Salmon Steak En Papillote
Description
This Salmon Steak En Papillote is a sophisticated yet simple dish that steams the fish in its own juices while wrapped in foil, ensuring it stays incredibly moist and tender. The salmon is seasoned with fresh ginger and pepper before being baked until it just begins to flake. It is served atop a rich, velvety sauce made from white wine, evaporated milk, and a touch of spicy cayenne and lime. The combination of the delicate fish and the creamy, aromatic sauce creates a balanced flavor profile that is both comforting and refined. Perfect for a romantic dinner or a special weeknight meal, this recipe brings restaurant-quality presentation to your home kitchen with minimal cleanup.Ingredients
Directions
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Preheat oven to 500F (260C).
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Cut four 15x14 inch squares from heavy-duty aluminum foil.
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Brush one half of each foil square with margarine.
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Place one salmon steak on the buttered half of each foil square.
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Combine the grated ginger and black pepper, then sprinkle evenly over each salmon steak.
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Fold the unbuttered half of the foil over the salmon, pleating the edges tightly to seal the packet completely.
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Place the sealed packets on a baking sheet and bake for 10 minutes, or until the packets puff up and the fish flakes easily with a fork.
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While the salmon bakes, saut the chopped green onions in the remaining margarine in a small saucepan over medium heat.
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Stir in the cornstarch to create a roux, cooking for about 1 minute.
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Gradually stir in the white wine, ensuring no lumps form.
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Pour in the evaporated milk and stir constantly over medium heat until the sauce thickens and comes to a gentle boil.
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Remove the sauce from heat and stir in the lime juice and dash of cayenne pepper.
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To serve, spoon a pool of the creamy sauce onto each plate.
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Carefully open the foil packets and transfer the salmon steaks on top of the sauce.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 261.4kcal
- % Daily Value *
- Total Fat 18.2g28%
- Saturated Fat 4.8g24%
- Cholesterol 55.0mg19%
- Sodium 136.5mg6%
- Total Carbohydrate 1.7g1%
- Dietary Fiber 0.3g2%
- Sugars 0.6g
- Protein 20.2g41%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the foil packets are sealed tightly to trap the steam, which cooks the salmon gently. If the seals leak, the fish may dry out.
For a gluten-free version, ensure your evaporated milk and cornstarch are certified gluten-free, or substitute cornstarch with arrowroot powder.
You can add other vegetables to the foil packets, such as thin slices of fennel, lemon rounds, or cherry tomatoes, before sealing.
The sauce can be made ahead and reheated gently. If it becomes too thick upon reheating, add a splash of milk or water to loosen it.
Garnish with fresh dill sprigs or extra chopped green onions for added freshness and color.
