Papillote North x Northwest

June 28, 2016
Papillote North x Northwest


Author Notes: Recently I spent some time relaxing in Seattle which happened to coincide with Copper River salmon season. In my role as guest chef it was my job to cook the meals for my hosts. Wild salmon has a very delicate flavor so restraint is called for when preparing it. The French en Papillote technique is ideal. Combining it with a ton of garlic or chipotle pepper is not.
As a side dish I prepared a bagna cauda. Among the items I used for dipping were watermelon radishes. The pink hue of the interior looks nice with salmon so I decided to add them to the packets for this version.
pierino

Serves: 4

Ingredients

  • 4 sheets parchment paper, each 12” x 12”
  • 1 tablespoon unsalted butter, softened
  • 1 1/2 pound wild salmon, or enough depending on size for four individual portions
  • 1 watermelon radish about the size of a lime
  • 4 tablespoons chopped shallots
  • 4 splashes white wine
  • 1/4/ cup fresh dill, roughly chopped and divided for serving*
  • salt and pepper
In This Recipe

Directions

  1. Heat the oven to 400F
  2. Fold the parchment paper in half and cut to a heart shape when unfolded
  3. Rub the inside surface of parchment with butter
  4. Place one portion of salmon on each sheet
  5. Top each portion with a slice of one, watermelon radish about .25 cm thick, a tablespoon of shallots, and about one teaspoon of dill. Season with salt and pepper
  6. Splash each portion with white wine and fold and crimp the packets tightly closed working from the bottom point through the rounded portion at the top
  7. Bake for 12 minutes
  8. Serve in the packets, each guest opening their own
  9. *Keep remaining dill for added garnish at table

More Great Recipes:
French|Melon|Radish|Salmon|Shallot|Dill|Seafood|Spring|Summer|Entree

Reviews (1) Questions (0)

1 Review

zoemetro U. June 30, 2016
Oh wow Pierino--this sounds like a brilliant combination. As well, it is perfect timing as I have been obsessed as of late with papillote chicken, cod, clams, shrimp, artichokes with preserved lemon and sugar snap peas with ginger and jalepeno. . (Actually, I think that I may have to postpone making this because if I bring another brown paper blob to the table I may have a mutiny on my hands!) However, the watermelon radishes in the garden are almost too big, so I am going to pull them and try this tomorrow. I love papillote as it is so easy and the flavor/smell blast as the dish is revealed is magic.