Skip to content
Menu
Salmon en Papillote with Green Olive & Orange Topping
Plato principal

Salmon en Papillote with Green Olive & Orange Topping

35 minPara 2Nutri-Score B€€
de @haileecatalano10 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

2 personas
  • salmon fillet (skin on, 2 portions)Pescado400 g
  • olive oil (for the salmon and the topping)Despensa30 ml
  • salt (to taste)Especias4 g
  • black pepper (freshly ground)Especias2 g
  • orange (zested and segmented, half sliced for the pouch)Frutas y verduras1 pieza
  • fennel (thinly sliced, fronds reserved)Frutas y verduras1 pieza
  • garlic (sliced)Frutas y verduras2 piezas
  • shallot (thinly sliced)Frutas y verduras1 pieza
  • green olives (very finely diced)Despensa60 g
  • Thai chili (finely chopped (or red pepper flakes))Frutas y verduras1 pieza
  • dill (finely chopped)Frutas y verduras5 g
  • parsley (finely chopped)Frutas y verduras5 g
  • lemon (zested and juiced)Frutas y verduras1 pieza
  • honey (a small touch)Despensa10 g
  • white rice (cooked, for serving)Cereales150 g

por ración

Nutrición

534kcal

Carbohidratos
31 g
Proteínas
44 g
Grasas
26 g
Adaptar utensilios

lo que usará

Utensilios

  • Horno
  • Bandeja de horno
  • Bol
  • Cazo

paso a paso

Preparación

  1. Prepare the salmon and aromatics

    • Season the salmon with salt, pepper and olive oil.
    • Slice the fennel, garlic and shallot and cut a few orange slices.
    • Lay the salmon on parchment paper and top with the citrus, fennel, garlic, shallot and fennel fronds.
    Paso 1

  2. Seal the parchment pouch

    • Fold the parchment paper over the salmon.
    • Crease the edges and fold them over themselves, repeating to seal the pouch tightly.
    Paso 2

  3. Bake the salmon

    • Place the pouch on a baking tray and bake until the salmon is gently steamed and moist.
    Paso 3

  4. Make the green olive and orange topping

    • Peel the orange with a sharp knife, removing the pith, then dice the flesh very small.
    • Add the finely diced green olives, chopped Thai chili, dill and parsley.
    • Stir in the lemon zest, lemon juice, olive oil, honey, salt and pepper.
    Paso 4

  5. Serve

    • Open the pouch and pour the topping over the salmon.
    • Serve with white rice or a salad.
    Paso 5
Obtener Mezze