Folks, I dig salmon. I compulsively order it in restaurants (I must be deficient in OMEGA-3’s or something), and yet I rarely cook it, having only a few successful (and somewhat arduous) salmon recipes. For years I’ve longed for more unsaturated fish oils in my diet and now, my salvation has arrived. I have discovered Salmon en Papillote! Also known to those outside of France as Salmon baked in a crazy heart shaped parchment pocket. So much easier than it sounds. Promise.
Salmon en Papillote (Crazy Pocket Salmon), adapted from Williams-Sonoma Essentials of French Cooking
salmon fillets, 1/3-1/4 lb each (less than or equal to 6)
lemon slices (1 per fillet)
salt and Freshly ground pepper
Step 1: Preheat oven to 375 degrees Fahrenheit.
Step 2: Cut out a 8×11 in rectangles of parchment, fold in half, and cut into heart shape. Open fold and butter one side.
Step 3: Slice lemon!
Step 4: Place each salmon fillet on one half of each parchment heart. Season with salt and pepper, dot with butter, and top with lemon slice.
Step 5: Fold over parchment hearts to create a pocket. Press the edges together (the butter will help seal them). Then fold the edges over to completely seal your pocket.
Step 6: Place on baking sheet and cook in oven for 10-16 min until pockets are puffed!