Maria Lopez's Salmon en Papillote
This recipe is super quick. I can get all the mise en place done while the oven is preheating and then have time to tidy up while the salmon is in the oven. Plus, who doesn’t love opening their own little dinner packet of deliciousness? ~ Maria
2 Salmon filets/steaks (single serving sizes)
Aleppo pepper or freshly ground pepper
1 lemon, thinly sliced into rounds
1 small Walla Walla onion, thinly sliced (or any sweet onion variety)
Small capers (brined, not salted)
1 tablespoon butter
Preheat oven to 375°F (190°C).
Cut 2 pieces of parchment paper, approximately 2 ½ times the size of each fish filet/steak.
Season both sides of the fish with a very light sprinkling of salt and pepper. In the centre of each piece of parchment paper, lay 2 slices of lemon, a quarter of the onion, and place the fish on top. Arrange the remaining onion and lemon slices on the fish and sprinkle with capers (as much or as little as you like). Add ½ tbsp butter.
Bring together the long sides of the parchment and fold so that the fish is in the centre and is well sealed. Roll the ends, crimping so that no heat can escape.
Place packets on a sheet pan and cook in the oven for approximately 20 minutes for slightly pink ‘doneness’.
** Be careful when opening packets – they’ll be hot!
This is great served with rice and lightly steamed asparagus. Before serving, I like to drizzle the asparagus spears with a 40/60 blend of Sriracha and Ketjap Manis (a dark, sweet Indonesian soy sauce).
Maria Lopez is the co-owner of Creative Home Furnishings. She is also one of the designers behind their locally made, solid wood furniture.