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LOCATION: Recipes >> Fish >> Salmon Papillotte

Print this Recipe    Salmon Papillotte


1 lb. salmon filet, in one piece
1 tsp. Kosher salt
Freshly ground pepper
4 slices navel orange, 1/2-inch thick
2 plum tomatoes, cut in 8 thick slices
1 1/2-inch piece fresh ginger
2 small leeks, white part only, thinly sliced
1 Tbsp. olive oil

Preheat the oven to 450 F. Let the salmon sit at room temperature
for 20 minutes. Place a 24-inch piece of heavy aluminum foil on
a large baking sheet set with one of its long sides closest to you.
Place the salmon on the foil, parallel to the short side of the
pan and in the center of the right half of the rectangle. Sprinkle
the fish with salt and pepper. Cover the fish with the orange
slices. Arrange the tomato slices in a single layer over the oranges.
Finely grate the ginger and squeeze it over the tomatoes. Sprinkle
on the remaining salt and more pepper. Cover the tomatoes completely
with the sliced leeks and drizzle the olive oil over the entire
length of the fish.

Seal the packet by folding the foil so the 2 ends parallel to the
length of the fish meet, making a long, narrow rectangle perpendicular
to you. With your fingers, roll up the edge of the short side
nearest to you, sealing it tightly. Roll and seal the long side.
Insert a drinking straw in the remaining short side at the back,
near the fold. Roll up the foil, leaving the straw sticking out of
the pocket. Blow through the straw until the foil puffs up into a
pillow. (Warning: Do not inhale through the straw!) Pinching the
foil together to keep the air from escaping, and with your finger
over the tip of the straw, withdraw the straw and seal the packet

Bake the fish in its packet for 15-18 minutes, depending on the
thickness of the fish.

To serve, slide the foil packet onto a large serving platter. At
the table, use a knife to cut a cross in the top of the foil, taking
care not to let the escaping steam burn you. With a fork, turn back
the foil. Cut the salmon into 4 pieces and serve with steamed new
potatoes with fresh herbs.


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