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Salmon en Papillote sounds so fancy.  It simply means salmon in paper.  But, it’s an impressive dish to serve to guests and a lot easier to make than you think.  If you can cut out a heart shape (remember elementary school?) then you can make this dish.  And, once you’re tried my recipe, experiment with other types of fish and ingredients.  It’s very versatile.  

Salmon en Papillote

Ingredients
2 Salmon Fillets, about 5-6oz each
2-3 Romain Leaves, spines removed
1 tsp Fresh Ginger, minced
1 tsp Wayne’s Seafood Spice Mix (or 1/2 tsp salt and 1/4 tsp Pepper)
1 tsp Fresh Dill
1 1/2 tsp Fresh Capers
2 tsp Shallots, finely chopped
8-10 Grape Tomatoes, sliced in half
4 thin Lemon Slices
2 tsp Lemon Juice
1 tbl White Wine

2 sheets Parchment Paper, about 18” wide each

Method

Preheat oven to 400 degrees F.

Fold each piece of parchment in half and cut into a wide heart shape.  For each piece of parchment, place half of the romaine on one side.  Add half of the fresh ginger.  Top the ginger with the salmon, skin side down (you can also use skinless salmon).  Top the salmon with half of the spice mix (the recipe is below).  Add half of the remaining items: dill, capers, shallots, grape tomatoes, lemon slices, lemon juice, and white wine.  

Starting at the top of the heart, fold over the top edge.  Make another fold that includes part of the first fold.  Continue using that method of making new folds that include a bit of the previous fold until you’ve completely sealed the bag around the salmon and ingredients.  Tuck the final tail of the last fold underneath the packet.  Repeat with the second fillet.  Place on a baking sheet and bake for 15 minutes.  

Remove from the oven and transfer each packet to a serving plate.  Create slits in the top and let your guest peel back the paper to reveal the salmon inside.

SURF’S UP
Wayne’s Seafood Spice Mix (for seasoning and grilling)

Ingredients

2 tsp Black Pepper
1 1/2 tsp Salt
2 1/2  tsp Onion Powder
1 1/2 tsp Tumeric
2 1/2 tsp Lemon Pepper
1/2 tsp Anise
2 1/2 tsp Celery Seed
2 tsp Chili Powder
1 1/2 tsp Fennel
1/2 tsp Ground Cloves
1 tsp Dill
2 tsp Parsley

Mix ingredients together and either grind in spice grinder or in a mortar and pestle.  Store in an airtight container.[/fusion_text][youtube id=”tCrItI4TN5s” width=”600″ height=”350″ autoplay=”no” api_params=”” class=””][/youtube]