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Salmon En Papillote

chef.cristian's picture
Ingredients
  Water 3⁄4 Cup (12 tbs)
  Extra virgin olive oil 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Couscous 1⁄2 Cup (8 tbs)
  Yellow squash 1 Small, cut into julienned strips to make 1 cup
  Fresh salmon fillet 1⁄2 Pound, bones removed and cut into 2 pieces
  Peeled diced plum tomatoes 1⁄2 Cup (8 tbs)
  Chopped fresh dill/1/4 teaspoon dried dill weed 2 Teaspoon
  Chopped fresh tarragon/1/4 teaspoon dried tarragon leaves 2 Teaspoon
  Chopped fresh chives 2 Teaspoon
  Chopped fresh parsley 2 Teaspoon
  Egg 1 , beaten
  Dilled wine sauce 1 Tablespoon
Directions

GETTING READY
1. Fold 2 large pieces of parchment paper into half and cut out half-heart shape from each.
2. Combine the herbs in a small bowl.
3. Preheat oven to 350°F.

MAKING
4. Make the couscous by combine water, oil, salt and black pepper in small saucepan.
5. Bring to a boil then stir in couscous
6. Take pan off heat and cover with tight fitting lid.
7. Let cook in steam for about 5 minutes until couscous is dry and fluffy.
8. Open heart halves and lay on a work table.
9. On one side of each heart, spoon 1/2 cup couscous
10. Top with half the squash, 1 piece salmon, 1/2 cup tomato and half the herb mixture.
11. Brush outer edges of hearts with egg.
12. Fold other half over the salmon and vegetables.
13. Seal edges by crimping.
14. Arrange packages on baking sheet
15. Bake in preheated oven for 14 minutes.
16. Remove and serve immediately

SERVING
17. Place one parcel on each dinner plate.
18. Use a sharp knife to cut a cross on top of each parcel to let steam escape.
19. Pull corners back to open out the package and dig in with your fork.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Salmon
Interest: 
Gourmet, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
2

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