July 14, 2004
Salmon Papillotes

Every now and then, a recipe will leap from our kitchen and go forth and multiply, speading through our friends and family. For me to recommend a recipe, it must either taste great or have extreme ease of preparation, and salmon papillotes combine both.

When we first moved back to Alabama, we decided to include more fish in our diets. With salmon both cheap and accessible, I dug through my cookbooks and the internet looking for a quick and tasty way to cook this fish. Luckily, this recipe is both. Plus, you can make the papillotes up to a day in advance.

These salmon papillotes are simple yet tasty, click "more" for the recipe (via the University of Missouri's Heart & Palate Recipes)...

1 bunch fresh rosemary sprigs
1 large red onion, thinly sliced
1-1/2 pounds center-cut salmon fillet, skinned, and cut into 4 equal pieces
1/4 cup dry white wine
1 large lemon, very thinly sliced
olive oil spray
4, 24-inch x 16-inch pieces parchment or foil


Preheat oven to 475 degrees F.

Fold each parchment or foil piece in half crosswise and cut each piece to make a large, rounded heart shape. Open a parchment heart. Place a few rosemary sprigs in the middle of one side of each heart. Lay the salmon on top of the rosemary. Spray top of salmon fillet with olive oil spray. Sprinkle each with 1 tablespoon wine and salt and pepper. Arrange 1/4 of the lemon slices and 1/4 of the red onion slices on top.

Beginning at bottom end of center crease, in overlapping 1-inch segments fold edges of parchment, crimping as you go, to form a tight seal. Make 3 more papillotes in the same manner. [Papillotes may be made up to this point 4 hours ahead and chilled, covered.]

Put papillotes on a large baking sheet and bake 9 to 15 minutes, or until a skewer inserted through the parchment and into the fish slides out smoothly.

Serve immediately, cutting them open at table. Alternatively, open each packet and transfer fillet with juices to a plate.

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