En papillote, c’est l’amour

Well, hello there. How lovely it is to be here again. After more than a year, many meals homemade and otherwise, days lamenting the lack of energy necessary to post about the good stuff, and finally, eight weeks on crutches, I am back. I think it was the 10th Trader Joe’s frozen pizza in a month that really gave me that final push, but here we are again with a meal that didn’t photograph as well as I would have hoped but will certainly serve as an impressive and ‘heart’-y offering to whomever you would like to feed, tomorrow night or any other.

For me?! Why, you shouldn't have.

Cooking fish in parchment is pretty foolproof. Also very versatile. And fast. Really, I could keep going, but truly, only good things can happen by cooking fish this way and so I encourage you to try it as quickly as possible. A lot of recipes out there use lemon and asparagus with a white fish like sole so you get one whole meal in a tidy little pouch. You can throw capers or pepper with a splash of white wine on top and call it dinner in ten minutes. Most of the variations you concoct will take very little time. However, being that this was my first foray in the kitchen without teetering on crutches in a great long while, I wanted something with a little more investment. This particular recipe was lifted from the Sub Rosa virtual kitchen and like most things Oregonian it’s unique and appealing. Takes a little longer, but the payoff is quite nice.

So consider this as an a great option to present to your loved one(s). For some people, food=love, and I think the message will be clear here. Even the potatoes I used for a curried vegetable dish got in on the action:

genetic anomaly, or festive spud?

Salmon en Papillote

serves 2

2 4 oz. coho salmon fillets

2 12″ square pieces of parchment paper

1/2 large sweet onion, sliced very thin

1/4c. brandy

1/4 c. dried currants

1t. cinnamon

1/2t. nutmeg

olive oil

1/2T. butter

Preheat over to 475°. In a small skillet, heat 1T. olive oil and the butter over medium-high heat. When skillet is hot, add the onions and saute for 4-5 minutes until the onions are softened but not browned. Turn heat down to medium-low and cook for an additional 20 minutes until onions are golden brown and somewhat sticky, stirring occasionally.

As the onions are cooking, heat brandy and currants in a small saucepan over medium heat until warmed through. remove from heat and let sit covered for about 10 or 15 minutes.

Meanwhile, prepare parchment papers. Fold each square in half and use scissors to cut out half of a heart shape. Unfold the papers and brush with a small amount of olive oil on both halves of each sheet. Lay a piece of salmon on one half of the heart.

Once the onions are ready , add the brandy and currants and mix in the cinnamon and nutmeg. Add a heaping tablespoon of the mixture on top of the salmon. Fold the other side of the heart over the salmon and begin to fold the edges of the paper over on themselves once or twice following the entire length of the open edges until the packet is sealed.

Places salmon packages on a cookie sheet and bake for 10-12 minutes. The paper will likely puff up, but that’s a good sign. Once they are done cooking, serve immediately by plating the entire packet and snipping a tear in the top of the paper so that the steam comes out just as your guest is tearing open the whole thing. Very flashy! And tasty.

I enjoyed mine with curried cauliflower, potatoes, and peas, but I imagine that some polenta with sauteed bitter greens would be a nice complement too. Try a golden beet and hummus crostini as an appetizer and some rhubarb baked with creme de cassis served over ice cream to finish. Are you hungry yet?

Hope you like this dish, see you again soon!

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