Today, a very easy and appetizing fish main course prepared simply, the salmon en papillote!
The salmon is, as we all know by now, a fatty fish but with good and essential fats for our body, the famous Omega 3, which are also found in mackerel, anchovies, and swordfish.
This time, instead of smoked salmon, I bought some fresh salmon steaks and prepared a very tasty dish in its simplicity, the salmon en papillote.
I also suggest this collection of salmon recipes from the blog The ASI Kitchen:
EASY AND TASTY SALMON RECIPES
- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
Ingredients SALMON EN PAPILLOTE RECIPE
- 2 Fresh salmon steaks
- the white part of 1 leek
- 2 slices lemon
- 2 slices orange
- to taste black pepper
- to taste false pepper or pink pepper
- 1 potato (large or 2 medium)
- to taste extra virgin olive oil
Tools SALMON EN PAPILLOTE RECIPE
- Parchment paper
- Baking sheet
- Mandoline
- Knife
- Cutting board
FOR THE PREPARATION OF THE SALMON EN PAPILLOTE RECIPE
Preheat the oven to 350°F.
Wash, peel, and thinly slice the potatoes using a mandoline.
Take a piece of parchment paper large enough to hold the salmon steaks and be closed for cooking in the oven.
Place the thin potato slices in the center of the parchment and salt.
Place the salmon steaks not too close to each other.
Add some leek rings using only the white part of the vegetable.
Now add some black peppercorns and false pepper (pink) and pieces of orange and lemon.
Pour a little EVO oil, season with salt, and bake for about 20/25 minutes or according to the characteristics of your oven.
This salmon is a very simple and quick dish, but very, very good and citrusy to the right point!
Enjoy your meal!
Annalisa
Tips and Notes
Cooking salmon causes a protein called albumin to coagulate, creating a whitish film that is not very nice to look at but does not alter the good taste of the dish…
I read on Dissapore that to avoid this aesthetic issue, you need to immerse the salmon in water and salt (with 50-100 g of salt per liter of water) for about 20 minutes, and in the next recipe, I will follow this preventive procedure and then tell you!
