Fresh Salmon en Papillote with Dill
An foolproof and ultra-healthy French technique: a tender salmon steak steam-baked inside its own parchment paper pouch over a bed of zucchini julienne and fresh dill.
25 min
Easy
Francesa
1 servings
The story behind
You have absolutely no idea how incredibly juicy this turns out, and clean-up is a total breeze! The very first time I ever cooked salmon en papillote was for a quick weeknight dinner when I was short on time but still wanted something light and gourmet. I quickly sliced some fresh veggies, laid the salmon steak right on top, folded the parchment paper pouch tightly, and when it came out of the hot oven, the aromatic steam smelling of melted butter and fresh dill was absolute heaven. A friend told me that cooking 'en papillote' (in a packet) is one of the most celebrated techniques in French home cooking because the fish infuses beautifully in its own juices, meaning it will never dry out and locks in all the natural nutrients. Personally, I absolutely love having this for a healthy dinner after a long day at work. It feels phenomenal if you finish it with a light squeeze of fresh yellow lemon juice on top. To drink, an ice-cold glass of sparkling water with a cucumber twist or a crisp glass of Sauvignon Blanc pairs wonderfully to match the bright, clean layers of the dish.
Instructions
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1Preheat your oven to 200°C and cut a large square sheet of quality parchment baking paper.
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2Fold the paper sheet in half, unfold it, and arrange the zucchini julienne strips right in the center of one side to form a neat bed.
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3Season the fresh salmon steak with a pinch of fine salt and cracked black pepper on both sides.
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4Lay the seasoned salmon over the zucchini strips, dot the top of the fish with the teaspoon of butter, and scatter plenty of fresh dill all around.
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5Fold the parchment paper over the fish and fold the open edges inward tightly, crimping sequentially to form an airtight packet that traps the steam inside, exactly like the packet style in Papillote de Saumon.jpg.
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6Place the paper packet on a baking sheet and bake at 200°C for about 12 to 15 minutes depending on how thick the steak is.
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7Remove from the oven, carefully tear open the top of the parchment pouch using scissors or a fork to let the hot steam escape safely, and serve immediately.
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