| Level: | Easy |
| Total: | 45 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt and freshly ground black pepper
- 1 tablespoon canola oil
- 1 bulb fennel, cut into 1/4-inch slices
- 2 small Yukon gold potatoes, peeled and sliced 1/8 inch thick
- Four 5-ounce skinless salmon fillets
- 1/4 cup white wine
- 2 tablespoons butter, separated into 4 pats
- 1 tablespoon minced fresh tarragon
- 1/4 shallot, finely minced
- 1 cup pitted manzanilla olives, rinsed, drained and finely chopped
- 1 tablespoon capers in brine, rinsed, drained and finely chopped
- 1 anchovy, minced
- 1 clove garlic, minced
- 1/4 cup olive oil
- 2 teaspoons lemon juice
- 1 teaspoon honey
- 1 tablespoon minced fresh parsley
Instructions
- For the salmon: Preheat the oven to 300 degrees F. Bring a pot of water to a boil and season with salt.
- Put the canola oil in a pan set over medium-high heat. Season the fennel with salt and pepper. Once the oil is hot, add the fennel and cook on one side until golden brown, 2 to 3 minutes. Set aside.
- Meanwhile, cook the potato slices in the boiling water for 3 minutes, then drain and set aside.
- Cut 4 pieces of parchment paper into large heart shapes, then fold in half. Lift one side of each parchment heart, put some fennel in the center of the bottom half of each, then shingle the potatoes on top and follow with a piece of salmon. Top each salmon piece with a quarter of the white wine, butter, tarragon and shallots. Season with salt and pepper.
- Begin to close the parchment pieces by crimping the edges in small folds, continuing to fold over part of the previous fold, until the packets are completely closed. Place the packets on a baking sheet and bake for 15 to 18 minutes, depending on your desired doneness.
- For the tapenade: While the salmon is in the oven, combine the olives, capers, anchovy and garlic in a bowl. Add the olive oil, lemon juice and honey and mix until combined. Finish with the minced parsley.
- Open the packets at the table and top each with a spoonful of the tapenade.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 652 |
| Total Fat | 47 g |
| Saturated Fat | 11 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 33 g |
| Cholesterol | 94 mg |
| Sodium | 857 mg |
Reviews
This recipe is awesome! Made it exactly, and I’m not sure I would change a thing. The olive tapenade really made the dish. But what else would you expect from an iron chef?
One word – DELICIOUS! I am a Weight Watcher so want to include more fish in my diet.
This recipe was very flavorful. The salmon was cooked to perfection (per other comments, I cooked for 20 minutes). It was very moist. The tapenade is a must. I will be making this again….and again!
This recipe was very flavorful. The salmon was cooked to perfection (per other comments, I cooked for 20 minutes). It was very moist. The tapenade is a must. I will be making this again….and again!
Sea Bass en Papillote seen on the Kitchen March 29, GZ made it so appealing that I wish I would have copied it down. I will use this recipe and adapt to what I watched on The Kitchen.
Fabulous again GZ! Although I did par cook my potatoes a little bit longer. And I also cooked salmon for 20 minutes. But that’s just a preference thing. The flavors were perfect!!
We have had this amazing entree twice now, and it is one of our new favorites. My wife LOVES salmon……me….not so much, but I must admit that this method truly puts s wow factor in the salmon. Everything is in harmony. And yes, one could easily “make it their own” with some slight modifications. The parchment paper is a perfect vessel, and could easily be done for a party of six, or a few more. Outstanding.
I did it for my son bday party, I had very good compliments … goal accomplished
Delicate and delicious! I agree that everything needs to be cooked a little longer and I stopped using anchovy in the tapenade because it was salty enough for me. This dish is so elegant and tasty. Love it!!!
My 14 yr old daughter made this for me for Mother’s Day (with a little help from Mom). Easy to put together and delicious! A few changes-We used the microwaved little potatoes in a bag cooked 1 minute less. Since she didn’t care for olives, we served with the Publix lemon dill finishing sauce. Also, I like my salmon more cooked than not, so 20 minutes cook time. We served with roasted asparagus and a dinner roll plus a nice white wine. Very elegant!
I made this dish for dinner today. The flavors were wonderful. Both veggies however needed to be par cooked a bit longer. My potatoes were harder than I like and the fennel could have been sauteed a bit long. I will be making this again but with the veggie adjusted cooking time and a tad longer on the salmon as well.
Love Love Love! Delicate flavor so delicious. Browning the fennel changes the flavor. I didn’t think I would like this dish at all, with fennel and tarragon. I new Family Favorite!