Recipe by 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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whole grain Dijon mustard
chopped fresh dill
chopped fresh tarragon
finely grated lemon zest
Hot pepper sauce to taste
Salt and white pepper to taste
2 (5 ounce)
wild salmon fillets
slender asparagus spears, trimmed
lemon wedges for garnish
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 too hard or too soft). Really nice presentation if you have company over!!
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 good flavors and a great method for cooking fish, but the veggies should be done separately.
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 tarragon and dill. My salmon filets were 8 oz and I kept them in the oven for 20 minutes. Because I needed to increase the cooking time, I steamed the asparagus separately from the salmon packets. Wonderful. I may just make it for Easter Dinner. I am hosting this year and my brother in law is a chef! This may be my chef worthy meal!
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 one and the asparagus in the other, totally divine and both were done to perfection. The only thing I left out of in the ingredient list was the soy sauce as I do not keep any in the house (never use it, too much sodium), and I can not see the difference a 1/2 tsp would be in the overall recipe anyway. Definitely a nice way to serve salmon, albiet with the mayo, one that shouldn't be served too often as the fat content is high...but a nice treat once in a while :) Thanks for the recipe Lizzie!
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 his birthday dinner, he liked it that much. The first time I made it, I used regular mustard and a small amount of Tabasco for the hot sauce, but found it a bit vinegary. I also, personally, found the asparagus to be a bit undercooked (as did several of the guests). The second time around, I used Sriracha hot sauce and it was the perfect flavor for the mayo filling. I also cooked the asparagus separately and wrapped the fillets in phyllo instead of parchment (I was out of paper and had the phyllo on hand). That was a brilliant idea. It worked much the same way as the parchment paper, but was edible and provided a nice crunchy texture to the salmon. Definitely something I will do again.
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 square that I rolled/folded into a packet.
Absolutely excellent and very easy to make. Thank you so much for this recipe. Husband loved it and even our toddler ate it.
Fresh herbs and asparagus made this salmon dish healthy and delicious. We used frozen salmon fillets with great results.
* Percent Daily Values are based on a 2,000 calorie diet.
Parchment Salmon Packages with Asparagus
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 358
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