Salmon en Papillote with Lemon and Dill

Introduction

Salmon en Papillote is a classic French cooking technique where food is cooked in a sealed pouch, allowing it to steam in its own juices. This method enhances the natural flavors of the salmon and keeps it moist and tender. This recipe is not only delicious but also incredibly healthy, as it uses minimal oil and highlights the freshness of the ingredients. 🍴🐟

Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut four large pieces of parchment paper, each about 12 inches (30 cm) in diameter.
3. Place a salmon filet in the center of each piece of parchment paper.
4. Drizzle each filet with 1/2 tablespoon of olive oil.
5. Season each filet with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper.
6. Slice the lemon and place a slice on top of each filet.
7. Peel and thinly slice the garlic cloves, then distribute them evenly over the filets.
8. Chop the fresh dill and sprinkle it over the filets.
9. Fold the parchment paper over the salmon to create a sealed pouch. Start by folding the paper in half over the salmon, then make small, overlapping folds along the open edges to seal the pouch tightly.
10. Place the pouches on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork.
11. While the salmon is baking, mix the Greek yogurt with a pinch of salt, pepper, and a sprinkle of chopped dill for a quick and easy sauce.
12. Remove the pouches from the oven and let them rest for a few minutes.
13. Carefully open the pouches, being mindful of the hot steam, and transfer the salmon to plates.
14. Drizzle the yogurt sauce over the salmon and serve immediately.

Chef's Tips

• Make sure the parchment paper is well-sealed to trap the steam, which is crucial for cooking the salmon evenly.
• You can customize the herbs and spices to your liking. Try adding sliced shallots, capers, or other fresh herbs like parsley or chives.
• For an extra burst of flavor, add a splash of white wine to the pouch before sealing it.

Presentation and Accompaniments

Serve the salmon on a bed of quinoa or couscous for a hearty meal. Pair it with a side of steamed vegetables like asparagus or broccoli. For a lighter option, serve it with a fresh salad dressed with a lemon vinaigrette. Garnish the plate with a sprig of fresh dill and a slice of lemon for a pop of color. 🍽️🍃