Name: Salmon En Papillote Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: French
Ingredients: 1 medium Eggplant, peeled & diced small; 1 medium Zucchini, diced small; 16 Cherry Tomatoes, cut in half; 1/4 cup Olive Oil; 1/4 teaspoon Sea Salt; 1/8 teaspoon White Peppercorns, coarsely cracked; 4 x 6 ounce Filets of Salmon; 1 head Lambs Lettuce, cleaned; 1 Lime, juiced

Salmon can make for a quick and excellent meal, packed full of omega-3 fatty acids that feed our brains, yet low in saturated fat, high in protein and B12 vitamins. In the USA, the wild salmon season is at its prime from May through October; the common types of wild salmon include Chinook, Coho, Sockeye, and Pink salmon. Choosing the best quality of salmon is important. Farmed salmon tends to have a lower price tag and is similar in taste and texture to wild salmon: be sure to check with your seafood provider to ensure the farmed salmon is sustainable and farmed organically without any added chemicals. Other ways to hook the perfect fresh fish include checking the smell of the fish. The smell should be the first sign of a nice piece of fish; it should smell like the sea and not spicy. The eyes of the fish should be clear and not yellow, bloodshot, or sunken in. Another tell-tale sign is the feel of the fish. It shouldn't be sticky or slimy to the touch. Instead, the flesh should be firm when pressed and not mushy. A clean seafood shop will have their fish displayed on a pile of ice and be knowledgeable and able to answer any of your seafood questions.

For this recipe of Keto Salmon En Papillote, a French general cooking term for cooked on paper, almost any food item can be cooked en papillote, including chicken, seafood, or vegetable dishes. It's very similar to wrapping ingredients in banana leaves, corn husks, or grape leaves; it allows the items to steam inside the paper or wrapper, creating an abundance of flavor without adding a lot of fat when cooking. This method also allows quick clean-up as the only equipment needed is a bowl, baking sheet, and cutting board. For this easy keto meal, the salmon is cooked with Mediterranean-style vegetables consisting of seasoned tomatoes, eggplant, zucchini, fresh lime juice, and a small green salad. Some suggested side dishes are Classic Bakes recipes for Cauliflower Rice or Garlic Parmesan Asparagus.

This dish will leave you feeling light and healthy, with room for dessert. Feel free to finish the meal with a slice of Keto Carrot Cake.

Salmon Cooking Times and Temperatures:

Rare 120F, cooking time 7-9 Minutes

Medium Rare 125F, cooking time 10-12 minutes *recommended

Medium 135F, cooking time 13-15 minutes

Medium Well 145F, cooking time 16-18 minutes

#Brunch #Diabetic Friendly #Gluten Free #Ketogenic #Low Cholesterol #Low Fat #Paleo #Pescetarian #Comfort Food #Family Dinners #Healthy Dinners #Healthy Lunches #Fish #Seafood #Vegetables #Baking

How long does salmon need to bake in the oven?

The cooking time for baking salmon in the oven depends on how thick the salmon filet is and how you like your fish cooked. For a 6-ounce filet of salmon, it takes approximately 13-15 minutes in the oven at 375 degrees Fahrenheit.

What can marinades add to fish?

Marinades are great ways to add some flavor to your fish. There are numerous marinades that match perfectly with fish. Some favorites include garlic and fresh herbs, lemon and dill, Asian, miso, curry, BBQ, blackened and so many more.

How long should you marinate salmon?

Salmon only needs to marinate for 1 to 2 hours to reach the flavor benefits. This is even less time if the marinade includes any citrus fruit as this will almost instantly start to cook the fish. To infuse citrus flavors into any fish marinades, it's best to add a few sections of the citrus peel. This adds the flavors without cooking the fish; the juice can be added after the fish is cooked or right before cooking.

Can I marinate fish in lemon juice overnight?

No, you cannot marinade fish in lemon juice overnight as the acidity from the citrus juices will start to chemically cook the fish. This is great for Ceviche; however, it's not ideal for fish that it is intended to be cooked. Add the juice right before or after cooking.

Author: Jennifer Dodd

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Time & Serves

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Serves

Ingredients

1 medium Eggplant, peeled & diced small
1 medium Zucchini, diced small
16 Cherry Tomatoes, cut in half
1/4 cup Olive Oil
1/4 teaspoon Sea Salt
1/8 teaspoon White Peppercorns, coarsely cracked
4 x 6 ounce Filets of Salmon
1 head Lambs Lettuce, cleaned
1 Lime, juiced

Instructions

Preheat the oven to 375 degrees Fahrenheit and cut 4 pieces of parchment paper large enough to cover the vegetables and salmon.

Add the eggplant, zucchini and tomatoes into a medium-sized bowl, toss the vegetables with 3/4s of the olive oil, salt and white peppercorns.

Lay out the parchment paper onto the countertop and portion the vegetables evenly onto each piece of parchment paper.

Top each with a salmon filet, and use a pastry brush to brush each of the pieces of salmon with the remaining olive oil, salt, and white peppercorns.

The easiest way to seal these off is to fold over the center of each papillote and tie it with a piece of butcher's twine. Then, take the ends, giving them a twist shut.

Place all the salmon en papillote onto a baking sheet and cook according to your preferred temperature.

Once the salmon is ready, remove the tray from the oven and let rest for 1-2 minutes.

Carefully cut off the twine with a pair of scissors being careful of any hot steam escaping. Peel the parchment back adding lettuce and lime juice to each parcel. Place them directly onto an entrée plate or take out of the paper before serving if you like.

Nutrition Disclosure