Wednesday, January 3, 2018

Salmon En Papillote

   Salmon En Papillote-- which literally means, "salmon in a bag," is so simple to make. This process of steaming salmon is fast, and keeps nutrients intact, and the fish buttery soft. 
New year's resolutions for most people include, "eating better." Whether or not this is your resolution, I think we all feel the post holiday effects. Here's to eating more mindfully in 2018. 


8 ounces shiitake mushrooms, 

stemmed and thinly sliced 

1 bunch asparagus, 

trimmed and large chopped

1 bunch scallions, thinly sliced 

1 bunch cilantro, roughly chopped 

1/4 cup extra-virgin olive oil

1 lemon, juiced + 

2 lemons cut in wedges for serving

2 tsp truffle zest 

2 tsp coarse salt 

2 tsp coarse black pepper 

4 wild salmon fillets


Preheat oven to 425°. Cut four 12-by-17-inch pieces of parchment paper. fold each in half to make a crease, then unfold and lay flat. In a large bowl toss mushrooms, asparagus, scallions, and cilantro with oil, lemon juice, truffle zest, 1 tsp salt and 1 tsp pepper. 

Place one salmon fillet along the crease of each piece of parchment paper. lightly salt and pepper each piece of salmon. Evenly divide mushroom mixture on top of salmon fillets. squeeze a little lemon over each as well. fold parchment over ingredients. starting from the top corner fold parchment closed- continuing to make pleats all the way around the salmon to seal the parchment shut. Once you have reached the end, tightly twist the last corner of the parchment paper closed and fold under. 

Place pouched on a baking sheet and bake in the oven for 8-10 minutes. Bake until packets are lightly puffed. Open packets, squeeze with lemon and serve immediately. 

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