Now, Salmon en Papillote sounds really fancy, but it truly is just Salmon in a parchment paper packet. This not only has a great presentation, but steams the fish in individual portions, keeping it moist and cooking it evenly for each piece (ensuring you don’t over cook one end of the fish!). Even better? Your veggies and fish are all together in one little package – delicious!

INGREDIENTS

800g Salmon fillet
1 zucchini, sliced in half and julienned*
1 red pepper, julienned*
1 onion, sliced in half an julienned*
2 tbs butter, and an additional 6 tsp pieces of butter cut into 1 tsp slices
2 tbs garlic, finely diced
1 tsp fennel seed
1 tsp paprika
2 tbs dill
6 tbs dry white wine (we’ve used the Whitehaven Sauvignon Blanc)
Zest of 1 lemon
Salt and pepper to taste

INSTRUCTIONS

Preheat the oven to 325F. In a small saucepan, place the 2 tbs of butter, onions and garlic over medium heat. Saute until garlic is fragrant and onions are translucent. Set aside.

Lay out 6 pieces of parchment paper, approximately 24 inches in length each. Fold each paper in half lengthwise and cut out a half-heart, centering on the fold. Heart shaped papers are easier to seal than rectangles, though they will also work if you are worried about using the heart shape.

Now that your packets are cut, place the vegetables in the middle of the hearts. Evenly distribute the zucchini, peppers and onions over the 6 packets. Sprinkle the fennel seed, 1/2 tsp paprika, salt and pepper.

Cut the salmon into 6 approximately equally sized pieces of salmon. Towards the thicker end of the fish, cut a slightly thinner slice than towards to thinner end of the fish. This ensures that there will be equal cooking times across all of the packets. Sprinkle the dill, remaining paprika, salt and pepper among the packets. Top each with a tsp of butter and a tbs of white wine.

Seal each packet starting at the top of the heart. Make little consecutive folds (like pleats), overlapping each other until you reach the end, pressing down firmly to make a crease. Twist the end of the heart to seal it completely.

Bake for 20-25 mins or until the internal temperature reaches 120F.

Remove from the oven once cooked. Open the packs, one at a time and transfer the fish and vegetables to a plate. Serve immediately.

Serves 6

Step 1: Cut four 15×24-inch sheets of parchment. Fold each sheet in half, forming a 15×12-inch rectangle. With a pencil, draw a half-heart on each, centering it on the folded edge. Cut out the hearts. (This shape is easier to seal than a rectangle.) 

Step 2: Unfold the paper and arrange your ingredients, as instructed in the recipe, on one half of the heart. Fold the other half over and line up the edges. 

Step 3: Starting at the top of the heart, fold over about 1/2 inch of the edge, pressing down to make a crisp crease. 

Step 4: Continue working your way around the edge of the packet, making overlapping folds (like pleats), always pressing firmly and creasing the edge so the folds hold. Twist the tip of the heart to finish. If necessary, make a second fold anyplace that doesn’t appear tightly sealed.