Salmon en Papillote

By • May 13, 2010 • 10 Comments


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Author Notes: I don’t make salmon a lot, but this is the way I usually prepare it. Using the parchment is a fun technique. My recipe is adapted from Cape Fox Salmon en Papillote from the cookbook Pierre Franey’s Cooking in America, the companion book to the Public Television series back in the ‘90s. It’s one of my favorite books, loaded with great food stories and recipes from all over America. I loved watching Pierre Franey on t.v. He possessed tons of experience, great skill and enthusiasm for all things food, and was a great teacher.mrslarkin

Serves 4

  • parchment paper or aluminum foil
  • 1/2 cup julienned carrot
  • 1/2 cup julienned fennel bulb
  • 1/2 cup julienned shallot
  • 1/2 cup dry white wine
  • 4 tablespoons unsalted butter, softened
  • 4 salmon fillets, about 5 or 6 ounces each
  • sea salt or kosher salt
  • 1/2 teaspoon grains of paradise, ground, or fresh cracked black pepper
  • 1/2 teaspoon juniper berries, ground (optional)
  • 1/4 cup chopped fresh dill (or the fronds from the fennel bulb)
  1. Preheat oven to 450 degrees F.
  2. Season salmon fillets with some salt, grains of paradise and juniper berries.
  3. Prepare four 12-inch pieces of parchment paper or heavy-duty aluminum foil, cut into 12” rounds. You can also use a double layer of regular aluminum foil. Set aside.
  4. In a medium saucepan, bring the vegetables and wine to a boil. Reduce by half. Bring the saucepan off the heat, and stir in 2 tablespoons of the butter.
  5. Spread about a half-tablespoon softened butter on each piece of parchment/foil. Place salmon just below the center of the parchment/foil. Place some of the vegetable mixture over. Sprinkle with salt, grains of paradise (or pepper), and juniper berries.
  6. Fold over the top of the parchment/foil, like a pizza calzone, and fold and crimp along the edges to seal tightly. Place packages on a baking sheet and bake for 10 minutes.
  7. When done, carefully tear open the top of the parchment/foil (I use kitchen shears) and sprinkle the salmon and veggies with a little fresh dill.

Tags: Easy, elegant, fish, fun

Comments (10) Questions (0)

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about 3 years ago FoodieGoesHealthy

Helpful photos. Thank you. And thanks for the camera mode tip too.

Mrs._larkin_370

about 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

You're welcome, Foodie-goes-healthy!!

2-11_016

almost 4 years ago SallyCan

I never would have thought to pair juniper berries with salmon~what an inspiration!
Your photo is fabulous, and I like the way it is cropped. What kind of a camera are you using/at what settings?

Mrs._larkin_370

almost 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks, Sally! I always find a lot of inspiration from The Flavor Bible (as well as throughout the food52 recipe archives.) Photo is just a close up I took with my Panasonic DMC-FX3, without flash (in my well-lit kitchen), using the Food setting under the Scene Mode. Other than that, I am clueless when it comes to photography!!

Lnd_jen

almost 4 years ago lastnightsdinner

I love the spices you use here - will definitely have to try this!

Mrs._larkin_370

almost 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks, LND! Let me know how it turns out for you.

Christine-28_small(1)

almost 4 years ago cheese1227

ONe of my favorite cooking methods!

Mrs._larkin_370

almost 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Me too! I wonder if you can do more than just fish this way?

Newliztoqueicon-2

almost 4 years ago Lizthechef

When do you run out of winners? And where on earth do you all find juniper berries?!

Mrs._larkin_370

almost 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks, Liz. I think they're in the spice section of supermarket. Cute little round ball-y things. I got mine at a natural/organic foods market.