Salmon Baked In Foil Packages Saumon En Papillote Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.
• Place a salmon fillet, oiled side down, atop a sheet of foil. Wrap the ends of the foil to form a spiral shape. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Rinse salmon fillets in cold water, place onto a plate, and squeeze a lemon over the salmon. Sprinkle fillets with salt and black pepper.
• Fold a piece of parchment paper in half crosswise, and center a salmon fillet on one side of the paper. Place 1 or 2 lemon slices on top of the salmon, and surround with 2 cut-up asparagus spears. Sprinkle 2 tablespoons of green onion over the lemon slices, and fold the parchment paper over the salmon. Fold the edges of the paper over several times, all around the open edges, to seal the salmon into a parchment paper envelope. (Do not tape the parchment paper closed.) Place the sealed envelopes onto a baking sheet, and brush the tops of each packet with about 1 teaspoon of olive oil.
• Bake in the preheated oven until the asparagus is tender and the salmon is opaque and slightly flaky, 20 to 25 minutes. To serve, place a packet onto a plate, and cut open the paper to release the aroma.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine 1/2 cup olive oil, lemon juice, garlic, brown sugar, oregano, thyme, salt, and pepper in a bowl.
• Place a large piece of aluminum foil on a baking sheet and brush with olive oil. Place salmon in the middle of the foil, skin-side down. Drizzle with olive oil mixture. Fold up the edges of the foil over the salmon to create a packet, making sure to seal the edges.
• Bake in the preheated oven until fish flakes easily with a fork, 20 to 25 minutes. If your salmon fillet is very thick, it can take longer. Garnish with fresh parsley and lemon slices.

Steps:

• Heat the oven to 400 degrees. Cut 4 large heart-shaped pieces of parchment paper or foil, and place them on a sheet pan. Fold the parchment or foil in half down the middle, place a fillet with its garnishes and seasonings on one side of each, fold the other side over and crimp the rounded edge tightly closed.
• Place in oven for 10 to 15 minutes, depending on how done you'd like to serve the salmon. The packages should puff up and make for dramatic serving.

Steps:

• For each of 4 packages, place one 12-inch-long sheet of aluminum foil on top of another. Smear top sheet with 1/2 tablespoon olive oil, and layer a fillet of salmon, 6 tomato halves, salt and pepper, 4 basil leaves and another half tablespoon oil. Seal package by folding foil onto itself and crimping edges tightly. Repeat to make other packages, and refrigerate until ready to cook, no more than 24 hours later.
• When you are ready to cook, heat oven to 500 degrees. Place packages in a roasting pan. (Or they can be cooked on top of the stove in 2 skillets over medium-high heat.) Cook 5 minutes (for medium-rare) to 8 minutes from the time the mixture starts to sizzle, or roughly 10 to 12 minutes total.
• Let packages rest a minute, and cut a slit along the top with a knife. Use a knife and fork to open the package. Spoon the salmon, garnish and juices onto a plate, and serve.

Steps:

• Preheat the oven to 425 degrees F.
• Cut two 15-by-24-inch pieces of parchment. Fold each in half crosswise like a book, then cut each into a heart shape. Open the hearts and place on a rimmed baking sheet.
• In a medium bowl, stir to combine the olives, capers, shallot, bell pepper, leeks and garlic. Add the vinegar and 1 tablespoon of the olive oil; stir to coat. Season lightly with salt and pepper--the capers and olives add their own saltiness to the mixture.
• Season both sides of each salmon fillet with salt and pepper. Place 1 fillet near the fold of each parchment heart. Drizzle each fillet with 1 tablespoon each olive oil and sambuca. Place 1 bay leaf on each fillet then top evenly with the olive mixture.
• Fold the halves of each heart together, crimping along the edge from top to bottom. When you reach the pointed end, twist it to shut each packet.
• Bake the packets on the baking sheet until they are slightly puffed and the salmon is cooked, 13 to 15 minutes. Remove from the oven, place on plates and carefully cut open the packets at the table.

Steps:

• Preheat the oven to 525 degrees, or the hottest temperature possible. Place a baking sheet in the oven and let heat at least five minutes.
• Holding the knife at an angle, cut the salmon into very thin slices as if you were slicing smoked salmon.
• Lay out a length of heavy-duty aluminum foil or nonstick kitchen parchment on a flat surface. Invert a 12-inch round baking dish, such as a cake pan, on the aluminum foil and trace around the pan with a sharp knife to cut away one round. Continue until you have four foil rounds.
• Scrape and trim the carrots and cut them crosswise into 1-inch lengths. Cut each length into thin slices. Stack the slices and cut them into very thin matchlike strips. There should be about 3 cups.
• Cut off and discard the bottom of each mushroom. Cut the caps crosswise into thin slices. There should be about 2 cups.
• Heat two tablespoons of butter in a saucepan and add the mushrooms. Sprinkle with lemon juice. Cook, shaking the skillet and stirring, about 1 minute. Add the carrots, scallions and salt. Cover. Cook 7 to 8 minutes. Add the tarragon and stir. Cover and set aside.
• Place each round of paper or foil on a flat surface and brush all over with butter. Spoon an equal portion of the carrot mixture slightly off center on each round, leaving an ample margin for folding over.
• Cover the vegetable mixture with slices of raw salmon, leaving them slightly overlapping but making a compact row that just covers the vegetables. Sprinkle each serving with 2 teaspoons of finely chopped shallots and one teaspoon of wine. Sprinkle with salt and pepper.
• Fold over each round of foil or paper to completely enclose the filling. Fold and pleat the margins of each round over and over to seal the filling as tightly as possible.
• Arrange the packages neatly in one layer on the preheated baking sheet. Place in the oven and bake 7 minutes.