Coho Salmon En Papillote
Whole individual Coho salmon opened flat and layered with sliced new potatoes, julienned onions, tomatoes, preserved lemon, Kalamata olives, and fresh herbs, then baked sealed in a parchment heart until puffed and golden.
Ingredients
- 4 tbsp olive oil
- 4 each individual whole Coho salmon, scaled, gutted and opened flat
- 0.5 lb small new potatoes, sliced 1/4-inch thick
- 1 cup julienned onions
- 8 slice tomatoes, about 1/2-inch thick
- 0.3 cup julienned preserved lemon
- 0.5 cup Kalamata olives, pitted and halved
- 4 tbsp finely chopped fresh mild herbs (basil, chervil, parsley, tarragon)
Instructions
- 1
Preheat oven to 400°F. Fold 4 large sheets of parchment paper (16.5 x 24.5 inches) in half, and cut a half-heart shape from the fold. Open to reveal heart shapes. Brush each with 1 tbsp olive oil.
- 2
Season the salmon with salt and pepper. Place each salmon on half of a parchment sheet.
- 3
Season and layer in this order over each salmon: potatoes, onions, tomatoes, preserved lemon, olives. Sprinkle 1 tbsp herbs over each.
- 4
To close: fold the second side of the paper over, then fold and twist the edges, working from the bottom, until the bag is fully sealed.
- 5
Place bags on a baking sheet. Bake until parchment is puffed and golden, about 20 minutes.
- 6
To serve: place a bag on each plate, slit in an 'X', and fold back the paper. Serve hot.