Salmon en Papillote with White Wine and Dill

Introduction

Salmon en Papillote is a classic French dish that involves cooking salmon in a sealed parchment paper packet. This method steams the fish in its own juices, resulting in a tender and flavorful dish. The addition of white wine, lemon, and fresh dill enhances the natural flavors of the salmon. 🍴🐟

Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut four large pieces of parchment paper, each about 12 inches long.
3. Place a salmon filet in the center of each piece of parchment paper.
4. Drizzle each filet with olive oil and season with salt and black pepper.
5. Slice the lemon and place a slice on top of each filet. Add a sprig of fresh dill to each packet.
6. Pour a quarter cup of white wine into each packet.
7. Fold the parchment paper over the salmon to create a sealed packet. Make sure the edges are tightly sealed to keep the steam inside.
8. Place the packets on a baking sheet and bake for 15-20 minutes, or until the salmon is cooked through.
9. While the salmon is baking, prepare the vegetable accompaniment. In a large pot, heat the butter over medium heat. Add the chopped garlic, onion, carrots, and celery. Sauté until the vegetables are softened.
10. Add the vegetable broth and bay leaf to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
11. Remove the bay leaf and season the vegetables with salt and pepper to taste.
12. To serve, carefully open the parchment packets and transfer the salmon to plates. Spoon the vegetables alongside the salmon.

Chef's Tips

• Make sure the parchment paper is tightly sealed to keep the steam inside and cook the salmon evenly.
• Feel free to add other herbs or spices to the packets for extra flavor.
• The vegetables can be prepared ahead of time and reheated before serving.

Presentation and Accompaniments

Serve the salmon en papillote with a side of the sautéed vegetables. Garnish with fresh dill and a slice of lemon for a pop of color. 🍲🌿