En papillote salmon with salsa chimichurri
Indulge in the highly satisfying seafood delights of a salmon and veggie-packed dish, cooked ‘en papillote’ for an irresistible effect.
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Main Course
Cuisine French, Mediterranean
- 600 g Salmon
- 100 g Zucchini
- 100 g Leek
- Salt and Pepper
- Virgin Olive Oil
- Salsa chimichurri The Tapas Sauces
Slice zucchini into thin strips.
Place the strips of zucchini onto a sheet a aluminum foil.
Add leeks to the zucchini.
Put the salmon on top.
Sprinkle salt and pepper on top of the ingredients.
Drizzle virgin olive oil on top.
Fold the foil to wrap the ingredients inside.
Bake in the oven for 15 mins.
Remove, unfold the foil, and serve on a plate.
Treat yourself to an elegant, delicious, and exquisitely cooked salmon recipe that boasts the culinary pleasures exerted by the ‘en papillote’ cooking technique. What’s more, this blend of salmon, leeks, zucchini, and virgin olive oil gets its final touch from a delightful drizzle of our much-loved salsa chimichurri.
While ‘en papillote’ cooking techniques are often claimed by both the French and Italians, salsa chimichurri is similarly claimed by Argentinians and Uruguayans alike. What happens when we bring the finest of European cooking to the same dish as the tastiest of South American sauces? This recipe is the answer!
En Papillote Explained
If you’re wondering, what is en papillote? Wonder no longer. ‘En papillote’ is a French term meaning ‘enveloped in paper’. It refers to a cooking technique in which the ingredients are wrapped up in paper then baked in the oven. The type of paper used is typically parchment paper although aluminum foil can also be used,
So, why cook food ‘en papillote’?
The reason is that cooking food in this particular style results in a tasty, comforting, and juicy texture. The paper wrapped around the ingredients ensures that as the food heats up, the moisture inside it cannot simply evaporate and dry out the food. Instead, the moisture is retained, resulting in a delicious juiciness.
Best method for cooking salmon
For this recipe, the best way to cook salmon has to be ‘en papillote’, but that’s not to say there aren’t other ways, offering their own culinary flair. Frying, or as some people call it, pan-searing, is another workable option. For busy eaters, this is the quick and easy way to prepare a salmon dish. What’s more, it results in crispy and slightly crunchy skin, which is the kind of texture that will have many licking their lips.
A general guideline is that smaller pieces of salmon may be better to fry in the pan. If the fish is that little, why not get the cooking done and over with more quickly? If, however, we’re talking about larger pieces of salmon, cooking it in the oven, and allowing it to cook through in the necessary time, is the best way to ensure a perfectly cooked meal.
With vegetables and additional ingredients, go for the ‘en papillote’ technique and allow the flavors of your meal components to cook together in juicy splendor.
Aluminum foil Vs parchment paper
Which of the two is better for cooking ‘en papillote’, aluminum foil or parchment paper? Most chefs agree that parchment paper is the ideal paper for this kind of cooking. The reason being, sometimes parts of the food can get stuck to aluminum foil.
With parchment paper, however, this is something you don’t have to worry about. If you can find parchment in one of your local stores, you can use it for your next en papillote recipe. Otherwise, aluminum foil works fine, although you may have to beware of the sticking!
Some foil will come with a non-stick side. If so, make sure this is the side you wrap around the food. If not, ensure the foil is well-oiled with either cooking spray, butter, or olive oil. Keyword en papillote, salmon, salsa, sauce
