Microwave Salmon Fillet En Papillote Recipes

SALMON EN PAPILLOTE

Steps:

• For the salmon: Preheat the oven to 300 degrees F. Bring a pot of water to a boil and season with salt.
• Put the canola oil in a pan set over medium-high heat. Season the fennel with salt and pepper. Once the oil is hot, add the fennel and cook on one side until golden brown, 2 to 3 minutes. Set aside.
• Meanwhile, cook the potato slices in the boiling water for 3 minutes, then drain and set aside.
• Cut 4 pieces of parchment paper into large heart shapes, then fold in half. Lift one side of each parchment heart, put some fennel in the center of the bottom half of each, then shingle the potatoes on top and follow with a piece of salmon. Top each salmon piece with a quarter of the white wine, butter, tarragon and shallots. Season with salt and pepper.
• Begin to close the parchment pieces by crimping the edges in small folds, continuing to fold over part of the previous fold, until the packets are completely closed. Place the packets on a baking sheet and bake for 15 to 18 minutes, depending on your desired doneness.
• For the tapenade: While the salmon is in the oven, combine the olives, capers, anchovy and garlic in a bowl. Add the olive oil, lemon juice and honey and mix until combined. Finish with the minced parsley.
• Open the packets at the table and top each with a spoonful of the tapenade.

CARLY'S SALMON EN PAPILLOTE (IN PAPER)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Rinse salmon fillets in cold water, place onto a plate, and squeeze a lemon over the salmon. Sprinkle fillets with salt and black pepper.
• Fold a piece of parchment paper in half crosswise, and center a salmon fillet on one side of the paper. Place 1 or 2 lemon slices on top of the salmon, and surround with 2 cut-up asparagus spears. Sprinkle 2 tablespoons of green onion over the lemon slices, and fold the parchment paper over the salmon. Fold the edges of the paper over several times, all around the open edges, to seal the salmon into a parchment paper envelope. (Do not tape the parchment paper closed.) Place the sealed envelopes onto a baking sheet, and brush the tops of each packet with about 1 teaspoon of olive oil.
• Bake in the preheated oven until the asparagus is tender and the salmon is opaque and slightly flaky, 20 to 25 minutes. To serve, place a packet onto a plate, and cut open the paper to release the aroma.

SALMON EN PAPILLOTE (SALMON IN PARCHMENT)

Steps:

• Heat the oven to 400 degrees. Cut 4 large heart-shaped pieces of parchment paper or foil, and place them on a sheet pan. Fold the parchment or foil in half down the middle, place a fillet with its garnishes and seasonings on one side of each, fold the other side over and crimp the rounded edge tightly closed.
• Place in oven for 10 to 15 minutes, depending on how done you'd like to serve the salmon. The packages should puff up and make for dramatic serving.

SALMON EN PAPILLOTE

Steps:

• Preheat the oven to 425 degrees F.
• Cut two 15-by-24-inch pieces of parchment. Fold each in half crosswise like a book, then cut each into a heart shape. Open the hearts and place on a rimmed baking sheet.
• In a medium bowl, stir to combine the olives, capers, shallot, bell pepper, leeks and garlic. Add the vinegar and 1 tablespoon of the olive oil; stir to coat. Season lightly with salt and pepper--the capers and olives add their own saltiness to the mixture.
• Season both sides of each salmon fillet with salt and pepper. Place 1 fillet near the fold of each parchment heart. Drizzle each fillet with 1 tablespoon each olive oil and sambuca. Place 1 bay leaf on each fillet then top evenly with the olive mixture.
• Fold the halves of each heart together, crimping along the edge from top to bottom. When you reach the pointed end, twist it to shut each packet.
• Bake the packets on the baking sheet until they are slightly puffed and the salmon is cooked, 13 to 15 minutes. Remove from the oven, place on plates and carefully cut open the packets at the table.

MICROWAVE SALMON FILLET EN PAPILLOTE

Steps:

• Take a 15 by 36-inch piece of parchment paper and fold in 1/2 like a book. Draw a large 1/2 heart on paper with fold of paper being the center of the heart. Cut out heart and open.
• Lay fennel, leeks, carrots, and snow peas on parchment in center to 1 side of fold. Mix together salt, pepper, and dill. Sprinkle vegetables with 1/2 of salt, pepper, and dill. Lay salmon on top of vegetables and season with remaining salt, pepper and coriander.
• Top with the lemon and sprinkle with wine. Fold other side of heart over 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 tip, twist several times to secure tightly.
• Place on microwave safe plate and cook for 4 minutes, on high in microwave, or until fish reaches 131 degrees. Open parchment carefully and serve for a complete meal.

SALMON FILLET EN PAPILLOTE WITH JULIENNE VEGETABLE

Steps:

• Take a 15 by 36-inch piece of parchment paper and fold in 1/2 like a book. Draw a large 1/2 heart on paper with fold of paper being the center of the heart. Cut out heart and open. Lay fennel, leeks, carrots, and snow peas on parchment in center to 1 side of fold. Mix together salt, pepper, and ground coriander. Sprinkle vegetables with 1/2 of salt, pepper, and coriander. Lay salmon on top of vegetables and season with remaining salt, pepper and coriander. Top with the orange wedges and sprinkle with vermouth. Fold other side of heart over 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 tip, twist several times to secure tightly. Place on microwave safe plate and cook for 4 minutes, on high in microwave, or until fish reaches 131 degrees. Open parchment carefully and serve for a complete meal.

GINGER & SOY SALMON EN PAPILLOTE

Steps:

• Heat oven to 180C/160C fan/gas 4. Before you prep the veg mix together the soy, vinegar, ginger, garlic and some black pepper in a bowl. Add the salmon fillets, cover and leave to marinate for 10 mins at room temperature or up to 2 hrs in the fridge.
• Tear two large sheets of baking parchment, big enough to encase the fish and vegetables in and put onto a baking tray.
• Divide the vegetables between the centre of the paper and top each with a marinated salmon fillet and the sliced chilli. Bring the sides of the parchment up over the salmon and pour half of the remaining marinade over each fillet then scrunch the paper tightly together to seal the fish in a parcel.
• Roast for 20-25 mins, until the salmon is just cooked through and flakes into large pieces. Serve the fish in the parcel with some rice, if you like.

SALMON WITH SKIN EN PAPILLOTE IN THE AIR FRYER

Steps:

• Preheat an air fryer to 400 degrees F (200 degrees C) for 10 minutes.
• Place 2 pieces parchment paper side by side; fold each piece in half. Place equal amounts zucchini and squash along the seam and sprinkle with sazonador seasoning. Lay salmon fillets on top of vegetables and sprinkle remaining seasoning on top. Dot each fillet with 1 tablespoon butter.
• Fold up each parchment square: first fold the rectangles in half over the fish. Then, starting at one corner, make a series of straight folds on the outer rim of the squares to seal the edge together.
• Air fry until salmon easily flakes with a fork, 10 minutes. The packages should be puffed up and slightly browned when fully cooked.

POACHED SALMON IN THE MICROWAVE

Steps:

• Combine butter, wine, lemon juice, dill, sugar, salt, and black pepper together in a microwave-safe casserole dish; place cover on dish.
• Microwave butter mixture until butter is melted, 45 to 60 seconds. Add salmon, skin-side up, to butter mixture and place cover on dish. Microwave until salmon flakes easily with a fork, about 6 minutes.

SALMON FILLET EN PAPILLOTE - ALTON BROWN

Steps:

• Take a 15 by 36-inch piece of parchment paper and fold in 1/2 like a book. Draw a large 1/2 heart on paper with fold of paper being the center of the heart. Cut out heart and open.
• Lay fennel, leeks, carrots, and snow peas on parchment in center to 1 side of fold.
• Mix together salt, pepper, and ground coriander. Sprinkle vegetables with 1/2 of salt, pepper, and coriander.
• Lay salmon on top of vegetables and season with remaining salt, pepper and coriander.
• Top with the orange wedges and sprinkle with vermouth. Fold other side of heart over 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 tip, twist several times to secure tightly.
• Place on microwave safe plate and cook for 4 minutes, on high in microwave, or until fish reaches 131 degrees. Open parchment carefully and serve for a complete meal.