Salmon en Papillote
Author: ©MakeMineLemon
Recipe type: Fish
Prep time:
Cook time:
Total time:
Serves: 2
- 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.
Rule of thumb is cook fish 10 minutes per inch.
Be careful when you open the parchment not to burn yourself.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/salmon-en-papillote/
3.2.1275