Salmon en papillote kind of changed my life! I know that seems a bit crazy but it might be true. It was 2007 and my future wife and I were in our first class at Le Cordon Bleu Culinary Institute in Minneapolis. The class was on culinary fundamentals and knife cuts was the first day. We were working on our brunoise, batons, and juliennes. We all made julienne of some mirepoix (carrots, onions, and celery of course) for the said dish that we all would then make together alongside the chef. The final product consisted of perfectly cooked salmon with carrot, onion, and celery sticks all seasoned with white wine, fresh parsley, and lemon slices that make a built-in sauce all wrapped up in this perfect little paper pouch!
The phrase salmon en papillote means “salmon in paper” in French. And it’s just that, and of course the addition of some white wine, herbs, and lemon butter. I love that Chef Paul decided to show us this dish on day one. It definitely is a dish that requires a bit of skill, but is something that is never forgotten and comes in handy at many get-togethers and holiday family parties. I’ve done this many times over the years and it’s always met with amazement. I’ve shown a group at a dinner party how to make these and fold them into the pouches just right. This is definitely one of mine and my families most requested when we all get together!
Ingredients
- 6-8 oz fresh salmon
- .25 cup carrot diced
- .25 cup yellow onion diced
- .25 cup celery diced
- 2 each scallions thinly sliced
- 2 Tbsp butter melted
- .5 each juice of lemon
- 1 tsp fresh dill chopped
- salt to taste
- pepper to taste
- 1 piece parchment paper
Instructions
- Preheat oven to 400 °F. Lightly season vegetables with salt and pepper. Fold a piece of parchment paper in half, like a book. Open paper like a book and brush both sides (left and right) with melted butter.
- Place the mirepoix down on the paper. Season salmon on both sides with salt and pepper. Place fish on top of vegetables.Drizzle butter and lemon juice on top and fold parchment paper over it to cover.Crimp and fold edges all around to create a seal. When you get to the end, fold it over the bottom.
- Bake for 12-15 minutes. Take care when opening parchment because steam will immediately be released. Serve with rice, toasted bread, or mashed potatoes and enjoy.
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