Salmon Papillotes With Fennel, Potatoes, and Olives
Indulge in a delightful culinary experience with this recipe for Salmon Papillotes with Fennel, Potatoes, and Olives, designed to bring a vibrant medley of flavors to your dining table. This dish not only captivates the palate but also showcases the beauty of cooking en papillote, a technique that steams the ingredients in their own juices for maximum flavor and moisture retention. Perfect for a family dinner or a special occasion, this recipe is sure to impress your guests and provide a satisfying meal that can be prepared in just under an hour.
Recipe Overview
| Parameter | Details |
|---|---|
| Prep Time | 30 minutes |
| Cook Time | 25 minutes |
| Total Time | 55 minutes |
| Servings | 4 |
| Calories | 595.1 |
| Rating | 4.5 (based on 2 reviews) |
Ingredients
| Ingredient | Quantity |
|---|---|
| Fennel bulb | 1 |
| Carrots | 3 |
| Small red potatoes | 1/2 pound |
| Kalamata olives | 1/2 cup |
| Fresh lemon zest | 2 teaspoons |
| Fresh thyme leaves | 4 sprigs |
| Garlic | 2 cloves |
| Extra virgin olive oil | 3 tablespoons |
| Salmon fillets | 4 (6 ounces each) |
| Butter | 1 tablespoon |
| Salt and pepper | To taste |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Total Fat | 41.1 g |
| Saturated Fat | 17.2 g |
| Cholesterol | 149.6 mg |
| Sodium | 487.1 mg |
| Carbohydrates | 21.1 g |
| Fiber | 5 g |
| Sugar | 2.9 g |
| Protein | 36.8 g |
Cooking Instructions
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Prepare the Ingredients
Before you begin, ensure you have all the necessary equipment ready. You will need a mandoline or manual slicer, four pieces of parchment paper, and some kitchen string to tie up your papillotes. Preheat your oven to 400°F (200°C) to ensure it reaches the perfect temperature for baking. -
-
Slice the Vegetables
Start by halving the fennel bulb lengthwise. Remove most of the core, making sure to leave enough intact to hold the layers together during slicing. Using your manual slicer, cut the fennel, carrots (sliced diagonally), and potatoes into thin, even slices about 1/8-inch thick, keeping the vegetables separate. -
Blanch the Vegetables
Prepare a pot of salted boiling water for blanching the vegetables. Blanch the fennel slices for 2 minutes, the carrots for 1 minute, and the potatoes for 2 minutes. This step will help enhance the color and flavor while ensuring they cook evenly during baking. -
Cool and Drain the Vegetables
Once blanched, transfer the fennel and carrots to a bowl of ice water to stop the cooking process and retain their crispness. After a few minutes, drain them well. Be sure to also drain the potatoes thoroughly to avoid excess moisture. -
Season the Vegetable Mixtures
In a large bowl, combine the blanched fennel and carrots with the kalamata olives, lemon zest, fresh thyme leaves, half of the minced garlic, 2 tablespoons of olive oil, and season with salt and pepper to taste. In a separate bowl, toss the drained potatoes with the remaining olive oil, garlic, and salt and pepper, ensuring they are well coated. -
Prepare the Papillotes
Lay out a piece of parchment paper and fold it in half along the longest side to create a crease. Open it back up and place a portion of the potato mixture in the center of one side of the parchment. Season the salmon fillets with salt and pepper, placing one fillet on top of the potatoes, then top with a generous portion of the fennel mixture. Finish by adding a pat of butter and a squeeze of fresh lemon juice over the salmon for an extra burst of flavor. -
Seal the Papillotes
Carefully fold the parchment paper over the filling and crimp the edges tightly to seal the papillote, ensuring no steam escapes during cooking. Repeat this process with the remaining ingredients to create a total of four individual packets. -
Bake the Papillotes
Place the sealed papillotes directly onto a hot baking sheet and transfer them to the preheated oven. Bake for approximately 20 minutes, or until the salmon is cooked through and the vegetables are tender. The papillotes will puff up as they bake, creating a beautiful presentation. -
Serve and Enjoy
Once cooked, remove the papillotes from the oven and let them rest for a minute before carefully opening them, as hot steam will escape. Serve the salmon papillotes immediately, allowing everyone to enjoy the delightful aromas and flavors that are released when unwrapping each parcel. This dish pairs wonderfully with a crisp salad or a side of quinoa for a complete meal.
With its exquisite combination of fresh ingredients and aromatic flavors, this Salmon Papillotes with Fennel, Potatoes, and Olives is not only a feast for the senses but also a nutritious meal that can be prepared in under an hour, making it a perfect choice for busy weeknights or elegant dinner parties. Enjoy the vibrant taste of this dish that encapsulates the essence of coastal cuisine, while also nourishing your body with wholesome ingredients.
