Salmon en Papillote with Broccoli and New Potatoes
INGREDIENTS
I N G R E D I E N T S
6 oz salmon filet
2 yukon potatoes, sliced 1/4’’ in thickness
1 bunch broccoli, cut into bite sized pieces
1/4 tsp smoked chili flakes
2 garlic cloves, thinly sliced
1 tbs fennel fronds
salt and pepper, to taste
1 tsp butter
parchment paper
GARNISHES
fresh lemon juice
DIRECTIONS
preheat oven to 375°F
I. cut a sheet of parchement at about 12-16 inches in length. fold the piece of parchment paper in half and using scissors cut it into a half heart shape
II. place the sliced potatoes on one half of the parchment paper in the center. season with salt and pepper to taste. place the salmon filet on top and season to taste with salt. nestle the broccoli and garlic around the salmon and season with salt and pepper. top the salmon with the smoke chili flakes and fennel fronds and gently fold the other half of the parchment paper on top.
III. fold the edges of the parchment paper on top of itself, sealing the parcel completely. bake for 15 minutes or until salmon is cooked through.
IV. gently slice open with a knife and serve hot with fresh lemon
makes one serving.
note: you can use any fish or vegetable in this recipe. do note the cooking time may vary depending on the vegetable, cut size, and thickness of the fish selected.
