Salmon Papillote

Credit: Flickr / manthatcooks

These little parcels of salmony goodness are filled with steamy flavour

Steam your salmon in a parchment package for maximum flavour

What could be better than our West Coast seafood favourite — sustainable salmon — seasoned and sealed in a perfect little cooking chamber called a parchment bag.

This dish may be quick and simple to make but it delivers heightened flavour in one sexy package.

Ingredients

• 6 parchment bags (Paper Chef is the perfect choice)
• 12 large fingerling potatoes, cut into quarters
• 6 wild West Coast sockeye salmon fillets, 100 g each
• 1 (8 oz.) bag snap peas, cut in half on the diagonal
• 2 Tbsp. capers
• 12 small jarred artichokes, drained and cut in half
• 3 Tbsp. fresh chopped dill
• 1 Tbsp. fresh chopped mint
• 1 fresh lemon, zested, then cut into 6 wedges
• Chili olive oil, for drizzling
• 6 knobs unsalted butter
• 12 Tbsp. white vermouth
• Fleur de sel to taste
• Ground pepper to taste

Instructions

1. Boil the quartered potatoes for about 12 minutes just until tender. Drain and set aside.
2. Divide the cooked potatoes into 6 equal portions.
3. Lay the potato portions inside the parchment bags.
4. Add a salmon fillet to each bag.
5. Top the salmon fillets with equal portions of artichokes, snap peas, capers, dill, mint and lemon zest, plus a wedge of lemon.
6. Drizzle with chili olive oil, a knob of butter and 2 Tbsp. vermouth per salmon fillet.
7. Fold the edges of each bag to seal into a parcel.
8. Place the packets on a cookie sheet and bake for 10 to 15 minutes at 375°F.
9. Present the parcels at the table and cut open to reveal the amazing aroma.

Serves 6.

Listen to Caren McSherry Thursdays between 11 a.m. and 11:40 a.m. on CKNW 98.

Originally published in TVW. For daily programming updates and on-screen Entertainment news, subscribe to the free TVW e-newsletters, or purchase a subscription to the weekly magazine.