Here’s a gorgeous fish dinner: easy salmon en papillote: steamed salmon parcels with orange zest, white wine and cilantro!
How light and healthy is this salmon en papillote!
Do you often cook food in parchment paper?
Have you seen it before but you just don’t know where to start?
Then let me show you a very simple recipe in papilotte, with an ingredient lots of people love: fresh salmon! Believe me, even if you are not an experienced cook then you will pull this one off with flying colors.
Cooking food in parchment paper is a very easy way of cooking.
And it’s also a fun and creative way to cook dinner. Just add whatever ingredient or protein you want, season and just let it bake in a hot oven. A great variation is wrapping your dinner up in tinfoil and cook it on the bbq.
But I guess you already knew that…
Salmon En Papillote
Papillote comes from the French term ‘en papillote’ or cooking food in a paper pouch.
What I like about cooking in papillote is the fact that you can cook a healthy meal with it. The little paper pouch works like a steam bag which cooks your ingredients in a very natural way. You basically don’t need to add any oil or butter to your meal.
If you do feel like it can use butter or oil, then I suggest that you add it after your dish is cooked and not before. Drizzle it with a good quality olive oil or put a slice of compound butter on top of the freshly cooked salmon or whatever type of protein you use.
So here’s a delicious fish dinner for you to try out soon!
A beautiful piece of steamed salmon with orange zest, dry white wine and fresh cilantro. This papillote can’t go wrong because it’s so easy!
Do you love fish in papillote?
Then also check out my salt cod in papillote with wild mushrooms!
- 10,5 oz fresh salmon (300 g)
- 2 tbsp orange zest grated
- 5,5 oz frozen green peas (155 g)
- 8 medium fresh spring onions
- a handful fresh cilantro chopped
- 4 tbsp dry white wine
- Clean, trim and rinse the spring onions. Then cut them in half.
- Place 2 big squares of parchment paper on a clean surface. We are making 2 papillote parcels so the ingredients will be divided between them. Add in the middle the spring onion and a quarter of the frozen peas.
- Then sprinkle with some of the grated orange zest and the chopped cilantro. Season lightly with some pepper and salt.
- Cut the salmon into 2 steaks and place it on top of the spring onions and peas.
- Sprinkle with the rest of the grated orange zest and the freshly chopped cilantro. Then season again with a little pepper and salt.
- Then drizzle the salmon with the white wine.
Now fold the parchment paper over the salmon. Fold the side (left or right, whatever you like best) over and over again.
And like this work your way around the salmon, closing the parcel. Don’t wrap it too tightly. There still needs to be so air in the parcel so the fish can steam and breathe.
- Once the parcels are closed entirely, place them on a baking tray and then bake them in a preheated oven at 392°F (200°C) for about 12 to 15 minutes. Depends on how thick the salmon is and if you prefer it cooked through or pink in the middle. I baked mine for 13 minutes. Remove the papillote from the oven and transfer them onto plates. Carefully snip the parcels open. Top with extra fresh cilantro. Serve the salmon immediately.