salmon en papillote

This fresh and herb-scented salmon dish will soon become a family favourite.

Recipe by chef Scott Pickett, from Estelle Bistro, Saint Crispin, ESP and Pickett's Deli & Rotisserie.

Salmon en papillote with kohlrabi and apple salad

lemons, thinly sliced

Asian (red) eschalot, thinly sliced

salmon

dill and chervil, sprigs picked

unsalted butter, chopped

almonds,

dill, fronds picked, finely chopped

lemon

creme fraiche

cayenne pepper

green apple,

tarragon leaves and chives

chervil, mint and flat-leaf parsley, leaves picked

tbs extra virgin olive oil

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Impress your guests with this stunning Persian Salmon in Parchment Paper topped with pomegranate arils, zingy herbs, and chopped nuts.&nbsp; A healthy low carb salmon dinner perfect for dinner parties!

Persian Salmon in Parchment Paper

olive oil

tsp salt

pepper

pomegranate (seeded (see my demo in the post!))

pomegranate molasses (to serve (optional))

tahini

lemon juice

tsp cumin

water

red onion (finely chopped)

cilantro (chopped)

flat-leaf parsley (chopped)

mint (chopped)

almonds (chopped)

walnuts (chopped)

sumac

Preheat oven to 200F/90C.

Place fillet on a large parchment paper.

Drizzle with olive oil and rub all over the salmon. Season with salt and pepper.

Fold parchment to form a sealed packet and secure with cooking twine if needed.

Bake for 40-45 minutes, or until slightly pink in the middle. You want the salmon to be *just* cooked through. Open the parchment paper and set aside while you prepare the rest.

Salmon

In a bowl, combine tahini, lemon juice and cumin. Mix, incorporating water one tablespoon at a time until you reach a thick but spreadable consistency (I used 2.5 tablespoons total). Set aside.

Tahini Sauce

Combine all crust ingredients in a large bowl and mix until well distributed. Set aside.

Herb Crust

Gently transfer the salmon to a serving dish. Spread tahini sauce, top with herb mixture and finish with pomegranate seeds. If using, drizzle with pomegranate molasses. Serve and enjoy!

Assemble

Salmon en Papillote is an easy preparation for a healthy, flavorful, and aromatic dinner!

Salmon en Papillote

zucchini (sliced between 1/4" and 1/2" thick)

shallot (thinly sliced)

extra virgin olive oil

dill

lemon (thinly sliced)

kosher salt

Preheat the oven to 350 degrees F.

Lay out two pieces of 13&quot;x16&quot; pre-cut parchment paper.

Arrange a single layer of zucchini slices on each piece of parchment paper, big enough for the fish to sit on (I usually do 8 slices of zucchini each). Sprinkle over the sliced shallots. Drizzle each zucchini parchment serving with 1 tbsp of olive oil, then season with salt and pepper. I do this by eye, but 1/8 tsp of each should be sufficient.

Place one salmon piece on each zucchini layer, drizzle with the remaining olive oil, and season with salt and pepper as well. 1/4 tsp of salt for each salmon fillet is a good starting point.

Arrange the dill on top of the salmon, and cover with a single layer of fresh lemon slices.

Seal the parchment paper well by repeatedly folding the ends over each other, taking care to make sure it is well sealed. You don’t want any steam to escape. See blog post for photos.

Bake for 15-20 minutes, depending on the thickness and size of your salmon. I recommend cooking the salmon to medium doneness, at 125F. You can check the salmon by poking the thermometer through the paper, but try not to open the paper up completely.

Plate the entire packet on plates, still sealed, then tear open the parchment paper at the table to full savor the aromas. Enjoy!

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Persian Salmon in Parchment Paper

Salmon en Papillote

Top 3 salmon en papillote recipes from across the web

The most viewed salmon en papillote recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Salmon en papillote with kohlrabi a...

Persian Salmon in Parchment Paper

Salmon en Papillote

The most viewed salmon en papillote recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine