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Salmon and vegetables "en papillote"
Preparation
30 min
Cooking time
12 min
Servings
4
Ingredients
- 4 salmon fillets, 250 g (1/2 lb) each, skinless
- 1/2 cauliflower (350 g [3/4 lb]), in small bouquets
- 125 ml (1/2 cup) walnuts
- 1 gray shallot, quartered
- 1 yellow zucchini, sliced ??0.75 cm (1/4 inch)
- 1 green zucchini, sliced ??0.75 cm (1/4 inch)
- The fine zest of 1 orange
- 30 ml (2 tbsp.) Olive oil
- 125 ml (1/2 cup) chopped parsley
- 15 ml (1 tbsp) anchovy paste
- 60 ml (1/4 cup) softened butter
- Salt and pepper
Preparation
- Preheat the oven to 200 °C (400 °F).
- In the bowl of a food processor, combine the cauliflower, walnuts and shallot until obtaining a rice-like appearance.
- Season and set aside.
- In a bowl, coat the zucchini with the orange zest and oil.
- Season and set aside.
- In a small bowl, stir in the parsley and anchovy paste into the butter.
- Prepare four sheets of parchment paper or 38 cm x 51 cm (15 in x 20 in) foil.
- Divide the cauliflower mixture over the four leaves, continue with the zucchini mixture, the salted and peppered salmon, then with the flavored butter.
- Close the papillotes by folding the edges well. Place on a baking sheet and cook for about 12 minutes in the center of the oven.
- Let stand 5 minutes before eating.
