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Monday, September 12, 2016

Salmon en Papillote

Salmon en Papillote baked packet chimichurri sauce mint fennel peppers


The nicer adult in the family brought back lovely, pristine Chinook Salmon from his fishing trip in Alaska. Plus, humongous halibut, lean cod, and some yelloweye.

As I was exploring ways to cook the salmon, the ever-popular en papillote appealed to me to be the quick and easy thing.

I would've preferred to slather on some South Indian spices and wrap it in banana leaf and bake it. Maybe next time...

Since this was good-sized skin-on fillet, it was easy to sear the skin first and then cut to portioned pieces for baking.


Salmon en Papillote baked packet chimichurri sauce mint fennel peppers


Although sauce is optional and Salmon-purists may frown upon added flavors, this time the dish was asking for my favorite fresh herbal chimichurri sauce using the fennel, mint, and oregano from the garden. A generous layer of this chimichurri sauce was spread on the salmon.


Salmon en Papillote baked packet chimichurri sauce mint fennel peppers


Some flame-blistered chilies, sliced lemons, fresh fennel leaves, mini red bell peppers, and slivered garlic went into the packet as well.

Parchment paper packets were not fancy, just a rectangular piece that wraps tight and seals, with just enough room to puff up in cooking.


Salmon en Papillote baked packet chimichurri sauce mint fennel peppers


Bake in a 450° F oven for about 10 to 15 minutes. I went with longer baking time and the parchment paper browned a bit, but it's all good.


Salmon en Papillote baked packet chimichurri sauce mint fennel peppers

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