J’Ande’S Salmon En Papillote
Description
This elegant yet simple salmon en papillote features fresh fillets steamed in their own juices alongside tender zucchini and yellow squash. The dish is infused with aromatic herbs like dill, thyme, and rosemary, creating a fragrant and flavorful experience. A rich sauce of melted butter, fresh lemon juice, Merlot wine, and Grand Marnier liqueur adds a sophisticated citrus-orange note that complements the fish perfectly. Baked at high heat in sealed parchment packets, the salmon remains moist and flaky while the vegetables become crisp-tender. It is an impressive weeknight dinner that requires minimal cleanup and delivers restaurant-quality results. Perfect for special occasions or when you want to treat yourself to a healthy, gourmet meal without the fuss.Ingredients
Directions
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Preheat oven to 500 degrees F (260C).
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In a small saucepan, melt the butter over low heat and stir in the fresh lemon juice. Set aside.
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Cut two circles of parchment paper, approximately 10 to 11 inches in diameter.
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Slice the zucchini and yellow squash lengthwise into thin strips or slices.
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Slice the onion into thin 1/8-inch rounds.
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Heat a large cast-iron skillet or saut pan over medium-high heat. Coat with non-stick cooking spray.
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Quickly sear the zucchini, yellow squash, and onion slices on both sides until just tender-crisp. Do not overcook or saut them fully; they will finish cooking in the oven. Season lightly with salt if desired.
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Place half of the seared vegetable mixture (onion and zucchini) on one half of each parchment circle.
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Place a salmon fillet on top of the vegetables. Generously season the salmon with cracked pepper, garlic powder, dill weed, thyme, rosemary, and salt.
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Top the salmon with the remaining seared vegetables (yellow squash and any green pepper if available).
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Spoon 2 tablespoons of the lemon-butter mixture, 2 tablespoons of Merlot wine, and 1 tablespoon of Grand Marnier over the salmon and vegetables in each packet.
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Fold the parchment paper over the filling and tightly seal the edges by folding them over repeatedly to create a secure envelope.
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Place the sealed packets on a baking sheet and bake in the preheated oven for 7 to 10 minutes, or until the salmon is cooked through and flakes easily with a fork.
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Carefully open the packets (watch for steam) and serve immediately.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 153.3kcal
- % Daily Value *
- Total Fat 12.3g19%
- Saturated Fat 7.7g39%
- Cholesterol 32.2mg11%
- Sodium 102.0mg5%
- Total Carbohydrate 5.0g2%
- Dietary Fiber 0.9g4%
- Sugars 3.0g
- Protein 1.0g2%
* 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 parchment packets are sealed tightly to trap the steam, which cooks the salmon gently and keeps it moist.
If fresh lemon juice is not available, bottled juice can be used, but fresh yields a brighter flavor.
Grand Marnier adds a subtle orange liqueur note; if unavailable, you can substitute with orange juice and a teaspoon of orange zest, though the flavor profile will differ slightly.
Be careful when opening the packets as the steam inside will be very hot.
This recipe works well with other firm white fish if salmon is not preferred, but adjust cooking time accordingly as white fish may cook faster.
