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Paper Bag Salmon With Vegetables: Fast And Easy Way To Prepare Fish

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    Paper Bag Salmon With Vegetables
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    Paper Bag Salmon With Vegetables
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    Paper Bag Salmon With Vegetables
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    Parchment, scissors, pencil
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    Fold each piece in half. With a pencil, draw a half-heart shape on the paper...
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    ...and cut out with scissors.
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    Open the paper heart and place a piece of salmon, skin-down, on one half. Sprinkle with 1 tablespoon olive oil, and salt and black pepper to taste. Add the vegetables and butter.
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    Fold over the other half of the heart, and starting at the top middle, twist and fold the bag to seal the edges.
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    Paper bags with salmon and vegetables ready to be baked.

Text, photos and food cooked by Michal Martinek

Apr 6, 2016

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Paper Bag Salmon With Vegetables

The simple French cooking technique I’m using to prepare fish in this fast and easy recipe is known as en papillote, meaning “in a paper bag”—though the bag is actually a piece of parchment paper cut in the shape of a heart, twisted and folded, to seal in the moisture and all the flavors during baking. You can use any type of thick fish fillet and pile your favorite vegetables on top—just make sure they’ll cook in the same time as the fish (carrots, fennel or beets, for example, would have to be parboiled). I think everything tastes better with butter, so I added a tablespoon, but you can skip it and just use the olive oil. 

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  1. Serves 2
  2. Parchment paper
  3. 2 ½-pound pieces salmon
  4. 2 tablespoons olive oil, divided
  5. Salt
  6. Black pepper, freshly ground
  7. 1 small zucchini, trimmed, small dice, divided
  8. 10 cherry tomatoes, halved, divided
  9. 2 tablespoons fresh or frozen peas, divided
  10. 2 tablespoons butter, diced, divided
  11. 2 tablespoons sliced almonds, divided
  12. 2 tablespoons chives, divided

1

Preheat the oven to 400 degrees.

2

Cut 2 20-inch-long pieces from a parchment paper roll. Fold each piece in half. With a pencil, draw a half-heart shape on the paper, and cut out with scissors.

3

Open the paper heart and place a piece of salmon, skin-down, on one half. Sprinkle with 1 tablespoon olive oil, and salt and black pepper to taste. Place half of the diced zucchini on top of the salmon. Scatter half of the tomatoes, 1 tablespoon peas, and 1 tablespoon butter on top of the zucchini. Sprinkle with 1 tablespoon almonds and 1 tablespoon chives. Repeat with the second piece of salmon.

4

Fold over the other half of the heart, and starting at the top middle, twist and fold the bag to seal the edges. Place the packets on a baking sheet, and bake in the oven for 10–13 minutes, depending on the thickness of the salmon—calculate about 10 minutes for each 1-inch thickness of fish.

5

Carefully remove the bag to a plate and cut the top open with a knife or scissors. Serve with a baguette, steamed rice or roasted potatoes.

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