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Salmon en Papillote

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Categories: Entertaining, Quick to fix
Type: Main Dishes

Cooking in a tightly sealed paper packet or papillote ensures that the cooking juices are retained and keeps the fish moist

Prep Time: prep 25 mins

Cooking Time: cook 15 mins

Serves: makes 4 servings

Ingredients:

  • olive oil, for the parchment paper
  • 4 salmon fillets, 6oz ( 175g) each
  • 4 small ripe tomatoes, sliced
  • 1 large lemon, sliced into 8 rounds
  • 8 tarragon sprigs
Salmon en Papillote photo

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Directions:

  1. Cut 4 heart-shaped pieces of baking parchment large enough for the salmon to fit on one half.
  2. Preheat the oven to 400F (200C). For each fillet, brush a parchment heart with olive oil. Place 1 sliced tomato on one half of the heart. Top with 1 salmon fillet, 2 lemon slices, 2 tarragon sprigs, and season with salt and pepper. Fold the heart over to enclose the fish and vegetables. Tightly crimp the edges to create a tight seal. Repeat with the remaining ingredients. Place the parcels on a baking sheet. Bake for about 15 minutes, until the paper browns.
  3. Place the salmon parcels on dinner plates. Serve immediately, with scissors so each guest can open their packet.
Tips:
  • prep 25 mins; cook 15 mins

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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