Salmon en Papillote

Copyright 2012 LtDan'sKitchen blogs

As the name infers, this is quite a fancy way of cooking salmon. En papillote is a French method of cooking food in a pouch usually made of parchment paper. Paper bags and foil also works in this case. The idea is to keep all the moisture inside the bag which infuses the dish with both flavor and moisture. A perfect example is this salmon dish cooked in a Newberg sauce and not much else. What you get is a very delicately flavored yet perfectly cooked salmon. The sauce has a Dijon mustard base and resembles a bechamel sauce in preparation and texture. I think that if you plan to serve salmon for a party, you can definitely serve this and impress your guests. They'll never know it is quite simple to make this dish.

The recipe is adapted from my America's Country Inn cookbook and is a recipe from the Lake Quinalt Lodge in Washington state. I've made this a number of times and every single time, I'm impressed by it. I hope you will be too. 

Salmon en Papillote - Adapted*

6 salmon fillets, 5-6 oz each
salt and pepper
paprika
6 brown paper bag
2 tbsp unsalted butter
lemon, cut into wedges

Newburg Sauce:
2 tbsp unsalted butter
2 tbsp + 1 tsp flour
2 tsp Dijon mustard
dash of cayenne pepper
1/c cup broth
1/2 cup half and half
1 tbsp sherry

1. Lightly season the salmon with salt and pepper and a dash of paprika. Set
    aside in the fridge

2. Melt the butter and brush the paper bag on the side where the fish will be
    laid. Preheat oven to 400°F.

3. Make the sauce by melting the unsalted butter in a saucepan over medium
    heat. Add the flour and mustard and mix well. Add the broth and stir until
    smooth. Stir in the half and half and sherry and cook for another minute.
    Season with a dash of cayenne pepper.

4. Spoon about 2 tbsp of the sauce on the buttered brown bag. Lay one
    seasoned salmon on top of the sauce and spoon another tablespoon of the
    sauce on top of it.

5. Seal the bag and bake at 12-15 minutes. To serve, break open the bag and
    garnish with wedges of lemon.

*Cole, N.M.; Cummins, M.J.: Editor, America's Country Inn Cookbook, the R.T. French company, Rochester, New York:1984.