Wild Salmon En Papillote With Greens + Olives
En Papillote? I’m clearly in a fancy French mood, but really all this means is “cooked in paper”!
Maybe it’s all that Emily In Paris that I shamefully watched in about 24 hours.
Wild salmon, while one of the most nutritious foods on earth, can be quite hard to cook. If you’ve ever bought real wild salmon, you’ll know it’s very lean and much darker in colour than conventional salmon (which is sadly farmed). Wild salmon is a deliciously dark orange-y red, very different to the pale pink salmon you generally see in supermarkets.
When cooking wild salmon, it can very easily become very dry, due to the lack of fat. And this is why cooking it “en papillote” is such a perfect way to ensure you are enjoying a flavourful and moist dish.
It’s a bonus that the entire meal, veggies, spices and all, goes in one bag, making this is a high return finished product for very little input and even less cleaning up.
Wild Salmon En Papillote With Greens + Olives
En Papillote? I’m clearly in a fancy French mood, but really all this means is “cooked in paper”!
Serves:
2
Prep time:
15 minutes
Cook time:
20 minutes
INGREDIENTS
- 2 fillets wild salmon
- 1 tsp paprika
- 1 tsp dill, dried
- 1 tsp ginger, ground
- 1 bunch asparagus, woody ends chopped
- 1 zucchini, sliced into coins
- 2 tbsp capers
- ½ lemon, finely sliced
- ½ cup Sicilian olives
- 2 tbsp olive oil
- Salt and pepper, to taste
METHOD
- Preheat to 200°C.
- In a small bowl, combine the paprika, dill, ginger and a generous pinch of salt and pepper. Pat all over the salmon.
- Prepare the bags by preparing 2 large sheets of baking paper. Place the asparagus and zucchini on the bottom of each, then layer the salmon on top. Top with capers and lemon slices. Add the olives around the sides and drizzle over the olive oil.
- Fold the long edges in, then fold a ridge down the centre, tuck the ends of the parcels in and crimp the edges, or fold tightly underneath to secure as much as possible. You don’t want any of the steam to escape.
- Place the parcels on a baking tray and bake in the oven for 15 minutes. Let it cool for 3 minutes before opening the parcels and serving.
Notes
- This recipe works with any fish. Cooking time may vary depending on the type and size of the fish.
About Liv
I’m a holistic nutritionist (BSc) and healthy chef and I’m obsessed with waking up every day happy to be alive and excited for the day ahead, and eating incredible nourishing food!
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