Salmon Papillote With Vegetables And Herbs
2 servings
What looks like too many vegetables will cook down to just the right amount to serve with foil-wrapped baked salmon. Be sure to use fresh herbs.
Read more about this recipe at the Washington Post.
For the herb drizzle:
1 tablespoon chopped rosemary
1 tablespoon basil, oregano or tarragon
1 tablespoon thyme
2 cloves garlic, finely chopped
2 scallions, both white and light-green parts, chopped
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon sugar
2 tablespoons lemon juice (from 1 lemon)
For the packet:
2 medium red bliss potatoes, 1/4-inch-thick slices, parboiled 5 minutes
1 red bell pepper, seeded, cored and cut into julienne (very thin strips)
1 carrot, peeled and cut into julienne
1 zucchini, cut into julienne
1 yellow squash, cut into julienne
1 medium-size leek (dark green tops removed), cleaned of sand and julienned
1 (3/4 pound) skinless salmon fillet, sliced on the bias (like flank steak) into 8-inch-wide, 1/2-inch thick slices (any remaining pin bones should be removed)
1 large lemon, sliced into eight 1/4-inch slices
2 tablespoons unsalted butter, cut into eighths
Chopped flat-leaf parsley (optional)
prep: 40 minutes
total: 55 minutes
small bowl
large bowl
aluminum foil
rimmed baking sheet pan
scissors
1. Preheat the oven to 400F.
2. For the herb drizzle: Combine all the ingredients in a small bowl. Set aside.
3. For the packet: In a small bowl, toss the parboiled potatoes with 1 tablespoon of the herb drizzle. Set aside.
4. In a large bowl, toss the pieces of bell pepper, carrot, zucchini, squash and leek with two tablespoons of the herb drizzle. Set aside.
5. Place a 22-inch-long piece of aluminum foil on the counter. Line overlapping drizzled potato slices down the center, leaving a 4-inch border on each end and 2-inch borders on the sides.
6. Top with remaining vegetables. Lay salmon slices over the julienned vegetables to cover them (from long side to long side of foil). The salmon slices should not quite touch each other.
7. Spoon the remaining drizzle over the salmon slices. Place one lemon slice on top of each salmon slice. Sprinkle with salt and pepper to taste and dot each salmon slice with one bit of butter.
8. Place a 24-inch piece of foil on the top and mold it over the packet ingredients. Starting with one of the long sides, fold the bottom foil edge a half-inch over the top foil edge and seal firmly with index finger. Make another 1/2-inch fold and seal firmly. Repeat until you reach the enclosed mound. Seal the other long side. Seal the ends in the same fashion.
9. Place on a rimmed baking sheet pan and bake for 10 minutes. (The packet will puff up during baking.)
10. Transfer to a work surface and, being careful to avoid the escaping steam, use scissors to open a rectangle in the top of the packet. Carefully transfer the packet onto a plate, and, using a spatula, ease its contents onto the plate while pulling the foil away. Garnish with chopped parsley, if desired. Serve immediately.
