Salmon En Papillote

Okay, we're done with indulging ourselves with our Valentine's Day dinners and chocolates.  Most of us probably threw caution to the winds and enjoyed meals that were likely too rich and too high in calories. So, it's time to get on track with healthier meals that will leave us full and satisfied.  We know being  hungry is the key to munching on the nearest available snack, but  adding lots of vegetables to a dish will fill us up and keep the hunger pangs away.

Normally, when I fix this dish I prepare it in the order stated in this printed recipe.  But I wanted to show you the amount of satisfying veggies that will help satiate your appetite, so I placed them on the piece of salmon, rather than under it.

Notice, too, that there is little clean-up involved in making this recipe.  And that's a good thing.

 



 

 

Salmon En Papillote

1 pound fresh Salmon, skin removed, rinsed and patted dry

8 cherry tomatoes, sliced and mashed with juices

5 scallions, diced

1 medium zucchini, sliced into thin strips

1 medium carrot, sliced into thin strips

2 small red potatoes, sliced into thin rounds

1 small mini bell pepper sliced into thin rounds

¼ teaspoon Joe and Son’s Chipotle Olive Oil OR cooking spray for prepping the foil

1 teaspoon Joe and Son’s Chipotle Olive Oil

1 teaspoon Joe and Son’s Sicilian Lemon Balsamic Vinegar

Salt and Pepper

Aluminum foil or Parchment paper for creating a cooking bag

Preheat the oven to 400 degrees.

Cut a piece of heavy duty aluminum foil about 12’ x 16” in size, or large enough to be able to hold the fish and veggies when completely sealed.

Place the foil on a flat surface. Spray, or coat with oil, the center of the foil paper.

Salt and pepper the potatoes, carrots and zucchini. Place in the center of the prepped foil or parchment paper.

Salt and pepper both sides of the salmon filet and place this on top of the vegetables.

Top the salmon with the scallion slices, the mashed tomatoes and the bell pepper rounds.

Drizzle the fish with the Chipotle Oil and Lemon Balsamic Vinegar.

Tightly fold and seal the foil to create a pouch, leaving some room for steam to accumulate within the pouch.



Place this on an oven proof tray and bake at 400 degrees for about 20 minutes. The vegetables will be cooked, but still a bit al dente.

Carefully open the cooking pouch and spoon the juices over the fish. Serve hot.