Salmon en Papillote

Source: Coles Magazine March 2016 - Page 20

Serves 4 - Prep 20 min - Cooking 15 min

2 carrots, peeled, cut into matchsticks
 1 leek, pale section only, cut into matchsticks
 1 baby fennel, finely shaved, fronds reserved
 4 (about 120g each) salmon fillets
 2 tablespoons olive oil
 2 tablespoons lemon juice
 1 tablespoon baby capers
 1 tablespoon lemon zest
 Mixed salad leaves, to serve
 Lemon wedges, to serve


  1. Preheat oven to 200C. Combine the carrot, leek and fennel in a large bowl and season.
  2. Cut four 40cm pieces of baking paper. Fold each piece of paper in half, then cut into a heart shape and open out.
  3. Place one-quarter of the carrot mixture on one half of each piece of paper. Top with salmon fillets. Season. Drizzle with oil and lemon juice.
  4. Fold the paper over to enclose the filling. Starting from one end, crimp and fold along the open edge to form a seal. Place the parcels on 2 baking trays.
  5. Bake, swapping trays halfway through cooking, for 12 mins or until the parcels puff up from the steam and the salmon is just cooked through.
  6. Meanwhile, combine capers, lemon zest and reserved fennel fronds in a bowl.
  7. Place the salmon parcels on serving plates. Open the paper and sprinkle the salmon with the fennel frond mixture. Serve immediately with salad leaves and lemon wedges.

Vic Lic

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