Salmon with Lemon and Herbs en Papillote

Fish en Papillote.png

An elegant but simple dinner. Can be made 2 hours ahead. Serves 4.

INGREDIENTS

  • 2 tablespoons olive oil

  • About 4 cups julienned mixed vegetables (choose any or all): carrots; leeks (white and pale green parts only); fennel bulbs; red bell pepper; Anaheim or poblano chile; sugar snap or snow peas. (I sometimes use broccoli slaw, carrots and snow peas if I’m in a hurry.)

  • 1 teaspoon fresh thyme leaves (or a pinch dried)

  • Salt and freshly ground black pepper

  • 4 salmon fillets, each 5 to 6 ounces

  • 8 very thin slices lemon

  • 8 very thin slices lime

  • 2 tablespoons unsalted butter, cut into pieces

  • ½ cup chopped mixed fresh tender herbs, such as parsley, mint, chives, cilantro, and dill

PROCEDURE

  1. Preheat the oven to 425 F. Line a rimmed sheet pan with foil.

  2. In a large skillet, heat the oil over moderate heat, then add the vegetables and the thyme. Season generously with salt and pepper, and cook until the vegetables begin to soften and wilt (do not brown), stirring and tossing frequently. The vegetables should be a little more than halfway cooked at this point. Taste and adjust seasoning. Set aside to cool slightly.

  3. Cut 4 sheets of parchment paper (or foil) each into 12-inch squares. Fold each sheet in half. Put 1/4 of the vegetables in the center of 1/2 of the square. Place a salmon filet on top, season with salt and pepper, arrange the lemon and lime slices on the salmon, dot with some butter, and sprinkle with some of the mixed herbs. Fold the parchment over the salmon and then carefully fold the edges of the paper together tightly to seal. Arrange the papillotes on the prepared sheet. They can be assembled up to 2 hours ahead and refrigerated.

  4. Bake until the fish registers 135-140 on an instant-read thermometer, about 15-20 minutes depending on thickness. Take care not to overcook the fish; it will continue to cook a little after it’s out of the oven.

  5. Serve diners their own packet to open at the table, or open the packets (watch out for the steam) and carefully slide the fish and vegetables onto dinner plates. Sprinkle with rest of the fresh herbs.

RecipesSusan JohnsonComment