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Prepare the fish as follows, salt and pepper and make a few notches. We clean the potatoes, wash them and cut them into cubes, then boil them for 15 minutes, drain them and leave them waiting.
Cut the green onion obliquely, the pepper and the diced tomatoes.
We take a tray, grease it with oil, separately form four packages of waxed paper. Place the waxed paper, grease with a little oil, place the potatoes, fish on top, onion, pepper, peas, peppers, lemon and hot pepper.
Sprinkle a powder of paprika, garlic, put butter and greens, capers on top and seal the papiotta. We do the same with all four. Bake for about 25 minutes, depending on how thick the fish fillet is.
Prepare a sauce, cut the mango into cubes, add the pomegranate seeds, put a little butter in a pan, add the mango, hot peppers, capers and pomegranate, then put the red wine and let it drop. After it has dropped, we will blend everything very well and we will strain it. A sweet-sour and spicy sauce comes out at the same time.
We arrange according to the imagination of each of us and serve.
Salmon in baking paper
Baked salmon is a very healthy recipe, ready in just a quarter of an hour. The "en papillote" salmon is steamed and the flavors become more intense. In the envelope of baking paper we can add next to salmon and vegetables - broccoli, asparagus, Brussels sprouts or potatoes - previously roasted two, three minutes. We get a quick and very healthy dinner!
- 2 pieces of salmon fillets
- 2, 3 tablespoons olive oil
- Sea salt, pepper
- Lemon juice
- 2 garlic cloves
- Baking paper to form the package
Method of preparation
Put the oil, lemon juice, garlic, rosemary, salt and pepper in the blender jar and mix. Once the marinade is ready, grease the fish with it. Meanwhile, make the baking paper envelope as follows: use a sheet of baking paper three times larger than the piece of fish. Fold in half, then cut the edges round to make a semicircle. Grease with oil on both sides and place the pieces of seasoned salmon in the middle. Sprinkle with a tablespoon of olive oil, then fold the paper and twist the edges to completely close the package. Place in the preheated oven at 200 ° C for 15 minutes.
Salmon with oranges in papillote
Prepare the ingredients. Portion the salmon, slice the vegetables and fruits, cut pieces of baking paper 50 cm long for each piece of salmon.
Place a layer of spinach leaves, zucchini slices, carrot slices and orange slices on each piece of baking paper. Place a piece of salmon over them. Sprinkle a little olive oil, salt and pepper, add lemon slices and a sprig of thyme.
Wrap the paper around the fish according to the technique in a roll (you can find more details here).
Put all the packages on a tray and bake them for 20 minutes in the hot oven. Let them cool for 5 minutes before unwrapping them with kitchen scissors.
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- Preheat the oven to 180 ° C.
- In a bowl, prepare a sauce: mix the olive oil, lemon juice, balsamic vinegar with a pinch of salt and pepper.
- Finely chop the onion.
- Cut out 4 sheets of parchment paper. Place the salmon pavers on each. Cover them with thick cream, chopped onion and sauce. Add a sprig of thyme per roll and then close them by holding them with a toothpick.
- Place the rolls in a dish, bake for 20 minutes. Serve hot.
You can garnish the fennel or chopped leek rolls.
You can also cook the salmon in aluminum foil. However, recent studies accuse aluminum foil of becoming toxic to food contact. If you find it easier to close than a parchment paper roll, just try placing a sheet of parchment paper between the salmon and aluminum.
The same goes for the grilled salmon. Aluminum foil is essential here, but remember to preserve your food by not putting it in direct contact.
Preparation Baked salmon with grapefruit and green onions
Wash the salmon slices in cold water and wipe with paper towels. The part with the skin grows from place to place (not very deep, maximum 1 cm). Season the salmon well on both sides with sea salt, pepper and a little chili.
Preheat the oven to 200C (high for gas).
Peel a squash, grate it and squeeze the juice. 0.5 cm. The green onion is also chopped into rounds.
Choose a heat-resistant dish (or a deeper tray) and grease well with a tablespoon of olive oil. On the bottom of the terrine are placed the grapefruit and green onion slices. Lightly salt.
Over the grapefruit layer and green onions, place the salmon pieces with the skin facing up. I didn't grease them with oil because the salmon is fat enough and leaves fat to bake.
Put the terrine in the oven for 15-20 minutes. The fish cooks very quickly and there is a risk that it will be over-cooked.
How do I do?
Preheat your oven to 190 ° C.
Prepare your vegetables and cut them harmoniously.
Saute your vegetables in a skillet with a drizzle of olive oil, starting with the potatoes, then the onions, and ending with the fastest vegetables to cook.
Lightly salt your fish and add a pinch of Espelette pepper.
Place your fish in your roll. Add the vegetables. Close the roll and put it in immediately.
Meanwhile, prepare the virgin sauce
Peel a squash, grate it and squeeze the juice. Cut them into small cubes.
Peel a squash, grate it and cut it into cubes. Seed the tomato and cut it into small pieces.
Mix all ingredients and add herbs and seasoning.
Take the roll out of the oven after 10 minutes of cooking and serve with the virgin sauce.
Chef Damien's advice
Chef Damien's advice
For rolls, you can use parchment paper, aluminum foil, Cartafata paper, or silicone rolls. If you want a little exoticism, you can also use banana leaf.
Cooking vegetables upstream allows you to not overcook the fish and have a softer recipe.
Papiotte salmon - Recipes
corpse salmon rolls are quick to prepare and allow you to get one poisson perfume & eacute and fondant. The roll is a method that is easy to make, which does not take much time and allows you to get a dish. SA and tasty. For more flavor, arrange the salmon with spices, herbs or vegetables before wrapping in parchment paper and baking, not to mention a few drops of lemon juice and a drizzle of olive oil. You can do the same marinate the fish before cooking it is excellent but in this case, think about aggravating the cooking time a bit. Indeed, the marinade begins & aggravates the cooking of the fish.
Thank you for this recipe my guests even enjoyed me who does not like fish, I did it to please my guests and it was absolutely delicious to redo
My suggestion: I added a chopped onion, lime zest, a pinch of coriander, a pinch of espelette pepper and a sliced cherry tomato and baked for 15min it was top they were fluffy if desired
Very good quick and easy recipe.
I recommend it when you are in a hurry and want to make a home cooked dish!
My suggestion: I replaced the fresh cream with white cheese, it's just as good!
Very good recipe
We really enjoyed this recipe, very easy to make.
My suggestion: I added a small vegetable julienne bought in the supermarket, it gives a very balanced dish.
Unfortunately, the good weather was not among us so no barbecue. But I still cooked the rolls without cream. I made it apart with dill, which allowed my guests to put some or not.
Answer to Elodie
Maybe reduce the cooking time? It all depends on whether you put the rolls on the embers or on your grid.
My suggestion: The recipe is made in two stages, so in my opinion, it might be better to marinate the salmon pavers, cook them and then arrange them on the plate lined with the sauce? Keep me posted because I've never tried barbecue.
How to Make Salmon and Avocado Salad & # 8211 Best Tips & Tricks
1. How to cook salmon for salad
There are several ways to cook salmon for salad. You can make it in a pan, under a broiler, in papillote, in the oven or on the grill.
I usually cook it in the pan when I make it for the salad and in the recipe below you will see exactly how.
I like this method because it is super fast and simple, but if you want to do it in the broiler or in the oven, follow these simple steps:
- Preheat the broiler or oven to 200 ° C and prepare a tray with baking paper.
- Season the salmon fillet with salt and pepper on both sides and place in the pan. Then place the tray on the highest level of the oven.
- If you want to cook the salmon in the oven, the cooking time is 12-15 minutes, depending on the length and thickness of the pieces.
- And if you make it under the broiler, 5-7 minutes should be enough, but it also depends on how you like to serve it. If you prefer gold on the edges and a little raw on the inside, then this time should be enough. But if you like it done well, then turn off the broiler after 5-7 minutes and let the salmon sit in the hot oven for another 3-5 minutes.
You will know that it is made when it turns golden brown and can be easily crushed with a fork.
Another easy way to cook salmon, or any other type of fish, is en-papillote. It sounds more fancy, but I assure you it's incredibly simple. Cut a piece of baking paper, place the salmon on it, then wrap it like a package and bake in the oven. You can even add vegetables as in this recipe for baked salmon with vegetables.
Another popular method of cooking salmon is grilling. You can use an outdoor grill or a cast iron skillet. I wrote more about this method in this delicious grilled salmon recipe with vegetables and quinoa.
2. What ingredients can be replaced in salmon and avocado salad
You can substitute vegetables and you have many possibilities here, such as bell peppers, tomatoes, green onions, or any other vegetables and greens you like.
If you want to make it even more nutritious, add cooked quinoa, peas or corn. It should be mentioned here that if you use these three ingredients there will no longer be a Keto, Paleo or Whole30 recipe.
3. What dressing can you use in avocado and salmon salad
I used a simple and fresh lemon juice dressing that goes perfectly with fatty salmon and avocado.
If you want something different, here is another dressing that would go very well with this salad:
- 1/4 cup extra virgin olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon fresh lime or lemon juice
- 1 tablespoon raw honey
- 1 clove garlic, chopped
- 1 teaspoon dried basil
- 1 teaspoon dried red hot pepper or chili flakes
- sea salt and freshly ground black pepper
4. Use avocado and salmon salad for meal planning
This avocado and salmon salad recipe is perfect for meal planning. You can do it in time, then put it in airtight pans and keep it in the fridge for a maximum of 3 days.
If you put it in airtight pans, keep the dressing separate and mix the salad with it just before serving.
As an alternative method, you can keep it in mason jars with lids and in this case you can add the dressing. But remember to put it on the bottom of the jar, then add avocado and only then the rest of the ingredients.
This will help the avocado stay fresh and green because the dressing contains lemon juice.
If you keep avocado and salmon salad in airtight pans, squeeze some lemon juice over the avocado to keep it fresh.
That was all for today, dear ones! Now it's time to make this salad too.
And if you liked this video recipe and want to see others like it, please subscribe to my YouTube channel.
- 2 small tomatoes
- 2 pavers of salmon
- 1 onion
- 2 glasses of white wine (30 cl)
- herbs of Provence
- salt, pepper
Before you start this rolled salmon recipe, anticipate cooking it by preheating your oven th.7 (210 ° C).
Meanwhile, wash and cut the tomatoes into thin slices. Peel the onion and cut it into thin slices as well.
Cut a piece of baking paper large enough and place it in an ovenproof dish. Place a salmon pad in the center of the sheet. Place several onion slices on the salmon paving stone and then tomato slices on the onion in the manner of a gratin. Then add the parsley, chives, herbs from Provence, salt and pepper.
Form the roll by rewinding the paper up without closing it. Then pour 15 cl of white wine inside. Close the roll tightly.
Bake your salmon for 20 minutes.
Your rolled salmon is ready to be tasted with fresh pasta or rice.
Salmon is a fatty fish but very rich in omega 3 and a source of protein, which remains much lower in calories than meat. This roll cooking allows you to retain all the flavor of your meat without using fat and also trace elements and vitamins. It is therefore particularly recommended in the case of a low-calorie diet or a high-protein diet.
Variation for people who eat non-alcoholic dishes: replace white wine with organic soy sauce. You just have to completely cover the cobblestone with soy sauce. You can also add lemon slices before cooking, in the same way as for tomato and onion slices.