recipe reviews for:

Parchment Salmon Packages with Asparagus

“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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Reviewed: Mar. 30, 2012

Enjoyed. Delicious. Bake time needs to be longer than ten minutes. Pan fry fish would be ten minutes, baking is longer. Definitely use a thermometer and I cooked mine to 140f. About 30 minutes in a Oster counter top convection oven at 400.

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Reviewed: Mar. 15, 2012

Good dish. Would be five stars if the portion to sauce was more accurate. Even halving the sauce I had too much left over.

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1 user found this review helpful

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pritty1npink

Cooking Level: Beginning

Reviewed: Jan. 31, 2012

I used skinless salmon and put two lemon slices on top of the salmon after I salted and peppered each side. I cooked it without the asparagus per other people's suggestions. I baked it for about 16 minutes. The mayonnaise sauce is the main reason I gave this recipe 5 stars. It was awesome!!!

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Melanie b

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Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

Reviewed: Apr. 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 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!

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Gitano

Cooking Level: Intermediate

Living In: Burlington, Ontario, Canada

Reviewed: Mar. 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 know if people usually eat the skin on fish but I definitly do not. I also had to cook mine a little longer then stated. I had to make my own pockets with parchment paper because I did not understand the "heart" technique. Dispite all my complaints, I will be making this again, and again. Very good. Thanks.

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darthotto

Reviewed: Mar. 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 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!

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6 users found this review helpful

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HLyn76

Reviewed: Oct. 20, 2010

nice for a change....could give or take the asparagus

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miss moo

Reviewed: Oct. 10, 2010

Pretty great. Easy to make and fast. It's even faster if you cook it in the microwave for about 4 minutes (my microwave is 1100 watts. If your microwave is less powerful, you'll have to cook it for longer. Greater than 1100 watts = less time).

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fewmets

Cooking Level: Intermediate

Reviewed: Jun. 24, 2010

Small Changes Made it Wonderful: used sliced zucchini and scallions instead of the asparagus. Added a bit of brown sugar to the sauce. Served with zucchini and angel hair pasta. The extra sauce inside the salmon was a perfect accompaniment to the pasta. DH loved it -- said it tasted like something we'd order in a nice restaurant. Thanks for the recipe!

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