Vida Recetas Editorial
Salmon in papillote is a cooking technique that involves baking the fish in a sealed packet of aluminum foil or parchment paper, using the steam generated inside to keep all its juices and nutrients. This recipe, of French origin, has become popular for its simplicity and the healthy result it offers. It is ideal for those looking for a light but flavorful dinner, and for beginners in the kitchen, as it requires few ingredients and minimal handling.
In this version, salmon is combined with red and green bell peppers, onion, a pinch of salt, and a good drizzle of extra virgin olive oil. The vegetables, cut into small pieces, create a bed on which the fish is placed, and the whole is sealed tightly before heating. In just a few minutes, the salmon cooks evenly, becoming tender and juicy inside, while the vegetables soften slightly, releasing their aromas.
This preparation is perfect to serve with a fresh salad or white rice, and can be adapted by adding other herbs like dill or thyme. Without a doubt, a practical and delicious option to include fish in your weekly diet.
Cook
12 min
Servings
1
Wash and cut the vegetables that we are going to use into pieces.
On a piece of aluminum foil, put the chopped peppers and onions, add salt and a splash of olive oil.
We put the salmon in the litter before we have added salt. And another splash of olive oil.
We close the paper by folding it on 3 sides, so that all its juices can be made and preserved.
We put the Vitro at 7 or 8 and the papillote inside.
We keep about 6 minutes
When the aluminum starts to inflate, it's a sign that it's done.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is minutes and the cooking time is 12 minutes.
This recipe is designed for 1 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
