Sunday, February 28, 2010

Salmon en Papillote

adapted from Simply Organic by Jesse Ziff Cool.

This terrific salmon recipe sounded pretty weird to me (goat cheese and salmon, are you kidding?) but I took a chance with it and it turned out to be one of my favorite ways to prepare salmon.  Serve it with white rice (or brown if you are just one of those people who HAS to do the right thing) to soak up the yummy juices.  Make sure you have parchment paper for this.  I buy rectangular sheets of the stuff but you can use the rolled up grocery store stuff, too.  If worse comes to worse, foil will do as well.

4 oz goat cheese
1/2 c raisins
1/8 t nutmeg (preferably freshly grated...easy to do with big seeds and microplane grater)
1 1/2 T capers
4 salmon fillets (about 1 lb. total)
freshly ground pepper
juice of one orange
2 T finely chopped fresh chives

Preheat oven to 450 degrees.  In a small bowl, combine the cheese, raisins, nutmeg and capers (yeah, I know it sounds weird, but it totally works!)

Cut 4 sheets of parchment, approximately one foot longish off the roll or cut a rectangular sheet in half.  Rinse the salmon and pat dry.  Place each one one fillet in each sheet, about 1 1/2 - 2 inches from one of the edges of the paper.  Sprinkle each fillet with salt and pepper.

Place one quarter of the cheese mixture on top of each fillet.  Sprinkle with one quarter of the orange juice and the chives.  Fold the parchment in half and starting in one corner, make small folds to seal the  parchment paper into a half circle.  Place the packets on a baking sheet and cook for 5 minutes.

Mound some of your rice on the side of a plate and put a parchment packet on it as well.  Instruct your guests to open their packs and wait for them to say...oooh and ahhhh... because everyone likes getting a wrapped present for dinner!

1 comment:

Veronica said...

Just tried this one and it was super flavorful. I only left out the nutmeg due to my non-foodie SO's self-imposed restrictions.
Still, a keeper.