En papillote salmon with asparagus and baby potatoes
- 1 salmon fillet
- 3/4 baby potatoes
- 5-6 thin asparagus spears
- Salt and pepper to season
- 1 lemon
- Sprinkle of dill
- Splash of white wine
- Cook 3-4 baby potatoes in salted water then cut the potatoes into 3-4 slices.
- Take a sheet of tin foil about 30cm by 20cm. fold in half, then unfold the foil.
- On one side of the foil place a sheet of greaseproof paper.
- On top of the greaseproof paper lay the potatoes evenly over it. Add 5-6 thin asparagus spears then place the salmon on top of the asparagus.
- Season with salt & pepper, sprinkle with a little lemon zest and dill. Add a splash of white wine and a squeeze of fresh lemon juice.
- Fold the other half of the tin foil back over the salmon then crimp the edges of the foil together to make a sealed bag.
- Place on a baking tray and cook in the oven for around 18-20 minutes. If the bag has been sealed properly it should puff right up (which will keep all the flavour and aroma in the bag).
- This method of cooking can be great for dinner parties and date nights as it can be prepared in advance. When cooked, keep the bags sealed until you are ready to serve. Place on a plate and open just before serving so your guest gets the full aroma of the dish (white wine, lemon, dill, salmon etc).
The flavour combinations are unlimited and can be made as easy or difficult as you want to make it, for example:
- Replace the white wine for pernod or vermouth and add a bit of butter or olive oil give the dress / sauce a little depth and body. Alternately use fish stock or an aromatic broth. Soy sauce or Teriyaki dressing could also replace the white wine. Or try different citrus fruit like limes, blood oranges or even pink grapefruit.
- The vegetables can be replaced with tender stem broccoli, peas, broad beans, spinach, kale or baby leeks and fennel. You could use pak choi, choi sum or edamame beans.
- The potatoes could be replaced with cooked noodles, rice or grains