or foil in half down the middle, place a fillet with its garnishes and seasonings on one side of each, fold the other side over and crimp the rounded edge tightly closed.
- Place in oven for 10 to 15 minutes, depending on how done you’d like to serve the salmon. The packages should puff up and make for dramatic serving.
HOW TO COOK SALMON RECIPE - BBC FOOD
Learn how to cook salmon in three simple ways. Watch our video for delicious poached salmon, steamed salmon en papillote (in paper) and pan-fried salmon.
Provided by BBC Food
Prep Time 30 minutes
Cook Time 30 minutes
Yield Serves 2
Number Of Ingredients 11
Steps:
- To make the poached salmon, dissolve the stock cube in the boiling water and pour into a saucepan. Add the lemon slices and enough water to come 5cm/2in up the side of the pan (approximately 600ml/1 pint). Bring to the boil, then reduce the heat to a simmer.
- Season the salmon with salt and pepper on both sides, then lower into the pan skin side down and simmer for 8–10 minutes, depending on the size of the fillets, until opaque.
- Remove from the heat, uncover and leave to stand in the poaching liquid for 5 minutes. Resting helps the salmon stay intact.
- Carefully remove the salmon and serve immediately or leave to cool and chill in the fridge, until ready to use.
- To make the salmon en papillote, preheat the oven to 190C/170C Fan/Gas 5. Season the salmon with salt and pepper and place just off centre on a square sheet of greaseproof paper. Lay the lemon slices and thyme on top of the salmon. Fold the greaseproof paper in half over the salmon and double fold around the edges to create a seal.
- Put the papillote on a baking tray and bake for 12–15 minutes. Carefully open the packet to allow the steam to escape. Remove the thyme and serve immediately.
- To make the pan-fried salmon, rub each fillet with chilli powder, 1 tablespoon of oil and season with salt and pepper.
- Heat the remaining 1 tablespoon of oil in a frying pan over a medium-high heat. Once hot, add the salmon skin side down and cook for 4 minutes, until the skin is crisp. Turn and cook for a further 3 minutes. Remove from the pan and serve immediately.
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