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Salmon en Papillote with Green Olive & Orange Topping
Hoofdgerecht

Salmon en Papillote with Green Olive & Orange Topping

35 minVoor 2Nutri-Score B€€
van @haileecatalano10 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

2 personen
  • salmon fillet (skin on, 2 portions)Vis400 g
  • olive oil (for the salmon and the topping)Voorraadkast30 ml
  • salt (to taste)Kruiden en specerijen4 g
  • black pepper (freshly ground)Kruiden en specerijen2 g
  • orange (zested and segmented, half sliced for the pouch)Groente en fruit1 stuk
  • fennel (thinly sliced, fronds reserved)Groente en fruit1 stuk
  • garlic (sliced)Groente en fruit2 stukken
  • shallot (thinly sliced)Groente en fruit1 stuk
  • green olives (very finely diced)Voorraadkast60 g
  • Thai chili (finely chopped (or red pepper flakes))Groente en fruit1 stuk
  • dill (finely chopped)Groente en fruit5 g
  • parsley (finely chopped)Groente en fruit5 g
  • lemon (zested and juiced)Groente en fruit1 stuk
  • honey (a small touch)Voorraadkast10 g
  • white rice (cooked, for serving)Granen150 g

per portie

Voedingswaarden

534kcal

Koolhydraten
31 g
Eiwitten
44 g
Vetten
26 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Oven
  • Bakplaat
  • Mengkom
  • Steelpan

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 2

  3. Bake the salmon

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

  5. Serve

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