Description
Mediterranean salmon en papillote brings delicate fish infused with herbs and lemon into a perfect parchment-wrapped package. Elegant French cooking meets Mediterranean flavors, offering a simple yet sophisticated meal you’ll savor with each perfectly steamed, aromatic bite.
Ingredients
Scale
Main Proteins:
- 2 skin-on salmon fillets
Vegetables and Aromatics:
- 100 grams (3.5 ounces) fresh baby corn, halved lengthways
- ½ red bell pepper, sliced
- 1 small carrot, cut into matchsticks
- 1 red chilli, sliced (remove seeds for less heat)
- 6 spring onions (scallions), sliced into thin strips
- 1 garlic clove, minced
Oils, Sauces, and Seasonings:
- 2 teaspoons neutral oil (like avocado, rapeseed, or sunflower oil)
- 1 teaspoon sesame oil
- 1.5 tablespoons light soy sauce
- 1.5 tablespoons honey
- 1 teaspoon mixed black and white sesame seeds
Serving Suggestions:
- Lime wedges
- Cooked rice
Instructions
- Preheat the oven to 400°F (204°C) and prepare a baking sheet with a flat surface to accommodate the parchment packets.
- Combine olive oil, sesame oil, minced garlic, low-sodium soy sauce, and honey in a small mixing bowl, whisking until the ingredients are thoroughly blended and create a uniform marinade.
- Cut large rectangular pieces of parchment paper, ensuring they are large enough to completely enclose the salmon fillet and accompanying vegetables.
- Arrange sliced vegetables like zucchini, bell peppers, and carrots in the center of each parchment paper, creating a bed for the salmon.
- Place salmon fillets directly on top of the vegetable base, ensuring even positioning and consistent thickness.
- Carefully drizzle the prepared marinade over the salmon and vegetables, ensuring complete and even coverage.
- Fold and crimp the edges of the parchment paper to create a tight, sealed packet that prevents moisture from escaping during cooking.
- Transfer the sealed parchment packets onto the prepared baking sheet, maintaining space between each packet for proper heat circulation.
- Bake in the preheated oven for 15-18 minutes, or until the salmon is opaque and flakes easily with a fork.
- Remove packets from the oven and let rest for 2-3 minutes before carefully opening to release aromatic steam.
- Garnish with thinly sliced spring onions, toasted sesame seeds, and fresh lime wedges for added brightness and texture.
- Serve immediately in the parchment packets alongside steamed jasmine or brown rice.
Notes
- Steam creates a moist, tender texture that locks in salmon’s delicate flavors and prevents overcooking.
- Parchment paper technique allows even cooking and helps herbs and seasonings infuse directly into the fish.
- Use heavy-duty parchment or aluminum foil to create a tight seal, trapping all aromatic juices inside the packet.
- Always check salmon’s internal temperature reaches 145°F for safe consumption without drying out the delicate protein.
- Experiment with different vegetable combinations like asparagus, bell peppers, or baby bok choy to customize your meal.
- Squeeze fresh lime juice just before serving to brighten the dish and add a zesty, fresh finish.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dinner, Lunch
- Method: Steaming
- Cuisine: French
Nutrition
- Serving Size: 2
- Calories: 450 kcal
- Sugar: 12g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg