Friday, February 20, 2009

Salmon en Papillote

I’m a huge fan of salmon. I’ll go ahead and say it’s my favorite fish. I had this recipe bookmarked and Valentine’s Day weekend seemed like the perfect time to make a dish you wrap up in heart shaped parchment paper. This dinner tasted GREAT, and was so simple to prepare. I think it’s easily adaptable to what ingredients you have on hand. Next time I make it, I’ll likely sub rice for the orzo, to save some calories. And I happened to have fresh colored peppers & red onion on hand, but you could throw in carrots & broccoli and I think it would be just as yummy! I adapted it a little from the blog I found it on, so go ahead and adapt it to your liking!


Salmon en Papillote


2 salmon filets
1/3 a red pepper julienned
1/3 yellow pepper julienned
1/3 green pepper julienned
1/3 red onion julienned
1 lemon
olive oil
1/4 cup of dry white wine (optional)
1 cup orzo
2 cups chicken stock
parchment paper


Preheat your oven to 350 degrees. Boil the chicken stock and cook the orzo until not quite al dente (only for about 3 minutes)

Cut 2 heart shapes out of the parchment paper. Let the orzo cool a bit (otherwise your paper becomes too wet to work with).

Place the orzo down on one side of the heart first, add the salmon filet next. Season the salmon with salt and pepper. Layer the lemon slices on top of the salmon.

Fold over the other side of the heart and begin closing up the paper by folding over the sides. You want to make sure and get this folded very tightly so everything steams. At the very end, leave a little opening to pour in just a tiny shot of wine (don't pour too much or the taste will overpower everything). (I actually forgot to add the wine, but didn't miss it) Finish folding and bake for about 15 - 20 minutes, until the salmon is cooked to 145 degrees.

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