Salmon en Papilloteadmin
Salmon cooked en papillote, which means wrapped in a packet of parchment (or foil) in French, is a dramatic way to procure perfectly cooked salmon. It may sound like something complicated, but it is truly an easy way to cook lean proteins like fish. When baked en papillote, fish fillets like cod, halibut, snapper, trout, and salmon, cook quickly and are tender, moist, and flavorful. Chef Wecker
Salmon en Papillote
- 4 (4 ounces) fresh salmon fillets
- 1 lemon juice only
- 2-3 tbsps Secolari Lemon Herb Seasoning to sprinkle on the top only
- 2 tomatoes heirloom if available
- 1 onion thinly sliced
- 1 tsp capers chopped
- 2-3 tbsps chopped italian parsley
- 4 tsps Secolari Allegra Organic Olive Oil more to brush paper
- 1 lemon cut in wedges
- Secolari White Balsamic to drizzle
- 1 cup micro greens optional
- Preheat oven to 350 degrees F.
- Fold a piece of parchment paper in half crosswise, and center a salmon ﬁllet on one side of the paper. Repeat process.
- Following the layers on one salmon each. Squeeze lemon juice. Sprinkle Secolari Lemon Herb seasonings, two tomatoes, one onion, 1 tsp capers, sprinkle parsley, Secolari Allegra Olive Oil.
- Fold the parchment paper over the salmon. Fold the edges of the paper over several times, all around the open edges, to seal the salmon into a parchment paper envelope. (Do not tape the parchment paper closed.)
- Place the sealed envelopes onto a baking sheet, and brush the tops of each packet with about 1 teaspoon of olive oil.
- Bake for about 20 to 25 min or check if the salmon already ﬂakes. Let it rest for ﬁve minutes. Take out and put on the plate.
- Drizzle Secolari white balsamic over the salmon and garnish with micro greens and lemon wedges. Serve immediately.