Unleash Your Inner Chef With This Easy Salmon En Papiotte Recipe

Cooking salmon in little paper parcels with lots of fragrant ingredients is a great way to make a quick dinner that’s a little bit different. The sauce in the parcels tastes amazing drizzled over rice.

This recipe is featured in our book "Its All About Dinner'. For the full recipe including hints and tips check out our website or the book. My New book is out now! https://geni.us/ItsAllAboutDinner

Free printable recipe is available on our site: https://www.kitchensanctuary.com/salmon-en-papillote/

Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Serves 2

Ingredients
• 2 tsp sunflower
• 1 tsp sesame oil
• 1 garlic clove, peeled and minced
• 1 + ½ tbsp light soy sauce
• 1 + ½ tbsp honey
• 2 salmon fillets
• 1/2 red pepper, deseeded and sliced
• 100g (3.5 oz) fresh baby corn
• 1 carrot, peeled and sliced into matchsticks
• 1 red chili, sliced (deseed it if you don’t want it too hot)
• 6 spring onions (scallions), sliced into thin strips
• 1 tsp mixed black and white sesame seeds
• Lime wedges to serve

Instructions
1. Preheat the oven to 200C/400F.
2. In a small bowl, mix together the sunflower oil, sesame oil, garlic, soy sauce, and honey.
3. Take two large pieces of baking parchment, Fold each one in half, and cut into a semi-circle. Unfold and place on a baking tray.
4. Place a salmon fillet inside each of the parchment circles, placing them on the fold line.
5. Arrange the red pepper, baby corn and carrot around the salmon fillets.
6. Scrunch up the edges of the parchment circles a little (so the sauce doesn’t run out) and spoon the soy mixture over the salmon fillets, then arrange the sliced chilli on top.
7. Take both edges of the parchment paper and bring together so they meet.
8. Fold the edges over several times, then twist the two corners so the paper is completely sealed. Make sure there are no gaps for the sauce to escape from.
9. Place the baking tray in the oven to cook for 18 minutes, until the salmon is tender.
10. Open up the parcels carefully (steam will escape) and sprinkle over the sliced spring onions and sesame seeds and nestle in a couple of lime wedges.
11. I like to serve the salmon still in the paper, with rice. There will be some lovely flavourful liquid in the parcels, which tastes delicious, poured right over the rice.

Tip: Swap the salmon for your favourite chunky fish. Cod and lemon sole work great.

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