Salmon en Papillote

Louiie Victa
Louiie Victa
September 30, 2021
This tender salmon dish comes out perfectly every time, thanks to the Anova Precision Oven. To make it, you’ll rest a salmon fillet on a bed of mixed vegetables, wrap the whole thing in parchment paper, and then bake it in the oven so that the salmon can steam in its own juices. Use the food probe to monitor the fish as it cooks so there’s no guesswork as to when it is finished. You can serve this classic dish on a weeknight or for a special occasion. Your dinner guests will be delighted at this dish’s amazing tableside presentation as you open the parchment and let all the aromatic steam come out.
Serves
4
Prep Time
00:20
Cook Time
00:45
Salmon en Papillote
4.33 (3)
750
Ingredients
1 (2-pound)
skin-on salmon fillet
Salt and freshly ground black pepper
1 bulb
fennel, trimmed and thinly sliced
1 small bunch
rapini greens, tough ends removed, or other tender greens
1
zucchini, peeled into ribbons
1
carrot, peeled into ribbons
1 cup
grape tomatoes, halved
¼ cup
extra-virgin olive oil
4 Tbsp
unsalted butter, sliced into thin pats
1
lemon, thinly sliced into rounds
½ bunch
parsley
1 Tbsp
dry white wine
Steps

1. Soak Salmon

Fill a 9- by-13 inch baking dish halfway full with ice water and season with salt. Add the salmon and cover with additional ice water if needed. Let sit for 10 to 15 minutes.
Soak Salmon

2. Prepare Parchment

Fold a rectangular piece of parchment in half. Using scissors, cut the parchment into a semi-circle. Set aside.
Prepare Parchment

3. Prepare Vegetables

Combine the fennel, rapini, zucchini, carrot, and tomatoes in a large bowl. Toss with the olive oil and season with salt and pepper. Set aside.
Prepare Vegetables

4. Preheat the Oven

Rack
Sous Vide Mode: Off
Steam: Off
Temp: 400°F
Heat: Rear

5. Arrange Vegetables

Open the parchment packet and place the vegetables just to the side of the seam. Serve a few pieces for garnish.
Arrange Vegetables

6. Dry Salmon

Remove the salmon from the ice bath and pat dry. Season with a little additional salt and pepper.
Dry Salmon

7. Add Salmon to Vegetables

Place the salmon directly on top of the bed of vegetables. Place the butter and lemon slices on top of the salmon and sprinkle with parsley. Top with the white wine. Insert the food probe into the center of the salmon.
Add Salmon to Vegetables

8. Seal

Starting from one corner of parchment, fold the paper inward twice. Repeat this folding technique as you move around the entire parchment, making sure to overlap a little bit from the previous fold. Use an offset spatula to create sharp creases to ensure a tight seal. Skip one fold over the probe cord. Finish sealing parchment. Return to the section where thermometer probe is inserted and carefully work in a tight seal as best you can. Place on a sheet pan.
Seal

9. Cook

Rack
Transfer to the oven, attach the probe, and cook until the probe reaches its target temperature.
Cook
Sous Vide Mode: Off
Steam: Off
Temp: 400°F
Heat: Rear
145°F Probe Target

10. Remove from the Oven

Carefully remove the fish from the oven. Carefully remove the probe. If you’re not opening the parchment tableside, open the parchment, being careful of the hot steam.
Remove from the Oven

11. Plate and Serve

Either transfer the whole packet to a serving platter to open tableside or gently transfer the fish and vegetables to a platter, garnishing with the reserved vegetables. Serve and enjoy!
Plate and Serve
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