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.
To prepare yogurt sauce, place grated cucumber on several layers of paper towels; cover with additional 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.
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.
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.
Sprinkle salmon evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
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.
Place packets on a baking sheet.
Bake at 425 for 15 minutes.
Remove from oven, and let stand 5 minutes.
Place on plates; cut open.
Garnish with chopped fresh dill, if desired.
Serve immediately with yogurt sauce.
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.
Santa Ema Reserve ChardonnaySanta Ema Chardonnay Reserva is a bright golden yellow colored wine that comes from the Leyda Valley. A bouquet of ripe tropical fruits emerges, such as bananas and passion fruit along with touches of honey and vanilla. In the mouth, it is a wine of good balance and pleasant acidity.Ideal to go with oily fish and sauces, seafood and grilled crab. Also ideal for white meat and mature cheeses.