Spring has sprung!
Now that the warm weather has returned and I have hung up my coat and scarf for another year, I’m in the mood for lightening up in the kitchen too. Next to a salad, I always think of fish as a go-to light dish. This dish is loaded with vegetables, omega-rich salmon and only one tablespoon of olive oil between two people.
This dish is prepared en papillote, which means “in parchment”, en français. The fish is piled on a bed of leeks and peppers, and then wrapped into a pouch and baked in the oven allowing the moisture inside to cook the fish and steam the vegetables.
I love making this dish because it is a simple, no-fail recipe that gives the impression that you are an accomplished chef! Presenting your sweetheart or your dinner guests with a parcel never fails to delight. And who doesn’t love a dish that can do double duty: quick enough for a weeknight, but with enough chutzpah you can serve it to your dinner guests.
Steamed Salmon with Orange & Tarragon
For two
Ingredients:
2 x 5oz centre cut salmon filets
1 tablespoon finely chopped shallot
1 tablespoon freshly chopped tarragon
1 teaspoon finely grated orange zest
2 tablespoons fresh orange juice
1/2 leek, white only, julienne
1/4 red pepper, julienne
1 tablespoon lemon juice
1 tablespoon olive oil
Salt and fresh pepper
2 11″ x 18″ sheets of parchment paper
Method:
1. Preheat oven to 400F.
2. In a bowl, add shallots, tarragon, zest and orange juice. Season with salt and fresh ground black pepper. Mix well until incorporated and set aside.
3. In a second bowl, mix together sliced leeks, green onions, red peppers, parsley, lemon juice, and olive oil. Season with salt and fresh pepper.
4. Season both sides of salmon with salt and fresh pepper.
5. Place one sheet of parchment paper on your work surface. Fold in half crosswise and open it up like a book. On one half of the sheet, place half of the leek mixture (step #3), about an inch away from the crease. Layer salmon over the leek mixture and top with a dollop of the orange/tarragon mix.
6. Fold the sheet over top of the fish and ingredients. Twist the two edges of the sheets together until completely sealed and oval. If you’re feeling romantic, you can fold it into a heart shape!
7. Place the package on a baking sheet and repeat the process for the second piece of salmon.
8. Bake for 12-15 minutes, or until packages puff up and fish is cooked through.
9. Remove from the oven and serve immediately, cutting the paper open from the top. Be careful, the steam is hot and can burn you if you’re not careful!
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