Salmon en Papillote
This is just about the only way that I really like salmon, and I have to give credit to my cousin for the idea. The salmon can be served hot or cold, it's good either way. A simple recipe whose presentation would be great for a formal party, or a simple dinner.
This is just about the only way that I really like salmon, and I have to give credit to my cousin for the idea. The salmon can be served hot or cold, it's good either way. A simple recipe whose presentation would be great for a formal party, or a simple dinner.
- Carbohydrate 15.1684371875 g
- Cholesterol 77.36378125 mg
- Fat 35.8188228125 g
- Fiber 0.1015401051566 g
- Protein 20.867915625 g
- Saturated Fat 7.72624622916667 g
- Serving Size 1 1 Serving (175g)
- Sodium 539.761442708333 mg
- Sugar 15.0668970823434 g
- Trans Fat 3.77465145312501 g
- Calories 464 calories
Step-by-step
- Make the sauce
- Remove the stems from the dill. Put the dill, juice from the lemon, capers and mayonnaise in a small food processor and process until all the ingredients are well mixed.
- Prepare the salmon
- Take a long sheet of foil longer than the salmon filet and lay it out the counter. Place the fish on the foil. Put the sprigs of dill on the fish and capers. Squeeze the lemon over all and dot with the butter. Fold up the side of the foil lengthwise and seal, then fold up the side short sides of the foil, so you have a long package.
- Put the package on a cookie sheet, or pan, and place in a 350 oven for about 20 minutes. Remove from the oven.
- At this point, you can place the package on a platter, open it and remove the dill, and replace with more fresh dill if you have it.
- Serve with the green sauce.
Operating with nothing more than heavy-duty aluminum foil and a standard sheet pan bypasses the need for specialized ceramic baking dishes while still achieving proper thermal enclosure. Sealing the parchment or foil packet tightly is paramount; escaping steam ruins the steaming process, leading to dry fish instead of a moist interior. Fold the edges over at least twice and press them flat along the seams to trap all internal moisture during the twenty-minute bake at 350 degrees Fahrenheit.
Overcooking remains the single greatest hazard when baking fish in a sealed pouch. Protein fibers contract rapidly past 140 degrees Fahrenheit, forcing out the natural juices and leaving a chalky texture on the plate. Removing the packet promptly at the twenty-minute mark preserves the succulent bite of the flesh.
Emulsified mayonnaise acts as a protective barrier when mixed into sauce bases, utilizing fat molecules to insulate delicate herb flavors from direct high heat. Capers contribute natural salinity from their curing brine, reducing the need for additional sodium in the accompanying green condiment. Fresh dill provides aromatic volatile oils that dissolve readily into the warm lipids of the fish.
Leftover portions tolerate refrigeration well for up to forty-eight hours when stored in an airtight container. Serving this dish chilled offers a distinct textural contrast to the hot preparation method, altering how the fat molecules coat the palate.
