Oh my god this salmon, oh my god! If you’ve never tried salmon this way, it’s so smooth, the texture remains smooth and moist, not flaky and dry like it turns sometimes if not correctly cooked. A papillote is basically cooking inside paper or foil in the oven, usually accompanied by liquid so that it’s cooked by the steam within the chamber. Thus, it’s a great experience when you open it at the table and the fragrance comes out to greet you. This time I marinated the salmon in soy sauce, ginger and lemon grass and cooked it with it. YUM! And to go with it we did some sticky long grain rice with peanuts and broccoli that we cooked and then pan fried with garlic, ginger and sesame oil. YUM!!!!
– 6 salmon filets
– 1 ginger stalk, peeled and sliced
– 1 lemongrass stalk, sliced
– 250ml soy sauce
– baking paper
– 2 broccoli bunches
– 20ml sesame oil
– 2 garlic cloves, grated
– 1 tsp grated ginger
– salt and pepper
– 2 cups white rice
– 4-6 lemongrass leaves
– 50g peanuts
1. Marinate the salmon with the lemongrass, ginger and soy sauce minimum 30min, ideally overnight.
2. Fry the rice in a bit of vegetable oil until it turns white and then add the water and lemongrass, give it a couple of stirs so that it goes sticky. Sprinkle peanuts on top before serving.
3. Cook the broccoli in boiling salty water until tender but it should still be a bit firm. Cook the garlic and ginger in sesame oil for a couple of min, then add the broccoli and toss in the oil so it gets surrounded by the flavours.
4. Cut a rectangle of baking paper, fold in half and place the salmon inside. Go around folding small triangles to keep the salmon inside. Right before the last fold, add inside a couple table spoons of the marinate soy sauce. Close and continue with the others.
5. Cook in the oven at 200C for 18min and serve in the paper.
That’s it! I hope you enjoy this recipe, I really loved it!