Description
This Salmon en Papillote recipe is a healthy and flavorful dish featuring tender salmon fillets cooked in parchment paper with a medley of fresh vegetables and a savory-sweet soy and honey glaze. This method steams the salmon gently in its own juices along with aromatics, locking in moisture and creating an aromatic, delicate meal perfect for a quick and nutritious dinner.
Ingredients
Oils and Sauces
- 2 tsp neutral oil (avocado oil, rapeseed, or sunflower)
- 1 tsp sesame oil
- 1.5 tbsp light soy sauce
- 1.5 tbsp honey
Main Ingredients
- 2 skin-on salmon fillets
- ½ red bell pepper, deseeded and sliced
- 100 g (3.5 oz) fresh baby corn, sliced in half lengthways
- 1 small carrot, peeled and sliced into matchsticks
- 1 red chilli, sliced (deseed to reduce heat if desired)
- 6 spring onions (scallions), sliced into thin strips
Garnishes and Extras
- 1 garlic clove, peeled and minced
- 1 tsp mixed black and white sesame seeds
- Lime wedges
- Cooked rice (for serving)
Instructions
- Preheat Oven: Preheat your oven to 200°C (400°F) fan/gas mark 6 to ensure it's ready for baking the salmon parcels.
- Prepare Sauce Mixture: In a small bowl, combine the neutral oil, sesame oil, minced garlic, light soy sauce, and honey. Mix well to create a balanced savory and sweet glaze.
- Prepare Parchment Paper: Take two large pieces of baking parchment, fold each in half and cut into semi-circles. Unfold them and place on a baking tray, ready for assembling the parcels.
- Assemble Salmon: Place a salmon fillet skin-side down on each parchment semi-circle along the fold line to help hold the parcel shape.
- Add Vegetables: Arrange the sliced red pepper, baby corn, and carrot evenly around each salmon fillet for flavor and texture.
- Add Sauce and Chilli: Slightly scrunch the edges of the parchment to prevent sauce spillage, then spoon the soy and honey mixture over the salmon fillets. Top with the sliced red chilli for a touch of heat.
- Seal Parcels: Bring the four corners of each parchment paper together, fold them several times, and twist tightly to seal the packets completely, ensuring no gaps for steam or sauce to escape.
- Bake: Place the tray in the preheated oven and bake the parcels for 18 minutes until the salmon is tender and cooked through.
- Garnish: Carefully open the hot parcels to avoid escaping steam, then sprinkle sliced spring onions and sesame seeds on top for freshness and crunch. Add lime wedges for a zesty finishing touch.
- Serve: Serve the salmon parcels directly on plates with cooked rice. Pour the flavorful cooking juices from the parcels over the rice to enhance the taste.
Notes
- Be careful when opening the parcels as hot steam will escape.
- Removing seeds from the red chilli reduces the heat if desired.
- Use skin-on salmon for better texture and flavor.
- The cooking juices inside the parcel add wonderful flavor when poured over rice.
- You can substitute vegetables according to preference or seasonality.
- Ensure the parchment is tightly sealed to keep steam and juices inside for moist cooking.
