Description
Salmon en Papillote, or salmon baked in parchment paper, is an elegant yet astonishingly simple dish that brings together the rich, fatty goodness of salmon with a bouquet of Asian-inspired flavors. Wrapped snugly in its parchment parcel, the salmon steams gently, infusing with the garlic, soy, honey, and sesame oil, creating a moist and flavorful fillet that effortlessly flakes with a fork.
Ingredients
2 tsp neutral oil (e.g., avocado, rapeseed, or sunflower oil)
1 tsp sesame oil
1 garlic clove, minced
1 and 1/2 tbsp light soy sauce
1 and 1/2 tbsp honey
2 skin-on salmon fillets
1/2 red bell pepper, sliced
100 g (3.5 oz) fresh baby corn, halved lengthways
1 small carrot, cut into matchsticks
1 red chilli, sliced (deseed for less heat)
6 spring onions (scallions), sliced into thin strips
1 tsp mixed black and white sesame seeds
Lime wedges and cooked rice for serving
Instructions
Preheat the oven to 200C/400F/gas mark 6 (fan).
Mix the oils, garlic, soy sauce, and honey in a bowl.
Prepare two large parchment paper pieces, fold and cut into semi-circles. Place a salmon fillet skin-side-down on each, surrounded by the vegetables.
Drizzle the soy mixture over the salmon and top with chilli. Seal the parchment paper securely.
Bake for 18 minutes. Open carefully, add spring onions, sesame seeds, and lime wedges.
Serve in the parchment with rice, pouring over the flavorful liquid.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
Nutrition
- Calories: 447