Salmon en Papillote

 

Salmon en Papillote, Salmon in Parchment Paper, is elegant yet easy to make. You're sure to impress your guests with your cooking skills. I purchased a large slab of frozen salmon fillet and let it thaw in the refrigerator for two days. Take salmon out of refrigerator one hour before preparation to bring to room temperature. Line a rimmed baking sheet pan with aluminum foil in both directions with enough to wrap the whole fillet. Next line with parchment paper, again, with enough to wrap the whole fillet.

Slice one small white onion in thin slices and break the rings apart and place them as a bed to place the salmon fillet upon. Cut your large slab of salmon into single portion sizes and line up skin side down on the bed of onions. Squeeze one half a lemon over the fillets. Sprinkle salmon fillet with salt, pepper, and fresh or dried dill. Dot top of salmon with some butter. Hide the fillet from your cat while you prepare the rest of the ingredients.

Preheat your oven to 400 F. Cut eight to ten large button mushrooms into thin slices. (You could substitute fresh or reconstituted shitake mushrooms). Sauté the mushrooms in 2-3 tablespoons of butter adding salt and pepper when mushrooms are al dente, add 2 tablespoons of dry sherry. Let alcohol cook off and add a dash of soy sauce or aminos. Cook till moisture is almost completely gone. Drizzle over the salmon fillet.

While I'm wrapping the parchment paper, I have Gary place his finger, so the parchment doesn't open. (I'm sure he will now say he is a chef and has prepared this meal). Next I wrap the aluminum foil around the parchment. Place sheet in preheated oven for 15 to 20 minutes depending on how thick the fillet portions are. You don't want to overcook fish.

While the salmon is baking, steam your asparagus. (Asparagus was on sale, hence my choice). While the asparagus is steaming, prepare the sauce. Place three tablespoons of Dijon mustard in a bowl along with 3 tablespoons of mayonnaise, one tablespoon of rice wine vinegar, one tablespoon of olive oil, salt and pepper. Whisk till well blended.

Here's the salmon fresh out of the oven. The white you see exuding from the salmon after baking is albumin (protein) which has solidified; perfectly natural and ok to eat. (If you want less albumin visible reduce cooking temperature and lengthen cooking time). Use a spatula to place the salmon portion on each plate. Place your asparagus alongside and drizzle the dressing over the asparagus.

For an even more elegant serving you could wrap each salmon fillet portion in its own parchment and serve on the plate with the parchment for the guests to open themselves. If that is the case, the cooking time should be reduced due to the smaller package and the longer time before opening the parchment.