Monday, November 23, 2009

Mediterranean Salmon en Papillote with Artichokes, Peppers and Olives

Courtesy of Sweet Basil Cooking School

I am not a big fan of salmon so I like this recipe because you can really substitute any fish. Bake any white fish for about 6 minutes.

4 (6oz) salmon fillets, 1 in thick, skinned
Salt and Pepper
1 jar roasted red peppers, sliced
8 kalamata or other brine-cured black olives, pitted and thnly sliced
1/2 tsp red pepper flakes
2 Tbsp (1oz) unsalted butter, cut into bits
Zest from 1/2 orange, removed in long wide strips with a vegetable peeler and cut crosswise into very thin strips.
1 cup marinated artichokes, drained
1 Tbsp. olive oil
3 garlic cloves,chopped
4 fresh herb sprigs such as rosemary, thyme or oregano

1. Position a rack in the middle of the oven.  Preheat to 500 degrees.
2. Cut four 12 x 15 in sheets of parchment paper.  Fold each crosswise in half to crease, cut into the shape of a large half heat, then unfold.
3. Season the fish with salt and pepper.  Place one fillet just below the crease on each sheet of sheet of parchment.  Top fillets with equal amounts of roasted red pepper slices,olives, pepper flakes,butter,zest, artichokes and herb sprigs.
4.Working with one package at a time, fold the edge of the parchment over in triangles (each should overlap the previous one), following a semicircular path around filet, smoothing out folds as you go and tucking the last fold under to seal papillote completely. Repeat with remaining filets and parchment sheets.
5. Heat a large baking sheet in the oven for 5 minutes.  Place papiollotes on the hot baking sheet, and bake for 9 minutes.  Remove the fish from the oven.
6. To serve, transfer the packets to four plates; with a knife, slit open the top of each packet and tear it to expose the fish (use caution, as steam will escape).  Slide the fish and contents including sauce onto plates and discard paper.

Serves 4



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