If you look at how we are eating this year, the secret to a long, vibrant life is beautifully simple: love your brain. We are all craving those wonderful, nourishing Omega-3s, and there is truly no lovelier way to them than with a glossy, tender fillet of salmon.
My Absolute obsession with salmon began during a dreamy few years spent living in Copenhagen. To the Danes, salmon isn’t just a meal – it is a daily ritual. They have completely mastered the art of eating for wellness, making sure this beautiful fish graces everything from cozy weeknight dinner tables to candlelit bistro menus. I have to confess, my ultimate Copenhagen indulgence was wondering down to a local spot for smorrebrod: whisper-thin, velvety slices of fresh and smoked salmon, piled high over fresh, crusty breads.
To bring a bit of that European magic into my kitchen, I am preparing this dish “En Papillote”. It sounds delightfully fancy, but it is just a classic French trick of wrapping the fish inside a snug little parchment paper envelope. As it bakes the salmon cradles a vibrant splash of savoury Asian sauces, sealing in every single drop of rich, delicious moist. It is a permanent favourite in my home because it feels like an absolute luxury, yet whispers onto the table in minutes.
Ingredients
- 500 grams salmon or 150 grams salmon fillets
Ingredients for the Sauce
- 3 tablespoons soya sauce
- 3 tablespoons sweet chilli sauce
- 2 tablespoons Agave syrup
- 1 tablespoon sesame oil
- 6 coriander stalks, finely chopped
- 8 Thai basil leaves, finely chopped
- 3 slices of ginger, finely chopped
- the zest of one lime
- 1 garlic clove, finely chopped
- 1 red chilli, finely chopped
- 1 tablespoon olive oil for greasing
- black pepper and salt to taste
Method
- First make the sauce by mixing in a small bowl the soya sauce, chilli sauce, Agave syrup and sesame oil.
- Add the chopped ingredients to the sauce bowl. Mix them well with a spoon.
- Deeply score the salmon cross way with a sharp knife.
- Brush the salmon between the cracks and on top with the sauce obtained. Let the salmon rest for half an hour to marinate.
- Preheat the oven to 180C.
- Brush the wax paper with a bit of olive oil. Place the salmon fillets on circles or squares of wax paper.
- Scrunch up the edges of the wax paper, so the sauce doesn’t pour off. Place the wax paper on top of the foil paper.
- Place the fish (skin side down on the wax paper, if the salmon still has the skin on). Fold the wax paper and then place it on the foil paper. Fold the parcel with the foil paper. With a knife score a hole to let the steam out when cooking. Repeat these steps to make the other parcels.
- Place the parcels on a baking tray then place the baking tray into your hot oven and cook for 18 to 20 minutes.
- Remove the tray from the oven and let the parcels stand for a minute before carefully unwrapping and checking that the salmon is cooked through.
- Transfer the parcels to individual plates and carefully unwrap them before serving.
- Garnish the salmon with slices of red chilli and lime. Serve immediately with warm bowls of Jasmin rice.
Tips
- A fresh piece of salmon looks bright pink and marbled with a little fat.
- Wild salmon is usually better, however most salmon today is farmed.
- Cut the fillets with a well sharpened knife.
Perth to Paris Recipes 