| Level: | Easy |
| Total: | 30 min |
| Prep: | 25 min |
| Cook: | 5 min |
| Yield: | 1 servings |
Ingredients
- 1/3 cup julienned fennel bulb
- 1/3 cup julienned leeks, white part only
- 1/3 cup julienned carrots
- 1/3 cup julienned snow peas
- 1 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon whole coriander seed, ground fine
- 1 (8-ounce) salmon fillet, pin bones removed
- 1 orange cut into wedges with white, pithy membrane removed
- 1 tablespoon dry vermouth
Instructions
- Take a 15 by 36-inch piece of parchment paper and fold in 1/2 like a book. Draw a large 1/2 heart on paper with fold of paper being the center of the heart. Cut out heart and open. Lay fennel, leeks, carrots, and snow peas on parchment in center to 1 side of fold. Mix together salt, pepper, and ground coriander. Sprinkle vegetables with 1/2 of salt, pepper, and coriander. Lay salmon on top of vegetables and season with remaining salt, pepper and coriander. Top with the orange wedges and sprinkle with vermouth. Fold other side of heart over fish and starting at top of heart shape, fold up both edges of parchment, overlapping folds as you move along. Once you reach the end tip, twist several times to secure tightly. Place on microwave safe plate and cook for 4 minutes, on high in microwave, or until fish reaches 131 degrees. Open parchment carefully and serve for a complete meal.
Nutrition Facts
| Serving Size | 1 of 1 servings |
| Calories | 604 |
| Total Fat | 31 g |
| Saturated Fat | 7 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 7 g |
| Sugar | 18 g |
| Protein | 50 g |
| Cholesterol | 125 mg |
| Sodium | 1175 mg |
Reviews
I used about half the salt and thought it well-seasoned. Unfortunately, I opened the pouch after 14 minutes on 425 and the fish was still undercooked in the center. I then just tried to seal it back up around my thermometer and put it back in for a few more minutes until 131 degrees. This recipe is tricky because if you under shoot you will end up during our the fish when you pop it back in. I can see why Slton started using immersion cooking.
Ok, I took artistic liberty and cooked my meal on a cookie sheet. Raise the packet up with a screen or silicone trivet. Oven roast at 400 deg for 15 min. Let rest for 5 minutes while you wave the vermouth bottle over your gin martini. Two olives. Sample the martini. Now transfer the packets to plates.
Truly, over the years and through many venues I’ve enjoyed Elton’s skills, wit and knowledge. I suppose microwaving is an acceptable way to cook. I’ve just never felt that nuking a meal was a way to safely cook one.
Truly, over the years and through many venues I’ve enjoyed Elton’s skills, wit and knowledge. I suppose microwaving is an acceptable way to cook. I’ve just never felt that nuking a meal was a way to safely cook one.
Now, when I first heard of this and watched Alton’s episode on Good Eats, I was skeptical. Vermouth? Oranges? Really? It is very good and healthy. When I don’t want to smell up my house with that wonderful salmon smell, I love to make this. Surprisingly easy and tasty.
I served this at a dinner party for 6 and so wanted to use oven instead of microwave. There were several reviewers who used the oven, with pretty wide-ranging cooking times, was surprised how long most of them there, with apparently good results. I followed the 400 degrees for 20 minutes ones and wish I would have followed my instincts and cooked for less time (probably 15 min. at 350 would have been good). Salmon was overcooked and so were veggies. I give this 3 stars only because if I had cooked for shorter time or used microwave, results would have been better.
SOOOO INCREDIBLY TASTY!!!! I COULDN’T BELIEVE I MADE IT MYSELF!!!!
I bought some king salmon and had a basic idea to cook in en papillote with julliene veggies. I had spring onions, fennel, dill, carrots, and was looking for something to tie the idea together. I enjoy Alton’s creativity, so I used the site to get an idea. I thought I had vermouth, but it turned out I didn’t. So I used countreau. It complemented the oranges. But I think the vermouth would have been very nice. It was unseasonably cool today, so I used the oven at 425. 8 minutes. Yummy!
Made this for the family the other night and my kids devoured it in seconds, even my 4 year old! Thanks Alton for such a great recipe!!!
The dimensions of the parchment paper sold in our local grocery stores simply doesn’t allow you to cut out a 15 x 36 inch piece. I just put it in a glass microwave safe dish in the same fashion, covered with plastic wrap with holes for venting and it came out perfect.
Excellent! I made the meal w/o modification. My only recommendation is to season each layer of veggies. I see that some reviewers thought that it was too salty. I used sea salt and did not have a problem.
This meal is fresh and clean and absolutely delicious. It doesn’t get any easier than this. I love love love this dish!