Salmon Fillet En Papillote With Julienne Vegetable Recipes

Steps:

• Heat the oven to 400 degrees. Cut 4 large heart-shaped pieces of parchment paper or foil, and place them on a sheet pan. Fold the parchment or foil in half down the middle, place a fillet with its garnishes and seasonings on one side of each, fold the other side over and crimp the rounded edge tightly closed.
• Place in oven for 10 to 15 minutes, depending on how done you'd like to serve the salmon. The packages should puff up and make for dramatic serving.

Steps:

• For the salmon: Preheat the oven to 300 degrees F. Bring a pot of water to a boil and season with salt.
• Put the canola oil in a pan set over medium-high heat. Season the fennel with salt and pepper. Once the oil is hot, add the fennel and cook on one side until golden brown, 2 to 3 minutes. Set aside.
• Meanwhile, cook the potato slices in the boiling water for 3 minutes, then drain and set aside.
• Cut 4 pieces of parchment paper into large heart shapes, then fold in half. Lift one side of each parchment heart, put some fennel in the center of the bottom half of each, then shingle the potatoes on top and follow with a piece of salmon. Top each salmon piece with a quarter of the white wine, butter, tarragon and shallots. Season with salt and pepper.
• Begin to close the parchment pieces by crimping the edges in small folds, continuing to fold over part of the previous fold, until the packets are completely closed. Place the packets on a baking sheet and bake for 15 to 18 minutes, depending on your desired doneness.
• For the tapenade: While the salmon is in the oven, combine the olives, capers, anchovy and garlic in a bowl. Add the olive oil, lemon juice and honey and mix until combined. Finish with the minced parsley.
• Open the packets at the table and top each with a spoonful of the tapenade.

Steps:

• Preheat oven to 375 degrees. Cut out 4 heart shapes from parchment or foil, each 14 inches wide by 9 inches long. Lightly butter foil, if using. Place seasoned salmon on 1 side of parchment or foil. Heat medium skillet on medium high heat. Add butter and melt. Add mushrooms and saute until slightly golden. Add shallots, salt and pepper. Cook 2 minutes. Add chayote and wine. Cook until almost dry. Add epasote and lemon juice. Cool. Divide mixture between salmon fillets, mounding slightly. Fold second half of parchment over salmon, enclosing completely. Fold edges over to secure tightly.
• Place parchment packages on baking sheet. Bake until packets are puffed and salmon is cooked through, about 10 minutes.

Steps:

• Preheat the oven to 375 degrees F. Fold two 16-by-24-inch pieces of parchment paper in half like a book. Using kitchen shears or a chef's knife, cut each into a large half-heart. When unfolded, a whole heart should appear.
• Use a chef's knife or mandoline to very thinly slice the fennel bulb. Cut the leek in half lengthwise, then place on your cutting board flat side down. Slice lengthwise into thin strips (this is called julienne). Very thinly slice the bell pepper lengthwise.
• To assemble the parchment paper packets, drizzle some olive oil on the bottom of each piece and rub it all over one side of each piece of parchment. Place the lemon slices to one side of the creased line down the middle of the parchment paper hearts. Top with the sliced fennel, leeks and bell pepper; season with a pinch of salt and pepper and a drizzle of olive oil. Drizzle the white wine over the veggies. Sprinkle the salmon with a good pinch of salt and few good grinds of pepper and top each with 1 tablespoon of butter. Then place on top of the veggies. To seal the packets, fold the other half of the heart over the fish. Starting at the pointy end or bottom of the heart, fold the edge of the parchment paper in small, overlapping triangles. This will help to create a tight seal and hold in all the steam. Transfer to a rimmed baking sheet. Bake until the vegetables are tender and the fish is just cooked through, 15 to 17 minutes.
• Meanwhile, toss the fennel fronds, dill and parsley together in a small bowl until combined. Cut a slit in the top of each packet, then carefully open--there will be hot steam! Sprinkle with the fresh herb salad and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Rinse salmon fillets in cold water, place onto a plate, and squeeze a lemon over the salmon. Sprinkle fillets with salt and black pepper.
• Fold a piece of parchment paper in half crosswise, and center a salmon fillet on one side of the paper. Place 1 or 2 lemon slices on top of the salmon, and surround with 2 cut-up asparagus spears. Sprinkle 2 tablespoons of green onion over the lemon slices, and fold the parchment paper over the salmon. Fold the edges of the paper over several times, all around the open edges, to seal the salmon into a parchment paper envelope. (Do not tape the parchment paper closed.) Place the sealed envelopes onto a baking sheet, and brush the tops of each packet with about 1 teaspoon of olive oil.
• Bake in the preheated oven until the asparagus is tender and the salmon is opaque and slightly flaky, 20 to 25 minutes. To serve, place a packet onto a plate, and cut open the paper to release the aroma.

Steps:

• To prepare the vegetables: Preheat the oven to 350°F.
• Place 4 sheets of parchment paper on a work surface. Trim the cauliflower and broccoli florets from the stems, discarding the stems, and divide the florets among the parchment sheets.
• Peel the carrot and cut into 1/16-to 1/8-inch-thick round slices. Place some of the carrots on each parchment sheet. Cut the ends off the green beans and cut each bean into 3 or 4 pieces. Arrange some of the beans on each parchment sheet and top with 1 teaspoon of butter. Place 2 thyme sprigs and 1 teaspoon of water on each parchment sheet. Season with salt and pepper. Bring the sides of the parchment to the middle and fold over three times, about 1/2 inch each time. Fold the ends of the parchment and tuck them under the package to loosely enclose the vegetables. Place the vegetable packets on an ungreased baking sheet and bake for 25 minutes.
• Meanwhile, prepare the salmon: Lay 4 sheets of parchment paper on a work surface and place 1 salmon fillet in the center of each sheet. Cut 2 of the lemons in half, remove the seeds, and squeeze the juice from 1 lemon half on each salmon fillet. Season with salt and pepper and top each fillet with 2 thyme sprigs. Bring the sides of the parchment to the middle and fold over three times, about 1/2 inch each time. Fold the ends of the parchment and tuck them under the package, loosely enclosing the salmon. Add the salmon packets to the baking sheet and bake them for 10 minutes. (If your pieces of salmon are thicker than 3/4 inch, you will need to cook them up to 5 minutes longer.)
• Cut the remaining lemon into 8 wedges.
• Remove the salmon and vegetables from the parchment and arrange them on plates with the lemon wedges.