Some of the best dishes are the simplest. This salmon en papilotte only sounds fancy. These tasty little packets come together quickly and are uncomplicated in execution. The salmon steam cooks in its own aromatic juices creating a fragrant lemony tomato-feta sauce as it does so. (To read about papillote cooking, please click here. ) The combinations that are possible in papilotte cuisine are endless. Think of combining ingredients that are harmonious together and have similar cooking times. If you want to combine ingredients which require longer cooking times, consider precooking those in advance before assembling in your wrap.
individual salmon fillets, 4 oz each
chopped fresh tomatoes
thinly sliced red onions
crumbled feta cheese
freshly ground black pepper
spinach or arugula leaves, optional
Preheat oven to 350F. Fold a generous sheet of parchment paper in half. (You can use Reynold’s wrap Release Foil) In the middle, place a salmon fillet. Season generously with several turns of the pepper mill. Squeeze a lemon over the fillet to coat with about a teaspoon of juice. Top with chopped tomatoes, slices of red onion, feta cheese and greens, if using. Fold the parchment to form a half moon-shaped packet, making small folds every inch or so until you have created an envelope. Make sure to seal the ends. Place on a baking sheet. The packets can be made in advance and refrigerated until ready to bake.
Bake for 15-30 minutes, depending on the thickness of your fillets. There will be a lot of flavorful cooking juices produced. With a dose of Julia Child panache, you slash open each packet tableside to release the seductive aroma of your creation. Or you can plate the contents before serving. Either way, reserve all precious cooking juices and serve over steamed rice to absorb the lemony sauce.