PARCHMENT SALMON RECIPES

Name: Salmon en Papillote (Salmon in Parchment)
Total time: 20 min
Yield: 4 servings
Ingredients: 4 (6- to 8-ounce) skin-on salmon fillets; Cut vegetables, fresh herbs and/or slices of lemon, lime or orange; Salt and pepper

SALMON EN PAPILLOTE (SALMON IN PARCHMENT) RECIPE - NYT COOK…

Salmon en Papillote (Salmon in Parchment) Recipe - NYT Cook… image

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

Ingredients

4 (6- to 8-ounce) skin-on salmon fillets
Cut vegetables, fresh herbs and/or slices of lemon, lime or orange
Salt and pepper

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 PERFECTLY COOK SALMON - THE PIONEER WOMAN

How to Perfectly Cook Salmon - The Pioneer Woman image

I’ve met many people who tell me they’re hesitant about preparing fish. Often it’s because they don’t feel confident about it.

Provided by Heather Christo

Categories main dish seafood

Total Time 19 minutes

Prep Time 5 minutes

Cook Time 14 minutes

Yield 1 serving

Number Of Ingredients 7

Ingredients

1/2 Yukon Gold Potato, Very Thinly Sliced
8 stalks Asparagus, Trimmed, Each Stalk Cut In Half
1 tbsp. Thinly Sliced Red Onion
6 oz. weight Center Cut Salmon Fillet
2 tsp. Olive Oil
3 slices (thin) Lemon
Kosher Salt And Black Pepper

Steps:

Preheat oven to 375ºF. Prepare a large oval of parchment paper and fold it in half.Place thinly sliced pieces of potato on the bottom half of the parchment. Add asparagus pieces and red onion slices. Drizzle 1 teaspoon of olive oil and then sprinkle with kosher salt and a little fresh chopped parsley.Place salmon fillet on the vegetables. Drizzle salmon with the remaining teaspoon olive oil and sprinkle with kosher salt and black pepper. Top with lemon slices and thyme leaves.Fold the parchment paper over starting at one corner and pinch the edges over to close the packet. When the edges are completely closed, it will look like a calzone!Bake the fish for 14 minutes on the center rack in the oven, and then remove and unwrap or cut the top of the packet and serve in the paper. Serve immediately.

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HOW TO PERFECTLY COOK SALMON - THE PIONEER WOMAN

I’ve met many people who tell me they’re hesitant about preparing fish. Often it’s because they don’t feel confident about it.
From thepioneerwoman.com
Total Time 19 minutes
Category main dish, seafood

Preheat oven to 375ºF. Prepare a large oval of parchment paper and fold it in half.Place thinly sliced pieces of potato on the bottom half of the parchment. Add asparagus pieces and red onion slices. Drizzle 1 teaspoon of olive oil and then sprinkle with kosher salt and a little fresh chopped parsley.Place salmon fillet on the vegetables. Drizzle salmon with the remaining teaspoon olive oil and sprinkle with kosher salt and black pepper. Top with lemon slices and thyme leaves.Fold the parchment paper over starting at one corner and pinch the edges over to close the packet. When the edges are completely closed, it will look like a calzone!Bake the fish for 14 minutes on the center rack in the oven, and then remove and unwrap or cut the top of the packet and serve in the paper. Serve immediately.

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POTATO CAKES WITH SMOKED SALMON & CREAM CHEESE - BBC …

Irish potato cakes, or farls, make a delicious base for these smoked salmon, cream cheese and caperberry canapés - simply slice into squares and serve
From bbcgoodfood.com
Total Time 2 hours 30 minutes
Category Buffet, Canapes, Starter
Cuisine Irish
Calories 132 calories per serving

Remove from the oven and allow to cool on the tray. Meanwhile, put the cream cheese in a large bowl and whisk until smooth and light. Stir in the double cream and lemon juice, and season well with black pepper. Spread the cream cheese mixture all over the surface of the cooled potato cake. Use a large, sharp knife to cut the potato cake into 30 squares, then top with the strips of salmon, the dill fronds, caperberries and lemon zest. Transfer to a serving platter and serve.

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Take salmon en croûte to chef standard. Succulent salmon, cream cheese and dill are encased in crisp puff pastry with a pickled cucumber side
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Total Time 1 hours 10 minutes
Category Main course
Calories 619 calories per serving

To make the pickle, put the cucumber and onion in a bowl. Tip the vinegar, sugar and a pinch of salt into a pan and bring to the boil. Once the sugar has dissolved, pour over the veg, toss well and set aside. Can be made up to two days ahead and kept in the fridge. Slice the en croûte into six portions and serve with the pickled veg on the side.

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Smoked salmon and cream cheese with citrus notes.
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Cut the mousse into 1cm thick slices and place on a serving plate. Add the toast slices and a portion of the rocket to serve.

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POTATO CAKES WITH SMOKED SALMON & CREAM CHEESE - BBC …

Remove from the oven and allow to cool on the tray. Meanwhile, put the cream cheese in a large bowl and whisk until smooth and light. Stir in the double cream and lemon juice, and season well with black pepper. Spread the cream cheese mixture all over the surface of the cooled potato cake. Use a large, sharp knife to cut the potato cake into 30 squares, then top with the strips of salmon, the dill fronds, caperberries and lemon zest. Transfer to a serving platter and serve.

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NEXT LEVEL SALMON EN CROûTE RECIPE | BBC GOOD FOOD

To make the pickle, put the cucumber and onion in a bowl. Tip the vinegar, sugar and a pinch of salt into a pan and bring to the boil. Once the sugar has dissolved, pour over the veg, toss well and set aside. Can be made up to two days ahead and kept in the fridge. Slice the en croûte into six portions and serve with the pickled veg on the side.

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SALMON MOUSSE RECIPE | NATIONAL TRUST

Smoked salmon and cream cheese with citrus notes.
From nationaltrust.org.uk

Cut the mousse into 1cm thick slices and place on a serving plate. Add the toast slices and a portion of the rocket to serve.

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CHEF JOHN'S SALMON IN PARCHMENT | ALLRECIPES

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