Recipe: Salmon en papillote

To anyone who has ever travelled throughout Asia and fallen in love with the food – this one’s for you. En papillote (French for “in parchment”) is a way of cooking food within an enclosed parcel that’s designed to hold in moisture and steam the contents. 

There is nothing better than bringing this Salmon en papillote to the table and opening the parcels in front of your guests – allowing the trapped steam to be released, filling the air with delicious aromas!

Now I need to thank a very special friend for this recipe – Judy – who literally travels the world and brings home so many inspiring recipes for us to try at home – this little beauty is one of hers! So thank you for sharing…

Super simple and will immediately transport you back to the street stalls of South East Asia.

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Recipe: Salmon en papillote

Prep time:  10 mins

Cook time:  12 mins

Total time:  22 mins

Serves: 4

Ingredients

• 4 x Salmon Fillets
• 4 tbsp lemon juice
• 4 tbsp soy sauce
• 4 tbsp oyster sauce
• 4 Kaffir lime leaf, sliced
• 1 fresh red chilli, thinly sliced
• 4 x sheets of baking paper (25cm pieces approx)

For Service

• Steamed or coconut rice and steamed bok choy

Instructions

1. Preheat oven to 180 degrees Celsius
2. On each sheet of baking paper place 1 x salmon fillet, 1 x tbsp oyster sauce, 1 x tbsp soy sauce, 1 x kaffir lime leaf, 1 x tbsp lemon juice and ¼ of the freshly sliced chill
3. Fold baking paper over and fold edges to enclose ingredients
4. Place onto baking tray
5. Bake for 12 minutes (or until salmon has cooked through)
6. Serve alongside Asian greens and rice

I like to serve this particular dish with coconut rice and steamed bok choy, but of course be as creative as you like! There is an assortment of Asian greens available these days – so be bold! As for the carb – plain rice is fine, perhaps a noodle or in my case last night – mashed sweet potato (as that’s all I had left in the cupboard). Coconut rice however, is the reigning queen…

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