Salmon Fillet en Papillote with Julienne Vegetable
ACTIVE TIME: 25 minutes
TOTAL TIME: 30 minutes
Yield: 1 serving
Need an easy single-meal option for those Saturday nights home alone? (Don't feel bad, it happens to everyone sooner or later.) This salmon fillet with vegetables for one gets a tangy boost from oranges and vermouth before cooking for just four minutes in a pouch the microwave. This recipe also multiplies well: Prepare several pouches up to four hours ahead of time, then bake four per half sheet pan in a 425°F oven for 12 minutes, or until the fish reaches an internal temperature of 131°F. Since you can make them up ahead of time and then just slide them into the oven for 15 or 20 minutes before dinner is served, pouches make the perfect party dish. This recipe first appeared in Season 7 of Good Eats.
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- 1/3 cup thinly sliced fennel bulb
- 1/3 cup thinly sliced leeks, white part only
- 1/3 cup thinly sliced carrots
- 1/3 cup snow peas
- 1 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon finely ground coriander seed
- 1 (8-ounce) salmon fillet, pin bones removed
- 1 medium orange, cut into wedges with white membrane removed
- 1 tablespoon dry vermouth
Specialized Hardware
ACTIVE TIME: 25 minutes
TOTAL TIME: 30 minutes
Yield: 1 serving
Procedure
- Take a 15-by-36-inch piece of parchment paper and fold in half like a book. Draw a large half of a heart shape on one half of the paper, with the fold being the center of the heart. Cut along the line and open up the paper.
- In the center of one side of the fold, lay fennel, leeks, carrots, and snow peas. Mix together salt, pepper, and ground coriander, and sprinkle half of the spice mixture over the vegetables.
- Lay the salmon on top of the vegetables and season with remaining salt, pepper, and coriander. Top with the orange wedges and sprinkle with vermouth. Fold other side of the parchment heart over the 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, twist the seal closed and tuck the tip underneath to secure tightly. Place on a microwave-safe plate and cook in the microwave on high until the fish reaches an internal temperature of 131ºF, about 4 minutes. Open parchment carefully and serve for a complete meal.
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