How to Make Salmon En Papillote

salmon fillets

🥗Healthier: trout

💰Cheaper: canned salmon

Canned salmon is more affordable and still rich in omega-3s.

white wine

🥗Healthier: vegetable broth

💰Cheaper: water

Vegetable broth adds flavor without alcohol.

Introduce the dish 'salmon en papillote' and mention using wonderful vegetables.

Take eggplant and peel it, creating a small pile of eggplant slices.

Slice carrots into ribbons.

Slice shishito peppers, removing seeds if desired, and mention they can be hand torn.

Slice cherry tomatoes in half to release juice for the sauce.

Add a few jalapenos, mentioning not needing much.

Add garlic to the vegetable mix.

Gather herbs like dill and rosemary, showcasing the vegetable pile.

Slice lemon thinly for later use.

Fold a piece of parchment in half and cut a heart shape out of it.

Spread butter on the bottom and top of the parchment heart.

Add a smattering of the prepared vegetables to the bottom half of the parchment, leaving space around the edges.

Place the salmon fillet on top of the vegetables and season it.

Add thin slices of lemon and a splash of white wine on top of the salmon.

Fold the top half of the parchment over the salmon and crimp the edges to seal the pouch.

Spread butter on the top and bottom of the parchment pouch to prevent burning.

Place the pouch on a grill at 400°F, mentioning the grill is at 425°F.

Close the grill and roast for about 10 minutes, checking that the salmon reaches an internal temperature of 130°F.

Open the pouch after 10 minutes to check for doneness and aroma, noting the puffiness of the pouch.

Use scissors to carefully open the top of the pouch and check the salmon and vegetables.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens