Inspired by this recipe by Sara Kate Gillingham-Ryan of The Kitchn, which appeared in the last Washington Post Food section of the year, I used similar flavors to create an easy and healthy weeknight meal. “En Papillote” is a French term referring to a cooking method whereby food is wrapped in a folded parchment paper pouch (you can also use foil). Because the steam is held inside the packet to cook the fish, this method yields a moist, flavorful result. Additionally, very little fat needs to be used so it’s a terrific choice for those who’ve resolved to eat more healthfully.
Preparation time: 5 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 4 – 5
Simple and delicious! I will definitely make this again, maybe for company next time!
My salmon no longer has the skin, does that make a difference?
The skin helps retain moisture and flavor, but since you are wrapping it in parchment you can lock in moisture that way. Should be okay, though I’ve not done this recipe in this way. Let me know how you like it!
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