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Salmon en Papillote with Green Olive & Orange Topping
Plat

Salmon en Papillote with Green Olive & Orange Topping

35 minPour 2Nutri-Score B€€
par @haileecatalano10 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

2 personnes
  • salmon fillet (skin on, 2 portions)Poissons400 g
  • olive oil (for the salmon and the topping)Épicerie30 ml
  • salt (to taste)Épices4 g
  • black pepper (freshly ground)Épices2 g
  • orange (zested and segmented, half sliced for the pouch)Fruits et légumes1 morceau
  • fennel (thinly sliced, fronds reserved)Fruits et légumes1 morceau
  • garlic (sliced)Fruits et légumes2 morceaux
  • shallot (thinly sliced)Fruits et légumes1 morceau
  • green olives (very finely diced)Épicerie60 g
  • Thai chili (finely chopped (or red pepper flakes))Fruits et légumes1 morceau
  • dill (finely chopped)Fruits et légumes5 g
  • parsley (finely chopped)Fruits et légumes5 g
  • lemon (zested and juiced)Fruits et légumes1 morceau
  • honey (a small touch)Épicerie10 g
  • white rice (cooked, for serving)Céréales150 g

par portion

Nutrition

534kcal

Glucides
31 g
Protéines
44 g
Lipides
26 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Four
  • Plaque de cuisson
  • Saladier
  • Casserole

pas à pas

Préparation

  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.
    Étape 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.
    Étape 2

  3. Bake the salmon

    • Place the pouch on a baking tray and bake until the salmon is gently steamed and moist.
    Étape 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.
    Étape 4

  5. Serve

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