Citrus Salmon en Papillote

Zutaten

Salmon

4 – 6 oz skinless salmon filets

Kosher salt and pepper

Parchment paper

1 orange, sliced

1 lemon, sliced

1 large shallot, thinly sliced

1 bulb of fennel, cored and thinly sliced (tops reserved)

3 large cloves of garlic, thinly sliced

Olive oil, for drizzling

Anweisungen

Preheat oven to 400ºF.

Season the salmon all over with salt and pepper.

Fold a large piece of parchment in half. From the folded edge, cut a half moon with a tapered edge. You are looking to make a large heart shaped piece of parchment when unfolded. Unfold. Repeat so that you have a piece of parchment for each piece of fish.

Place a few slices of lemon and oranges close to the middle of the parchment right next to the crease. Place salmon filet on top of the citrus. Top with a few slices of shallot, fennel and garlic. Add some fennel fronds and drizzle with olive oil.

Seal the pouch by folding and creasing the parchment paper over itself (starting with the large curved side) and repeating until you reach the bottom tapered edge. When you reach the end, fold it under the pouch and place the pouch on a sheet tray. Repeat with all the pieces of fish and parchment.

Bake pouches for 12-15 minutes depending on how cooked you like your salmon. 12 minutes will be closer to rare and 15 will be closer to well done.

Notizen

Source: https://cafehailee.com/recipes/salmon-with-citrus-and-green-olives/