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My review
Parchment Salmon Packages with Asparagus
2
Lizzie Mac
"These elegant packets look complicated, yet are quite simple to prepare. A seasoned salmon fillet is placed onto asparagus spears and wrapped in parchment paper using a French cooking method known as 'en papillote'. For maximum effect, snip the packets open at the dinner table, so the diner is presented with the wonderful, concentrated aromas! Serve with rice or fingerling potatoes."
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Ingredients
23 m servings 523Original recipe yields 2 servings (2 packets)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 400 degrees F (200 degrees C).
- Stir together mayonnaise, mustard, dill, tarragon, lemon juice, lemon zest, garlic, and soy sauce; season to taste with hot sauce, and salt and pepper. Sprinkle the salmon fillets with salt and pepper, then spread on all sides with the mayonnaise mixture; set aside.
- Cut two 12 to 14-inch squares from a roll of parchment paper. Fold each piece in half along the longer side and cut a half-heart shape away from the fold, just like you did in elementary school to make valentines. Open the paper hearts and smear the top-side of each sheet with a little vegetable oil, and place 4 asparagus spears onto one side. Place the salmon, skin-side down, on top of the asparagus spears.
- Fold the parchment paper over the salmon (like closing a book). Roll the edges inwards to seal, leaving you with a secure packet. Place the packets onto a baking sheet.
- Bake in preheated oven until the parchment has turned golden brown and a kitchen thermometer inserted into the salmon reaches 125 degrees F (52 degrees C), 6 to 10 minutes.
- To serve, place unopened packets onto dinner plates accompanied by the lemon wedges. Use kitchen shears to snip open the packets at the dinner table, to release the aroma the moment before eating!
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Reviews
Read all reviews 2530 Ratings
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Most helpful positive review
4/30/2007
I love salmon and am always looking for a new way to make it. My daughter & I made this together. This came out awesome. The salmon was very flavorful and the asparagus was done perfectly (not...
Most helpful critical review
1/10/2014
The fish turned out really nicely, but the asparagus was still too raw and the veggies turned the entire bottom of the parchment packet into a soggy wet mess. I'd say it was a mixed result with ...
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4/30/2007
I love salmon and am always looking for a new way to make it. My daughter & I made this together. This came out awesome. The salmon was very flavorful and the asparagus was done perfectly (not...
3/7/2011
I loved the concept of this recipe. I made the sauce as directed. Before putting it on the fish, I added more mayo because I found the dijon too overpowering. I also increased the amount of ta...
4/6/2011
Excellent way to cook salmon (or any type of fish really) as it stays moist from being steamed in the parchment packet. After reading reviews, I made 2 separate packets and cooked the fish in o...
2/2/2010
This recipe was one that I used for a dinner party a few months ago and it was a huge hit. Everyone raved about how moist the salmon was and how tasty it was. My husband later requested it as ...
5/21/2007
This was very good. I'm not normally a fan of fish, but the flavor of this dish was great. I didn't quite understand why you'd cut the parchment into a heart first, so I just used it as a squa...
2/24/2010
Absolutely excellent and very easy to make. Thank you so much for this recipe. Husband loved it and even our toddler ate it.
7/6/2009
Fresh herbs and asparagus made this salmon dish healthy and delicious. We used frozen salmon fillets with great results.
3/26/2011
This was really good. Altho I will not put asparagus in it next time. It tasted fine but it went soggy. The skin from the salmon also stuck to the asparagus, making it hard to eat. I dont kn...
2/11/2009
This turned out Fantastique! I Lived in France for a dozen years, so cooking in papillote (parchemin paper) was not new to me. I used to have a similar recipe, but lost it. This is as fine, if n...