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.
- 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)
- Steamed or coconut rice and steamed bok choy
- Preheat oven to 180 degrees Celsius
- 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
- Fold baking paper over and fold edges to enclose ingredients
- Place onto baking tray
- Bake for 12 minutes (or until salmon has cooked through)
- Serve alongside Asian greens and rice
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