It’s been a busy and flavorful summer. I’ve been entertaining my Eat Your Way to Gorgeous community with ‘gorgeous’ recipes and glowing tips for fresher more vibrant meals and they’ve been entertaining me with photos of their food forays. One gorgeous idea leads to another … and another
… and another!
Is your mouth watering yet? Good! Round two is about to begin. I’d love to see your name on the roster. Registration closes this weekend. This will be the last EYWTG adventure so don’t miss it.
Registration is happening right here.
I’m calling this the summer of en papillote. I seem to be throwing everything into a a parchment paper pouch lately, particularly salmon. But you can do this with a vegetable medley, too.
En papillote involves cooking food in a packet. I like to use parchment paper but tin foil will work in a pinch. It’s a wonderful way to lock in flavor and juices and it makes a beautiful presentation to boot. You can do this with just about any wild fish; my personal favorite is salmon.
This one is all about the flavors of Provence. From the sprinkle, splash, swirl & savorâ„¢ collection:
Salmon Provençal en Papillote
2 6-ounce wild king salmon filets
1 medium zucchini, cut in half and then sliced lengthwise into strips
1 lemon sliced
1 roasted (or fresh) red pepper cut into strips
sun dried or slow roasted tomatoes to taste (optional)
16 Kalamata olives, pitted
fresh herbs (optional)
1/8 cup white wine or sherry wine vinegar
sea salt & freshly ground pepper
Directions
Preheat the oven to 450 degrees. Pull out 2 long pieces of parchment paper, about 24 inches. If you don’t have parchment paper you can use tin foil. I use a separate pouch for each filet. It makes it easier to fold. See photos below.
Lay the parchment paper on the counter like a long rectangle, short ends on the left and right. Place fish in the middle of the parchment paper. Season it with freshly ground pepper.
Divide the white wine or sherry vinegar between the two salmon filets and lay a few lemon slices on top of each. Add the pitted Kalamata olives, sun dried (or slow roasted) tomatoes, a few strips of roasted red pepper and some fresh herbs if you have them. Place some zucchini strips on the sides of each filet. Fold down the paper from the top and crimp up all the edges like you are wrapping a present. Basically, you are making a little tent.
Place the parchment package on a baking sheet. Slide it into the oven. Bake until the fish is cooked through, about 10-12 minutes depending on the thickness of the fish and how you like it cooked.
Remove from oven and cut the parchment bag above the crimped edges. Be careful of the steam, it’s hot. Enjoy with a sprinkle of sea salt. Fleur de Sel, even better!
Serves 2
4 thoughts on “The 10-Minute Meal”
Sue Ann, my friends in Santa Barbara made something similar for me last week. They used foil, and they called them… “Foils”! 🙂
We cooked the foils on the grill. They were delish! I loved how flavorful they were, and better yet, how EASY they were to put together!
Mine was made with lean beef and lots of veg, spice and butter. Sooooo yummy!
Foils! I’ll bet that’s what we called them when we were kids. I remember doing something like this on a grill when I was a child. Thank you for the memory, Michelle!
what a lovely salmon recipe, sue ann! thank you for sharing. and the salad simply defines “gorgeous.” (these meals are going to have to happen around here very soon.)
This recipe looks fantastic! I am a huge fan of healthy, easy to prepare, quick meals. I will have to try this sometime soon. Thank you for sharing!