Moist and Aromatic Salmon Papillote
Perfect for Home Parties! Flavorful Salmon Papillote Recipe
Introducing a Salmon Papillote recipe that will make any day, ordinary or special, even more extraordinary. When salmon is wrapped in parchment paper and baked, its moisture is perfectly preserved, and the natural flavors are concentrated, resulting in a richer and more profound taste. Thanks to the NUC direct-fire fish oven’s transparent interior and deodorizing filter, you can cook with peace of mind, free from worries about smoke or odors. With this one recipe, you’ll be able to easily prepare not only salmon papillote but also various other baked dishes like fish and shrimp. You’ll be the star of your own delicious home dining experience!
Main Ingredients- 2 Salmon steaks (about 150-200g each)
- 4 Asparagus spears
- 1 Medium onion
- 1 Lemon
- Pinch of coarse salt
- Pinch of whole peppercorns
- 2 Tbsp Dry white wine
- 3 Tbsp Extra virgin olive oil
- Pinch of dried basil
- 2 Sprigs fresh rosemary
Refreshing Yogurt Sauce- 3 Tbsp Plain yogurt
- 1/4 tsp Minced garlic
- 1 Tbsp Finely chopped onion
- 2 Tbsp Fresh lemon juice
- 1 Tbsp Mayonnaise
- Pinch of fine salt
- Pinch of freshly ground black pepper
- 3 Tbsp Plain yogurt
- 1/4 tsp Minced garlic
- 1 Tbsp Finely chopped onion
- 2 Tbsp Fresh lemon juice
- 1 Tbsp Mayonnaise
- Pinch of fine salt
- Pinch of freshly ground black pepper
Cooking Instructions
Step 1
First, let’s prepare the vegetables. Peel the onion and slice it thinly about 0.5cm thick. Slice the lemon to a similar thickness. For the asparagus, trim off the tough bottom ends by about 2-3cm, and then use a vegetable peeler to lightly shave the outer skin of the stalks; this will make them more tender.
Step 2
Prepare your parchment paper. Cut a generous piece of parchment paper for each salmon fillet, large enough to fold over. Lay the prepared asparagus spears on the parchment paper, followed by the sliced onion, and finally, place the salmon steak on top. This layering ensures the salmon steams beautifully over the vegetables.
Step 3
Now, let’s season the salmon. Drizzle 1 tablespoon of dry white wine over each salmon fillet. Sprinkle with coarse salt and whole peppercorns. Add a pinch of dried basil for extra aroma, and then drizzle 1.5 tablespoons of extra virgin olive oil over each piece.
Step 4
Place 1-2 lemon slices on top of the salmon, along with a sprig of fresh rosemary. Now, carefully bring the sides of the parchment paper together and fold them tightly to create a sealed packet, ensuring no steam can escape. This is crucial for trapping all the delicious moisture and flavors inside. Fold the edges securely, like wrapping a gift.
Step 5
Place the prepared salmon papillotes into your NUC direct-fire fish oven, preheated to 200°C (390°F), and bake for approximately 20 to 30 minutes. Cooking time may vary depending on your oven’s performance and the thickness of the salmon. It’s a good idea to check on them partway through. The papillotes will puff up, and a wonderful aroma will start to fill your kitchen when they are nearly done.
Step 6
While the salmon is baking, let’s whip up the refreshing yogurt sauce. In a small bowl, combine the plain yogurt, minced garlic, finely chopped onion, fresh lemon juice, and mayonnaise. Mix everything together until well combined. Season with a pinch of fine salt and freshly ground black pepper to taste. This will create a smooth and zesty sauce.
Step 7
Carefully remove the beautifully baked salmon papillotes from the oven. Gently open the parchment paper, allowing the hot steam to escape first, then plate the salmon and vegetables attractively. Serve with the prepared yogurt sauce on the side for dipping. This Salmon Papillote is a perfect dish for a fancy home party or a special meal. Enjoy!
