Thursday, July 19, 2012


Oh, my!!  This was so easy, delicious, moist and definitely my new favorite way to do salmon and chicken!!   Large pieces of parchment paper is used either in heart shape or squares/rectangles.  There are videos online showing how to do this, and that's what I watched before doing.  It's something I'd wanted to do but was intimidated by--DON'T BE!  I'm going to do this with grandkiddos next time they visit.  They will love it, and so will you.  
Salmon en papillote.  Used Alton Brown's recipe with some variation

Julienned veggies, salmon, heart shaped parchment pieces
Julienned carrots, snow peas, fennel, green onions as bed for Salmon
Seasoned veggies, layered on salmon, then seasoned it, layered on more veggies, then lemon slices

Salmon en papillote in microwave...4 minutes
Finished Salmon--absolutely fantastic!
Veggies and citrus prepped for both salmon and chicken

Salmon Fillet En Papillote with Julienned Veggies by Alton Brown
  • 1/3 cup julienned fennel bulb
  • 1/3 cup julienned leeks, white part only
  • 1/3 cup julienned carrots
  • 1/3 cup julienned snow peas
  • 1 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon whole coriander seed, ground fine
  • 1 (8-ounce) salmon fillet, pin bones removed
  • 1 orange cut into wedges with white, pithy membrane removed--used lemon slices
  • 1 tablespoon dry vermouth--I used V8's fusion of pomegranate and blueberry


Take a 15 by 36-inch piece of parchment paper and fold in 1/2 like a book. Draw a large 1/2 heart on paper with fold of paper being the center of the heart. Cut out heart and open. Lay fennel, leeks, carrots, and snow peas on parchment in center to 1 side of fold. Mix together salt, pepper, and ground coriander. Sprinkle vegetables with 1/2 of salt, pepper, and coriander. Lay salmon on top of vegetables and season with remaining salt, pepper and coriander. Top with the orange wedges and sprinkle with vermouth. Fold other side of heart over fish and starting at top of heart shape, fold up both edges of parchment, overlapping folds as you move along. Once you reach the end tip, twist several times to secure tightly. Place on microwave safe plate and cook for 4 minutes, on high in microwave, or until fish reaches 131 degrees. Open parchment carefully and serve for a complete meal.

Not sure where I found the chicken recipe, but I changed it up a lot!

Chicken En Papillote

2 boneless, skinless chicken breasts        4 Tbl. sauce         salt and pepper                                                          2 c. sliced/chopped veggies--carrots/onions/peppers, etc.       butter 

Cut two 24 inch long pieces of parchment paper and cut about 2 feet of string for each "purse".  Mix veggies. Cut chicken breasts horrizontally so you have four thin fillets.  To prepare: spread butter in middle of a parchment piece & place bottom piece of one breast there--salt & pepper it.  Put 1/4 of veggies on top and pour 1 Tbl of sauce on.  Place top of breast over bottom, season it and top with 1/4 of veggies and sauce.  Pull up and gather parchment around chicken & veggies.  Gather tightly & tie string tightly with a bow.  Repeat with second one.  Put both on a microwavable plate, then cook on high for 8 minutes.  Should reach 131 degrees or higher.  Place each on its own plate to open.  This is good served over rice, so can empty purse over rice (HOT  when open these!) or add hot rice to opened packet.  We used pineapple habanero sauce--spicy.  Use terriyaki, hoisin, honey mustard, bbq, or whatever sauce.  Easy, moist and delicious.  Make these ahead 1-2 days. Might try 6 or 7 minutes first.  If doing only one maybe only 3-4 minutes.
 Ingredients for chicken: chicken, onions, broccoli, snow peas, peppers, citrus pieces, pineapple habanero sauce from Costco
Chicken en papillote alone without rice--very juicy and very spicy!!!
 Two chicken "purses" in sure to put them on a plate.  Can always find a recipe for baking in oven.
 Buttered about a 4 x 4 inch area on parchment before laying chicken down, then veggies and spoon over whatever sauce
 Tied packet ready for microwave or oven
 Chicken en papillote served with brown rice--it helps to spread out the spiciness a lot!
This is what was used instead of alcohol in salmon dish and next time would add more per each packet have to try this--it's just so simple and you can change it up however you'd like.  ENJOY!
Blog-checking lines: Our July 2012 Daring Cooks’ host was Sarah from All Our Fingers in the Pie! Sarah challenges us to learn a new cooking technique called “Cooking En Papillote” which is French and translates to “cooking in parchment”.

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