Salmon Fillet en Papillote with Julienne Vegetable

Name: Salmon Fillet en Papillote with Julienne Vegetable
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 79 milliliters julienned carrots; 1 Tbsp dry vermouth; 79 milliliters julienned fennel bulb; 79 milliliters julienned leeks, white part only; 1 orange cut into wedges with white, pithy membrane removed; 227 grams salmon fillet, pin bones removed; 1 teaspoon salt; 79 milliliters julienned snow peas; 0 teaspoons whole coriander seed, ground fine

Salmon Fillet en Papillote with Julienne Vegetable might be just the main course you are searching for. Watching your figure? This gluten free, dairy free, and primal recipe has 455 calories, 48g of protein, and 15g of fat per serving. This recipe covers 47% of your daily requirements of vitamins and minerals. This recipe serves 1. If you have pepper, snow peas, leeks, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

Watch how to make this recipe.

Take a 15 by 36-inch piece of parchment paper and fold in 1/2 like a book. Draw a large 1/2 heart on paper with fold of paper being the center of the heart.

Equipment you will use

Baking Paper

Cut out heart and open.

Lay fennel, leeks, carrots, and snow peas on parchment in center to 1 side of fold.

Ingredients you will need

Snow Peas

Carrot

Fennel

Leek

Mix together salt, pepper, and ground coriander.

Ingredients you will need

Ground Coriander

Pepper

Salt

Sprinkle vegetables with 1/2 of salt, pepper, and coriander.

Ingredients you will need

Vegetable

Coriander

Pepper

Salt

Lay salmon on top of vegetables and season with remaining salt, pepper and coriander. Top with the orange wedges and sprinkle with vermouth. Fold other side of heart over fish and starting at top of heart shape, fold up both edges of parchment, overlapping folds as you move along. Once you reach the end tip, twist several times to secure tightly.

Ingredients you will need

Vegetable

Coriander

Vermouth

Orange

Pepper

Salmon

Fish

Salt

Place on microwave safe plate and cook for 4 minutes, on high in microwave, or until fish reaches 131 degrees. Open parchment carefully and serve for a complete meal.

Ingredients you will need

Fish

Equipment you will use

Microwave

Equipment

Baking Paper

Microwave

Ingredients

Servings:

0teaspoons

freshly ground black pepper 79milliliters

julienned carrots 1Tbsp

dry vermouth 79milliliters

julienned fennel bulb 79milliliters

julienned leeks, white part only 1

orange cut into wedges with white, pithy membrane removed 227grams

salmon fillet, pin bones removed 1teaspoon

salt 79milliliters

julienned snow peas 0teaspoons

whole coriander seed, ground fine

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 GEN5 Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 9 dollars per bottle.