Salmon en papillote with vegetables

Name: Salmon en papillote with vegetables
Ingredients: 4 salmon fillets (180 g each); 300 g potatoes; 1500 ml water; 1 teaspoon salt; 1/2 teaspoon ground pepper; 2 green onions; 1 medium bell pepper (150 g); 20 peas; 2 medium tomatoes (240 g); 1/2 lemon (50 g); 1 small chili pepper (10 g); 1/4 teaspoon paprika; 1 teaspoon garlic powder; 20 g butter; 10 g parsley; 10 g capers; 30 ml oil; 4 sheets of parchment paper; 1 medium mango (200 g); 20 pomegranate seeds; 10 g capers; 20 g butter; 100 ml red wine

Fish - Salmon en papillote with vegetables by Madalina D. - Recipia

Salmon en papillote with vegetables is baked in parchment-paper packets with potatoes and vegetables. In the packet, the fish stays tender, while the mango and pomegranate sauce brings a sweet-sour note and some heat. For the salmon, I choose fillets of similar thickness. Prep: 25 minutes. Cook: 51 minutes. Rest: 0 minutes. Total time: 76 minutes. Serves: 4. About 600 kcal and 37 g protein per serving.

Ingredients

For the packets

4 salmon fillets (180 g each)
300 g potatoes
1500 ml water
1 teaspoon salt
1/2 teaspoon ground pepper
2 green onions
1 medium bell pepper (150 g)
20 peas
2 medium tomatoes (240 g)
1/2 lemon (50 g)
1 small chili pepper (10 g)
1/4 teaspoon paprika
1 teaspoon garlic powder
20 g butter
10 g parsley
10 g capers
30 ml oil
4 sheets of parchment paper

For the sauce

1 medium mango (200 g)
20 pomegranate seeds
10 g capers
20 g butter
100 ml red wine

Preparation

1. Pat the salmon fillets dry with paper towels. Sprinkle with 1 teaspoon of salt and 1/2 teaspoon of pepper, then make a few shallow slashes in each fillet. 2. Peel the potatoes, cut them into small cubes and boil them for 15 minutes in 1500 ml of water, until a fork slides into them easily. Drain. 3. Slice the green onions diagonally, and dice the tomatoes and bell pepper. Finely chop the chili pepper and parsley. Peel and dice the mango; remove the pomegranate seeds and measure out 20. 4. Heat the oven to 200°C. Grease the baking tray with 15 ml of oil and prepare four sheets of parchment paper, greased with the remaining 15 ml of oil. 5. Put the potatoes on each sheet, then add a salmon fillet to each. Divide the green onions, half the bell pepper, peas, tomatoes, the remaining bell pepper, slices from 1/2 lemon and half the chili pepper among the packets. Sprinkle with the paprika and garlic powder. Top each portion with 5 g of butter, parsley and 2.5 g of capers. Seal the packets well and arrange them on the tray. 6. Bake the packets for 25 minutes at 200°C. Carefully open one: the salmon should flake apart. 7. To make the sauce, melt 20 g of butter in a pan. Add the mango, the remaining chili pepper, 10 g of capers and the pomegranate seeds. Cook for 3 minutes, stirring, until the mango starts to soften. 8. Pour in the red wine and simmer the sauce for 8 minutes, until it has reduced noticeably. Blend well and strain. 9. Put the packets on plates and serve the sauce alongside.

Notes

The packets and sauce keep separately in the fridge for up to 3 days; reheat the sealed packets so the edges don't dry out. Fillet thickness changes the cooking time: thinner ones may be ready before the 25 minutes are up, while thicker ones need checking toward the end. Choose salmon pieces of similar thickness, especially if you're buying them individually. Sometimes the sauce turns out too hot; next time, use half a chili pepper. A blender and fine-mesh sieve make the sauce smooth, without the pomegranate seed skins. I serve it with plain rice, which catches the sauce left on the plate. Salmon in a packet reminds me of fish and potatoes baked on a tray, except that each portion is opened separately. For a dairy-free version, replace the 40 g of butter with 30 ml of olive oil; the dish contains fish.