Salmon en papillote
So many of my friends always tell me they are intimidated to cook fish. Here is my gift to you: the simplest and yummiest way to cook fish.
En papillote is a French method of cooking that translates to “enveloped in paper.”
By creating a little parchment pocket, the fish steams which means two things. First, you end up with super moist (sorry, it’s the worst word ever) fish. Second, you need very little fat (just a little drizzle of EVOO) so it’s super healthy.
You can use any fish you want!
XO, km
THE DISH:
salmon en papillote with olives, tomatoes & capers | serves 4
THE STUFF:
2 lemons, thinly sliced
4 (6 ounce each) salmon filets
Kosher S+P
16 cherry tomatoes, halved
20 kalamata olives, pitted and halved
4 teaspoons capers, drained
EVOO
Fresh herb of choice: dill, basil, tarragon
THE HOW-TO:
Preheat the oven to 425°F. Tear 4 sheets of parchment paper, about 14-inch square each.
Onto one square, place 4 lemon slices. Place a piece of salmon on top of the lemons and season generously with S+P. Top with 1/4 of the tomatoes, olives and capers. Drizzle with EVOO and add a few sprigs of herbs.
Fold up two sides of the parchment to meet at the top and then fold over to create a seal, while still leaving some space in the package to allow the fish to steam. Fold the sides underneath the fish. Transfer to a baking sheet and repeat with the remaining 3 pieces of fish.
Bake for 15 minutes. Carefully open the packages and top with more fresh herbs and serve.
Note: 15 minutes is perfect for 1-inch thick piece of salmon. Adjust as needed.