I laughed out loud when Barbara at Cuisinedeprovence suggested we could flirt with the butcher. I am too old for that, but today I did appeal as a mother. I looked at the salmon and asked if it was fresh, did it smell? The butcher/fish guy said yes it was fresh, no it did not smell, but I could judge for myself. He placed it neatly on a piece of butcher paper and handed it to me. Nothing… I smelled nothing. I said I would take it, but could I have a smaller piece. I explained that I was testing a recipe and if it was not to my liking I did not want too much. I said it needed to be pretty because I had to take its picture. He laughed and said sure, no problem. He halved it and trimmed it up. I told him he was wonderful and when I left we both were smiling. My Salmon en Papillote, (pah-pee-YOHT) became lunch in a bag.
I had a little Israeli Couscous that was just enough for a couple servings so I gave it a little head start in the microwave just to soften. Then in a bowl for a quick cook I shredded a carrot, a zucchini, a shallot. I quartered a handful of cherry tomatoes. I added a small splash of olive oil and dash of white wine, salt and pepper, and then added the Israeli Couscous. I slathered some Dijon over the salmon, and a squeeze of lemon, and a sprig of dill.
I cut a large piece of parchment into a heart. I placed the mixture on the parchment to create a bed for the salmon. I placed the Dijon smeared salmon on top and topped with dill. Then I pleated the edge of the parchment to seal it. I took my dough-scraper and ran it along the edge of the seal to insure it was airtight so the steam cooks it.
I placed it on a half-sheet pan and baked it at 450°F for 10 minutes. I removed it from the oven and placed it on a plate. I cut open the puffed package with scissors being careful to not burn myself from the steam. I did replace the lemon and dill for its glamour shot.
Next time I will have this for dinner. Ten minutes and it was perfectly cooked. The Dijon and dill were great additions. I think this is one of the best meals I have made in a while. Fresh and easy. I encourage you to give it a try. Oh, and the cleanup is just bagging the parchment and taking it to the dumpster. I never thought I would say these words, but it was easy peasy. It just occurred to me I forgot to get my new friend’s name. Well I’ll get that next week.
- 2 – 6 to 8 oz salmon
- 1 carrot - shredded
- 1 zucchini - shredded
- 1 shallot – fine dice
- 2 handful of tomatoes - quartered
- 2 tablespoon olive oil
- 2 tablespoon white wine or clam juice if you have it.
- ½ cup of Israeli CousCous – precook just a few minutes to soften
- salt and pepper to taste
- 1 tablespoon of Dijon mustard
- 2 tablespoon lemon juice
- 2 springs of dill
- Mise en place ~ Gather ingredients
- Preheat oven to 450°F
- large pieces of parchment on a sheet pan
- Par cook Israeli Couscous slightly.
- Shred carrot and zucchini
- Fine dice shallot
- Quarter cherry tomatoes
- Add white wine or clam juice
- Combine all with couscous
- Salt and pepper
- Spread Dijon on salmon
- A squeeze of lemon
- Add a sprig of dill.
- Add mixture to parchment, add salmon.
- Seal parchment – be sure it is sealed well – it must hold steam.
- Place in preheated oven for 10 minutes.
- Serve in parchment.
- Enjoy.
Be careful when you open the parchment not to burn yourself.
I am taking this to
Fresh, easy and very classic. And you made it very glamorous too. I had to smile when I read your story of the butcher. Often I will ask the green grocer if he has a vegetable or parsley that looks better “because I’m going to use it in a photo.” It works like a charm and they always hustle around to find a really nice what-ever I’ve asked for. It also helps that they know me too. Now I will try it with the fish monger.
Sam
My green grocer recognizes me now. I ask what should I have this week. He now tells me a couple things that are really good, but now he even says what to stay away from. This salmon was delicious. The photos should have been better, but I got a phone call at a critical time. I hope everyone will forgive my lack of photo skills and try this. I also love the easy cleanup. Thanks Sam for stopping by.
This is a perfect meal for my dysfunctional kitchen. No clean-up. I like that. But it also looks delicious. I will try it soon. I never thought to pull the photo shot card with my butcher. Great idea! We bloggers could get the very best cuts.
Cleanup is a breeze. Also, when I reread my post it sounded a little blunt. I did ask, but nicer than it sounded. For the most part they do not know what a blogger is, but they do understand I need a good photo. Thanks for stopping by. I so enjoy your food.
Love the story and the dish. I’m on a first name basis with my butcher since becoming a blogger. 🙂
Thanks Karen. Yes, I have had better results since getting to know the green grocer and now the fishmonger. Thanks for stopping by.
What a nice fishmonger and what a great cook – your salmon looks delicious!
Barbara, your post set this whole thing off. Thanks for stopping by.
Fish is the absolute best in parchment. I don’t know why I don’t do it more often!!! Beautiful!
This was so good, and the Dijon and dill compliments it. Love the easy clean up. Thanks for stopping by.
Hey, you’re never too old for a bit of flirting 🙂 I love salmon and dill together. This looks wonderful. Another one to add to my repertoire 🙂
Chris, you always make me laugh. I was not exactly flirting when I asked if his fish smelled? 🙂 But, he took it in great stride.
I liked the idea of pasta and fish all in one and easy cleanup to boot.
I want to take photos like Scott. Maybe someday….
Such a great recipe! Anything en papillote is fun (dramatic presentation, if nothing else), but I think fish is the best choice. Salmon is great, and I like halibut too. Good post — thanks.
Thanks John. Yes on the salmon and yes on the halibut, yes on the cleanup. 🙂
You have the pronunciation perfect!!
I love en papillotte dishes..
You must also try Chris’ salmon sauce..we were having salmon last night and I tried it..:)
Flirting? What is that again?:)
I do have a feeling you are not too old:)
A small insignificant footnote..I could not wait to get my hands on Israeli couscous and finally did..
Do you love it?
Never again for me..
It’s just pasta..not like a couscous at all..Loved the big dry pearls..and then..the letdown:(
You?
Yes, en papillotte. I would just love to try Chris’ salmon sauce, but it has soy sauce. I have soy-sensitivity or I would be making it tonight. I have made several of her recipes and each were fabulous – she is fabulous. If you don’t like Israeli couscous give another small pasta a chance. The oil, lemon juice and Dijon all make a sauce with the zucchini and carrot make a great accompaniment -My opinion:)
You’ve made both, the fish monger and the salmon, very proud (the salmon certainly looks delicious baked in paper).
I like how gently fish cooks when done en papillote. As far as salmon though, it’s been some time since I’ve had really good salmon. I might just have to catch it myself 🙂
I haven’t cooked anything en papillote for a long time. I thought it was really good. Thanks for stopping by Marysol.
Madonna, how utterly mouthwatering. I am a real salmon fan, and whilst I’ve done a few dishes en papillote, I haven’t thought to cook a salmon fillet this way. What wonderful inspiration, and stunning photos…yummmm!!!
Thank you so much Suzy. I loved the Dijon and dill and I love the easy cleanup. Thanks for stopping by.
You have such wonderful stories. Bandwidth just saw your salmon, and he’s putting it on the menu. Yay!
Thanks Michael. Sometimes I am forced to entertain myself. You can increase the amount if you like. I hope you enjoy.
I think you flirted with the butcher and didn’t even know it. lol! This really does look delish and I especially like the clean up! Thanks for sharing with SYC.
hugs,
Jann
Well he was younger than my children. I just think he was bored and someone came along to talk to him. I love the easy cleanup also.
Well, a girl has got to do what a girl has got to do to obtain the best for her family haha! I make fish and meat in parchment paper very often. In Greece we call it Kleftiko. This one looks delicious!
I will have to check that out since I have grown quiet fond of Greek food. Thanks for stopping by Katerina.
Looks great! Thanks for sharing at The Weekend Retreat, Hope to see you back on Thursday.
These are some of my favorite meals. I often cook salmon with Meyer lemon slices in a foil pouch. Same type of method………easy, delicious, and nothing to clean up. ‘-)
Yes on the delicious part. I like the easy part and the easy cleanup. Thanks Sarah for stopping by.
This is my favorite way to prepare salmon. It stays so nice and moist and I love the way the flavors mingle. And very little clean up!!! Beautiful photos.
I had forgotten that it only takes 10 minutes in the oven, my kind of meal. Thanks for stopping by Cathy.
Love this recipe and it is gorgeous. Oh yes, I must take photos….people are starting to understand that…! Thanks for sharing at TTF.
Linda
I’ve always wanted to try cooking in paper. You make it look so easy.
Great to have you at Seasonal Sundays.
– The Tablescaper
It is remarkably easy. The only thing you need to worry about is to be sure it is folded tightly so the steam stays in. I hope you will give it a try – it is dinner in a bag.
We LOVE Salmon and this looks AMAZING …. can’t wait to try it!! Thanks for sharing at Kathe with an E-You’re Gonna Love It Tuesday 🙂
The salmon was exceptional before I did anything to it thanks to the fish guy, but with the vegetables and pasta it made a complete meal which I loved. I hope you will enjoy it as much as we do. Thanks for stopping by Joann.
Not only does this look beautiful, it sounds absolutely delicious! My husband is the salmon preparer in our house, so I’ve printed this out and given it to him.
Oh Pattie, I get so excited when someone likes what I like. Thank you for visiting.
Printed off this recipe…love salmon…this recipe looks so delicious and I like “easy peasy”. I must admit I have a little difficulty with timing and knowing when it’s done. I’ve tried tuna and salmon that was to “raw” for my taste. But then again, I don’t like it dry either~~~
I hope you will give it a try. The rule of thumb is 10 minutes per inch thickness of fish. I had the fishmonger trim it so it was all the same thickness. If you think it is not quiet done give it a few more minutes. Mine was just right at 10 minutes.