I got this lovely piece of salmon on sale for $2 and decided to steam it in parchment paper. To make the papillote the fancy shmancy way, cut the parchment paper into a heart but it really is not necessary. I put the salmon in the parchment and sprinkled salt and pepper on it, added some fresh dill and then doused it with white wine. Then I folded the parchment over and folded and overlapped the paper all the way around to make sure there was a tight seal.
I put the salmon en papillote into my bamboo steamer lined with parchment paper and threw in some broccoli. I could have put the broccoli in with the salmon but I like to keep meat separate. I steamed the fish and the broccoli for ten minutes.
My “cream” sauce ended up just being melted butter with some white white, white vinegar and shallots but was still absolutely delicious! This technique is super easy and healthy, if you don’t slather it with sauce like I did.
The next day I melted some of the butter “sauce” in a saute pan and heated up the broccoli and salmon and then added some pasta to it and sprinkled it with wine and lemon juice. What a fantastic dish made from leftovers!
adore your recipe. from time to time I prepare gilthead en papillote, the taste is so intensive and concentrate. I can imagine how good your salmon was. greetings from overseas… Anja
I’ve never cooked with parchment paper. Must give it a go. Love salmon too.