Favorite Recipes, Food & Cooking Tips & Recipes — May 24, 2016 at 5:09 pm

Oregano & Meyer Lemon Salmon En Papiollote


For a taste of spring, consider this elegant and deceptively easy to prepare salmon dish perfumed with fresh oregano and slightly sweet Meyer lemons. (Serves four.)







Heat oven to 450-degrees

Four salmon fillets, about 6 ounces each and about 1-inch thick, remove any bones

To make the oil, in a glass heatproof measuring cup, mix together:
1/4 cup good quality extra virgin olive oil
1 clove garlic, crushed
1 medium shallot, finely minced
Zest from one Meyer lemon, reserve the juice
1 heaping tablespoon fresh oregano, chopped (if using dried, use only a fat pinch)

Microwave the ingredients for 50 seconds. The shallots should be transparent at this point. Set aside to cool.

Meanwhile, julienne (cut into matchstick-size pieces) the following vegetables:
1 large carrot, peeled
1 large red bell pepper
1 medium leek, well-washed, white and light green parts only

Combine the vegetables in a bowl and drizzle half of the flavored oil, along with 1 or 2 tablespoons of the reserved Meyer lemon juice and add salt and pepper to taste. Mix well and let sit at room temperature for 15 to 20 minutes.

To assemble: Salmon-en-papillote_raw
Salmon en papillote_wrapped

Place one fourth of the vegetables in the center of one half of the heart-shaped parchment. Top with a piece of salmon, spread a teaspoon or so of the remaining flavored oil on top of the fish, add salt and pepper to taste. Seal the parchment by folding the other half of the heart over to meet the edges, folding them over one another and then pressing them down tightly. Bake for about 9 minutes. Don’t bake them longer because the fish will continue to cook while sealed. To serve, slip the package onto a plate and let each guest cut open his or her own dish.