Salmon en Papillote with Dill-Yogurt Sauce

Name: Salmon en Papillote with Dill-Yogurt Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 118 milliliters grated seeded peeled cucumber; 59 milliliters dry vermouth; 2 teaspoons extravirgin olive oil; 473 milliliters thinly sliced fennel bulb (about 1 medium); 1 Tbsp chopped fresh dill; 0 teaspoons minced garlic; 0 teaspoons kosher salt; 1 teaspoon kosher salt; 118 milliliters thinly sliced leek (about 1 small); 1 teaspoon fresh lemon juice; 177 milliliters plain low-fat yogurt; 0 teaspoons pepper; 680 grams salmon fillets, skinned

Salmon en Papillote with Dill-Yogurt Sauce

The recipe Salmon en Papillote with Dill-Yogurt Sauce can be made in approximately 45 minutes. One portion of this dish contains roughly 37g of protein, 14g of fat, and a total of 331 calories. For $4.46 per serving, you get a main course that serves 4. Head to the store and pick up pepper, extravirgin olive oil, kosher salt, and a few other things to make it today. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. It is a good option if you're following a gluten free, primal, and pescatarian diet. If you like this recipe, take a look at these similar recipes: Salmon With Yogurt Dill Sauce, Salmon With Yogurt Dill Sauce, and Roasted Salmon with Dill-Yogurt Sauce.

Instructions

To prepare yogurt sauce, place grated cucumber on several layers of paper towels; cover with additional paper towels.

Ingredients you will need

Cucumber

Yogurt

Sauce

Equipment you will use

Paper Towels

Let stand 5 minutes, pressing down occasionally.

Combine cucumber, yogurt, and next 3 ingredients (through garlic) in a small bowl. Stir in 1/4 teaspoon pepper and 1/8 teaspoon salt. Cover and refrigerate 1 hour.

Ingredients you will need

Cucumber

Garlic

Pepper

Yogurt

Salt

Equipment you will use

Bowl

Preheat oven to 42

Equipment you will use

Oven

Cut 4 (15 x 24-inch) pieces of parchment paper. Fold in half crosswise. Draw a large heart half on each piece, with the fold of the paper being the center of the heart.

Equipment you will use

Baking Paper

Cut out the heart, and open.

Place about 1/2 cup fennel near fold of each piece of parchment. Top each serving with 2 tablespoons leek and 1/2 teaspoon oil.

Ingredients you will need

Fennel

Leek

Cooking Oil

Sprinkle salmon evenly with 1 teaspoon salt and 1/2 teaspoon pepper.

Ingredients you will need

Pepper

Salmon

Salt

Place 1 fillet on each serving.

Drizzle 1 tablespoon vermouth over each serving. Starting at the top of the heart, fold edges of parchment, sealing edges with narrow folds. Twist the end tip to secure tightly.

Ingredients you will need

Vermouth

Place packets on a baking sheet.

Equipment you will use

Baking Sheet

Bake at 425 for 15 minutes.

Equipment you will use

Oven

Remove from oven, and let stand 5 minutes.

Equipment you will use

Oven

Place on plates; cut open.

Garnish with chopped fresh dill, if desired.

Ingredients you will need

Fresh Dill

Serve immediately with yogurt sauce.

Ingredients you will need

Yogurt

Sauce

Equipment

Ingredients

Servings:

1teaspoons

freshly ground black pepper 118milliliters

grated seeded peeled cucumber 59milliliters

dry vermouth 2teaspoons

extravirgin olive oil 473milliliters

thinly sliced fennel bulb (about 1 medium)1Tbsp

chopped fresh dill 0teaspoons

minced garlic 0teaspoons

kosher salt 1teaspoon

kosher salt 118milliliters

thinly sliced leek (about 1 small)1teaspoon

fresh lemon juice 177milliliters

plain low-fat yogurt 0teaspoons

pepper 680grams

salmon fillets, skinned

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Santan Ema Reserve Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.