Asian-Inspired Salmon En Papillote
Immerse yourself in a delightful culinary experience with this Asian-Inspired Salmon En Papillote. This recipe brings an exciting twist to the traditional French cooking method, combining fresh salmon with vibrant Asian flavors. Perfectly baked in parchment paper, this dish locks in moisture and enhances the delicate flavors of salmon, ginger, and soy. It's versatile, allowing room for your own personal touch - swap ingredients and make it truly your own. Ideal for a healthy yet flavorful dinner, it is simple to prepare and sure to impress.
1
Servings
N/A
Calories
10
Ingredients
Ingredients
salmon fillet
200 g (skin on, can remove if desired)
baby spinach
1/2 bunch (washed)
button mushrooms
2-3 (sliced into 1/2cm pieces)
red chili
1-2 (cut lengthwise, leave stem for easy removal)
asparagus spears
3 (thick ends removed)
fresh ginger
1.5 cm piece (peeled, grated)
shaoxing rice wine
1 tablespoon (can substitute with sherry, sake, or cooking wine)
mirin
1 tablespoon (none)
soy sauce
1 tablespoon (none)
black pepper
1 pinch (ground)
Instructions
1
Preheat your oven to 180°C (356°F).
2
Lay a sheet of baking parchment on your workspace. Spread the washed spinach over the paper, then layer with sliced chili, 3/4 of the sliced mushrooms, and the asparagus spears. Season with a pinch of black pepper.
3
Place the salmon fillet on top of the layered vegetables. Sprinkle grated ginger over the salmon, add another pinch of black pepper, and cover with the remaining mushroom slices.
4
Fold the parchment over the salmon and vegetables to create a parcel, ensuring you leave a small gap of about 3 cm for pouring liquid.
5
In a small bowl, mix the shaoxing rice wine, mirin, and soy sauce to make a flavorful dressing. Taste and adjust to your preference.
6
Carefully pour the dressing into the parcel through the gap, then fold the paper to seal completely, ensuring the salmon and veggies are well enclosed.
7
Place the parchment parcel on a baking tray and bake in the preheated oven for around 12 minutes, or until the salmon is cooked to your preferred level of doneness. Aim for a slightly pink center for medium.
8
Remove from oven, let cool slightly, and transfer to a serving plate. Serve hot, accompanied by a crisp side salad for a complete meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Asian-Inspired Salmon En Papillote?
It is a dish where salmon and vegetables are seasoned with Asian flavors like ginger and soy sauce, then baked inside a parchment paper parcel to lock in moisture.
What does 'en papillote' mean?
'En papillote' is a French cooking method where food is put into a folded pouch or parcel and then baked.
What temperature should I set my oven to?
Preheat your oven to 180°C or 356°F for this recipe.
How long does the salmon need to bake?
The salmon should be baked for approximately 12 minutes, or until it reaches your preferred level of doneness.
What size salmon fillet is recommended?
A 200 g salmon fillet is used for a single serving in this recipe.
Should I leave the skin on the salmon?
The recipe suggests skin-on salmon, but you can remove it before cooking if you prefer.
What vegetables are included in the parcel?
The parcel includes baby spinach, button mushrooms, red chili, and asparagus spears.
How should I prepare the asparagus?
You should remove the thick ends from the 3 asparagus spears before layering them in the parcel.
What is in the dressing for the salmon?
The dressing is a mix of shaoxing rice wine, mirin, and soy sauce.
What can I use if I don't have shaoxing rice wine?
You can substitute shaoxing rice wine with dry sherry, sake, or a standard cooking wine.
How much ginger is used in this recipe?
The recipe calls for a 1.5 cm piece of fresh ginger, which should be peeled and grated.
How do I prepare the red chili?
Cut the chili lengthwise but leave the stem attached to make it easier to remove after cooking if desired.
In what order should I layer the ingredients?
Start with spinach, then layer chili, most of the mushrooms, and asparagus, followed by the salmon, ginger, and the rest of the mushrooms.
How do I add the liquid dressing to the parcel?
Fold the parchment paper to create a parcel, leaving a 3 cm gap to pour the dressing in before sealing it completely.
Can I adjust the flavor of the dressing?
Yes, you should taste and adjust the mixture of rice wine, mirin, and soy sauce to your personal preference before adding it to the parcel.
What is the benefit of cooking salmon this way?
Cooking en papillote locks in moisture and enhances the delicate flavors of the fish and seasonings.
How many servings does this recipe provide?
This specific recipe is designed for 1 serving.
What kind of mushrooms should I use?
The recipe calls for 2 to 3 button mushrooms, sliced into 1/2cm pieces.
Is this recipe considered healthy?
Yes, it is described as a healthy, flavorful dinner option that uses fresh ingredients and minimal added fats.
How should the salmon look when it is done?
For medium doneness, the center of the salmon should still be slightly pink.
What should I serve with the salmon?
It is recommended to serve the hot salmon with a crisp side salad for a complete meal.
Do I need to add salt to this recipe?
The recipe uses soy sauce for saltiness and a pinch of black pepper for seasoning; additional salt is not specified.
Can I customize the ingredients?
Yes, the recipe is versatile and allows you to swap ingredients to suit your personal taste.
How do I ensure the parcel doesn't leak?
Carefully fold and seal the edges of the parchment paper after adding the dressing to ensure the salmon and vegetables are well enclosed.
What type of paper is needed for 'en papillote'?
You should use baking parchment paper to create the cooking parcel.
How much mirin is required?
The recipe requires 1 tablespoon of mirin.
Is the ginger added inside or outside the salmon?
The grated ginger is sprinkled directly over the salmon fillet before the parcel is sealed.
Can I use frozen spinach?
The recipe specifies a 1/2 bunch of washed baby spinach, so fresh is preferred for the best texture.
How much soy sauce is used?
The recipe uses 1 tablespoon of soy sauce in the dressing.
What makes this recipe 'Asian-inspired'?
The inclusion of ingredients like soy sauce, mirin, shaoxing rice wine, ginger, and chili provides its Asian flavor profile.