Salmon and Ginger Papillotes
Salmon and Ginger Papillotes
Ingredients
- 4 sheets 50 cm x 20 in. x 10-inch (25-cm) parchment paper
- 4 salmon steaks, 125g each
- 4 Brussels sprouts, blanched and chopped
- 4 baby potatoes, blanched and halved
- 12 green or yellow beans, blanched
- 1 carrot, cut into julienne and blanched
- 1 zucchini, cut into julienne
- 4 teaspoons (20 ml) grated fresh ginger
- 4 teaspoons (20 ml) lemon juice
- 4 teaspoons (20 ml) butter
- Salt and pepper
Instructions
- Preheat the oven to 200 ºC (400 ºF).
- Fold the parchment paper in half to make squares. Cut them in half-moon and open on a work surface.
- Place the salmon on one half of each half-moon. Divide the remaining ingredients on each. Season with salt and pepper.
- Seal the papillotes tightly. Bake for about 10 minutes. Serve with rice or couscous.
Salmon and Ginger Papillotes