We love cooking fish en papillote, which simply means wrapping it in a parchment paper or foil package and then baking it. You can also cook fish this way on the grill. For this recipe, you can use any combination of the vegetables you like or that are in season.
For step-by-step instructions on how to make this recipe, including how to julienne the vegetables and then wrap them together with the salmon in parchment paper or foil, watch the video.
Salmon and Summer Vegetables en Papillote
(From “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper)
- Yield: 4
- 6 tablespoons fresh orange juice
- 1/4 cup hoisin sauce
- 1 teaspoon chopped garlic
- 4 salmon fillets, around 6 ounces each (see buying tips)
- 1/2 pound fresh asparagus
- 1/2 pound zucchini
- 1/2 pound yellow squash
- 1/2 pound carrots
- 2 teaspoons orange zest
- Preheat oven to 425 degrees.
- In a dish large enough to hold the salmon fillets in one layer, whisk together the orange juice, hoisin sauce and chopped garlic. Add salmon, turning it to coat, cover and refrigerate for at least 30 minutes and up to 4 hours.
- Discard tough ends of asparagus. Cut off tips. Cut stalks in half lengthwise and then in half crosswise, to form matchsticks that are around 2 to 3 inches long. Place in a large mixing bowl; add the asparagus tips. Set aside.
- Cut the ends off of the zucchini. Cut the zucchini in half crosswise, then cut each piece into matchsticks that are around 2 to 3 inches long. Put in bowl with asparagus. Repeat process with the yellow squash and carrots. Toss the mixture to combine.
- Tear off four 24-inch long pieces of foil. (Note: if you are grilling, you won’t want to use parchment paper.) Mound 1/4 of the vegetables in the center of one piece of foil. Top with one salmon fillet. Repeat process 3 more times. Sprinkle top of each fillet with 1/2 teaspoon orange zest. Drizzle the marinade over the top of the salmon. Season fish and vegetables with salt and pepper. Fold up two opposite edges of the foil and fold over to seal. Fold ends under and seal. Place packets in one layer on a large cookie sheet and bake for 15 minutes or to desired doneness. Remove from oven and open carefully as the steam will be hot. Transfer salmon and vegetables to a serving platter or individual plates, drizzling cooking liquid from inside the packets over the top.
Variation: Place prepared packets on a preheated grill over medium heat and cook for around 15 to 20 minutes.
Lee talks to KWGN Daybreak (Denver Channel 2) about Salmon and Vegetables in Papillote