sharing recipes from one generation to the next
It was always going to be a rowdy night sharing travel experiences and photos with friends. They’d been travelling in exotic Eastern Europe and Russia, we’d been in the Kimberley. Dinner would have to be simple, a dish I could prepare ahead and easily serve, afterall, the night was about sharing travel experiences, the food a mere adjunct.
Inspired and impressed by Miss E’s barramundi baked in a paper parcels, I used the same cooking method to prepare salmon for friends. I prepared the packages an hour before they arrived, made a spicy carrot purée, buttery zucchini with roasted cherry tomatoes and a saffron pilau, all which could be gently warmed in the oven.
Salmon en papillote needs only 8 minutes in a hot oven and fortunately my timer emits an attention seeking beep beep beep, so I was sharply reminded when the fish was cooked.
As anticipated I was distracted. There is no photo of the finished dish so you’ll just have to believe me when I say the salmon was perfect!
4 salmon fillets, pin boned
2 small lemons thinly sliced and deseeded
2 teaspoons fennel seeds
1 tablespoon of fresh lemon thyme leaves
Freshly ground pepper
Preheat the oven to 180C. Cut four 25cm squares of baking paper.
Pat the salmon dry with paper towel.
Brush a small amount of oil in a square in the centre of each sheet of baking paper and lay 3-4 slices of lemon on top. Place the salmon skin side down on the lemon then sprinkle each fillet with fennel seeds, lemon thyme, sea salt and pepper.
Enclose the salmon in the paper by folding down the top several turns and folding in the sides.
Bake for 8 minutes, before serving.
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