Salmon en Papillote with Brussels Sprouts and Carrots

I am reviving something from my earlier blogging days that I called “Project Freezer Burn.” Now that I have a better idea of what’s in my freezer I am determined to start using it. First up was a packet of ethically caught salmon that had been in there for months, along with a packet of frozen organic Brussels sprouts and another packet of frozen organic carrots. I’ve never made anything en papillote before and this seemed like the perfect time to try it.

I cut four big pieces of parchment paper into giant hearts and layered the carrots, then the sprouts (both still mostly frozen), and finally the salmon over one half, seasoning after each layer.

I poured a bit of olive oil over the top and then finished it up with granulated garlic, paprika and dill.

I folded the other half of the heart over and crimped the edges to seal the packets.  I was just able to get all four of them on the one half baking sheet.

I baked them in a 375° F. oven for ten minutes. The sprouts and carrots had partly thawed and that was just long enough to cook them without turning them to mush and the salmon was not too well done for me. If you like your salmon well done you should probably cook them closer to twelve minutes. This comes together quickly for a weeknight dinner and also offers a wow moment for entertaining.

You can use other fish and other vegetables - whatever you have at hand. Just bear in mind how long each item needs to cook and adjust accordingly.

Home Cooking v9.81 Chapter: Meat Fish and Eggs SALMON EN PAPILLOTE WITH BRUSSELS SPROUTS AND CARROTS 4 Salmon fillets
2 Tbsp olive oil (approximately)
1 10-oz package frozen brussels sprouts, thawed enough to slice in half lengthwise
1 10-oz package frozen sliced carrots
salt and freshly ground black pepper to taste
1 tsp of granulated garlic powder
2 tsp of dill
2 tsp of paprika

Additional items:
4 large sheets parchment paper

Fold the parchment paper in half widthwise and cut out half a heart shape. Combine the spices into a small bowl and mix well.

Preheat the oven to 375° F.

Lay one-fourth of the carrot slices over the bottom of one half of the heart, followed by one-fourth of the Brussels sprouts halves. Season with salt and pepper. Lay one salmon fillet over the center and season with the salt and pepper. Sprinkle a generous teaspoon of the spices over the fish and what vegetables are exposed.

Close the heart and crimp the edges together, making sure the packet is tightly sealed. Carefully place the packet on a half-sheet size baking pan.

Repeat with the remaining three fillets, laying them evenly on the baking sheet without overlapping.

Bake for about 10 to 12 minutes. Remove form the oven and place each pouch on a plate. Serve immediately, slitting the pouch open carefully.

adapted from this recipe: https://www.jessicagavin.com/salmon-en-papillote-vegetables/

exported from Home Cookin v9.81