SALMON EN PAPILLOTE
The best wild salmon comes from Alaska and swims in the Yukon River. The Keta-salmon from the Yokun River is oily, beautiful reddish of color and wild. You can make a delicious papillote with this salmon. This is a simple dish that is quick to prepare on the barbecue or in the oven at 180 degrees. The fresh and sour flavors of the ingredients goes well with the unique flavor of the salmon. Enjoy!
Cover a piece of aluminum foil with baking paper and put the salmon fillet on it.
Sprinkle the salmon fillet with fish stock. Add the spring onion, capers, cherry tomatoes, dill, black olives and parsley to the salmon.
Zest half a lemon and add 1/3 lemon juice. Sprinkle the salmon fillet with two tablespoons of olive oil and season with salt and pepper.
Fold the salmon in baking paper and aluminum foil. Keep some space so that steam can circulate inside of the package.
Place the salmon for about 8-10 minutes on both sides on the preheated barbecue or in an oven on 180 degrees C.
Remove the salmon from the barbecue and serve with three slices of lemon. Sprinkle the salmon with a few drops of olive oil and place the rocket on it. Enjoy your delicious, healthy salmon package.
- 700 g salmon fillet, without skin
- 2 tbsp of fish stock
- 2 spring onions, in rings
- 2 tbsp of capers
- 6 cherry tomatoes, in quarters
- handful of fresh dill, finely chopped
- handful of black olives, cut in half and pitless
- handful of parsley, finely chopped
- 1 lemon
- olive oil
- salt and pepper
- handful of rocket