While it sounds pretty fancy, cooking “en Papillote” is simply cooking in a pouch.
When you’re looking for a quick and healthy cooking technique, you can’t beat it.
On a piece of aluminum foil or parchment paper, layer a protein with
vegetables and/or fruits, aromatics, seasonings and liquids. Wrap it up with a small opening at the top (to let out a bit of steam) and bake it. When it’s done, the flavors will have concentrated and the clean-up will be a cinch.
MAKE YOUR OWN RECIPE:
Using this as background on the ingredients and techniques, how might you make your own recipe? How about you:
VARY THE PROTEIN?
- Shrimp, chicken, pork and most any other fish would work well
CHANGE UP THE VEGETABLES/FRUITS?
- Bell peppers, tomatoes, carrots and most fruits and vegetables would add color, flavor and texture
DIVERSIFY THE FLAVORS?
- For Indian flair, use garam masala and mango
- For Italian flavor, use oregano, basil and grape tomatoes
You get the idea… Now please share your recipes!
SALMON EN PAPILLOTE
- 2 – Pieces of fresh salmon (5-8 oz. each)
- 3 tbsp – Red onion, minced
- 2 – Garlic cloves, minced
- 1 – Orange, segmented
- 2 tbsp – Soy sauce
- 1 tbsp – Sesame oil
- ½ tsp – Sriracha (chile sauce)
- Preheat oven to 425*
- Place each piece of salmon on its own piece of aluminum foil (large enough to be bunched up to create the pouch)
- Season the salmon with salt and pepper
- Sprinkle half of the minced red onion and garlic on each piece of salmon
- Place the segments of one half orange on each piece of salmon
- In a small bowl, combine the soy sauce, sesame oil and sriracha
- Pour the liquid mixture over the salmon and gather the edges of the aluminum foil to create a pouch – leave a small opening at the very top to release steam
- Bake for 14 minutes
- Transfer onto plate and serve with rice or noodles