Recipes Sourced & WRITTEN BY Laura Romito (High 5 Salts with benefits)
TASTE CONSALTING RECIPE SERIES
SKIP TO RECIPE
Photo by [Peasant Life]
SALMON COOKED IN PARCHMENT
If you’d like to eat more fish but are nervous about cooking it, or if you just want a quick weeknight meal with very little mess, then try cooking “en papillote”!
Cooking “en papillote” – in parchment paper - is an ancient technique used all over the world. The French use parchment paper, while some cultures use banana leaves, and many in the US use foil.
No matter the wrapper, the results are the same: high heat creates steam inside the packet or pouch, and the natural juices of the fish and vegetables combine with a touch of butter to create a delicious, velvety sauce.
Photo by [Peasant Life]
The best part about this method is how many options there are for ingredients and flavors! You can stay “classic”, with simple salt and pepper, butter, and white wine. You can also try adding some fresh herbs or lemon. If you want to switch things up, add a little soy sauce, ginger, and garlic!
SHOP INGREDIENTS AT THE MARKET
Photo by [Peasant Life]
No matter what flavor you decide to go with, start with these ingredients:
4 to 6 ounces of lean, skinless, fish per person
No more than an inch thick (you can leave the skin on if you’d prefer – you’ll just need to cook it a bit longer)
Try salmon, whitefish, cod, sea bass, red snapper, peeled shrimp, or scallops
Look for the wide variety of options from Frederick’s by Meijer frozen fish in the freezer section, or go with fresh salmon from the meat/seafood department
Vegetables
Cut into 1” long thin strips that are easy to get on your fork and into your mouth!
Try bell peppers, thinly sliced carrots, onions, zucchini, and mushrooms
Some type of fat – either Meijer Unsalted Butter or oil (make sure the oil is ok at high heat like avocado, peanut, or pure olive oil)
Some type of acidity – either wine (Gato Negro Sauvignon Blac), vinegar, or citrus juice
Salt and pepper (or preferably High 5 Original Unboring Salt!)
Photo by [Peasant Life]
INGREDIENTS
4 (5- 6 ounce) Salmon filets
Options: snapper, white fish, grouper, raw shrimp, raw scallops, or other fish you like
If you choose Frederick’s by Meijer frozen fish filets, remove them from the freezer an hour before cooking
2 Cups julienne vegetables
Options: zucchini, squash, bell peppers, leeks or scallions, sweet onions, mushrooms, asparagus in season, or baby spinach and arugula
8 Tablespoons whole unsalted Meijer butter
Substitutions: pure olive oil or avocado oil
4 Tablespoons dry white wine
High 5 Original Unboring Salt or salt and pepper to taste
Four full sheets of parchment paper
For method 1, you’ll need 4 long pieces of butcher’s twine, approx. 8 inches
METHOD 1 (WITH TWINE)
Photo by [Peasant Life]
Pre-heat oven to 425 degrees
Place one sheet of parchment paper on the table
Place 1 tablespoon of butter or oil on the center of the parchment paper
Place fish on the butter or oil, and season with a light sprinkling of High 5 Original Unboring Salt or sea salt
Top with ¼ of the vegetables and season them lightly
Top with another tablespoon of butter and a tablespoon of white wine
Pull up sides of paper and crimp into a tight pouch; tie tightly with a piece of butcher’s twine; trim off additional paper so only about an inch remains above the twine; repeat with remaining ingredients
7. Place packets on a baking sheet and roast in a 425 degree oven for 12 – 15 minutes, until packets are browned and puffed
8. Remove from oven and allow to rest for 5 minutes before serving
9. Cut each packet open below the twine; place whole packet in a shallow bowl or plate to serve, or remove all contents and serve on warm individual plates
10. Serve hot with warm crusty bread and salad
METHOD 2 (FOLDED)
Photo by [Peasant Life]
Pre-heat oven to 425 degrees
Fold a full-size sheet of parchment paper in half (the fold should run across the center of the shortest width of paper); trim the edges so you have a rectangle with two sharp corners along the fold and 2 curved edges; open the “clamshell” you’ve created
Place 1 tablespoon of butter or oil on the center of the parchment paper
Place fish on the butter or oil, and season with a light sprinkling of High 5 Original Unboring Salt or sea salt
Top with ¼ of the vegetables and season them lightly
Top with another tablespoon of butter and a tablespoon of white wine
Starting on one of the sharp corners, make a small fold in the edge of the parchment and crease it well; continue around the entire rounded edge of the paper, making small folds and sealing the packet tightly as you go so no liquid or steam escapes
7. Place packets on a baking sheet and roast in a 425 degree oven for 12 – 15 minutes, until packets are browned and puffed
8. Remove from oven and allow to rest for 5 minutes before serving
9. Unfold each packet; place whole packet in a shallow bowl or plate to serve, or remove all contents and serve on warm individual plates
10. Serve hot with warm crusty bread and salad
Photo by [Peasant Life]
TIPS & TRICKS FROM THE MAKER
Once you’ve chosen your “base ingredients”, you can add different herbs, spices, and seasonings. Try adding oregano, thyme, and basil – either fresh or dried – and then serving the fish with pasta!
Maybe you use a bit of ginger, garlic, and a touch of curry powder, and serve with rice and cilantro!
You might even want to add some extra garlic and your favorite bbq sauce and serve the fish and vegetables with some homemade cornbread!
And here’s a bonus…the packets can be made several hours in advance and refrigerated so they’re great for a party. Pull them out about a half hour before cooking.
You’ll really have to work hard to ruin these or dry out the fish! The parchment and natural juices do a great job protecting the ingredients, and the sauce created with the butter or oil will always save the day.
GRAB YOUR INGREDIENTS AT WOODWARD CORNER MARKET
The options are endless in this simple, old-world technique, and it’s good for beginners and experienced cooks alike! Once you’ve tried it, you’ll see how easy – and fun – it is.
Mix it up, change out the flavors and type of fish & vegetables, and you’ll want to make this delicious, healthy dish at least once a week.
Photo by [Peasant Life]
Shop all the products you need for this recipe at Woodward Corner Market. Follow along as we share more Taste ConSALTing with Laura Romitio from High 5 Salts with Benefits!