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Salmon and vegetables "en papillote"
Salmon and vegetables "en papillote"

Salmon and vegetables "en papillote"

Preparation 30 minutes
Cooking time 12 minutes
Servings 4


  • 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


  1. Preheat the oven to 200 °C (400 °F).
  2. In the bowl of a food processor, combine the cauliflower, walnuts and shallot until obtaining a rice-like appearance.
  3. Season and set aside.
  4. In a bowl, coat the zucchini with the orange zest and oil.
  5. Season and set aside.
  6. In a small bowl, stir in the parsley and anchovy paste into the butter.
  7. Prepare four sheets of parchment paper or 38 cm x 51 cm (15 in x 20 in) foil.
  8. Divide the cauliflower mixture over the four leaves, continue with the zucchini mixture, the salted and peppered salmon, then with the flavored butter.
  9. 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.
  10. Let stand 5 minutes before eating.
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