Salmon en Papillote
Salmon en Papillote

Ingredients

Method

  • 1 sliced red onion
  • 1 carrot, julienned
  • 2 grated garlic cloves
  • 30g ginger, julienned
  • 50g mangetout, thinly sliced
  • 1 red chilli, thinly sliced
  • 1 tsp mild curry powder
  • 2 spring onions, thinly sliced
  • 200ml coconut milk
  • 100ml white wine
  • 2 x 150g salmon fillets, skin on
  • 16 mussels, cleaned
  • 30g crème fraîche
  • 1 lime, juice only
  • Salt and pepper
  • Mixed herb salad, to serve
  • Preheat the oven to 220C. Make the salmon by mixing the onion, carrot, garlic, ginger, mangetout, chilli, spring onion, and curry powder in a bowl, and season well. Mix the coconut milk and wine in a separate bowl. Cut out 4 large squares of kitchen foil and baking paper. Place the foil squares on top of the baking paper squares, and place the salmon on one half of the square. Pop the veggies on top of the salmon, and place the mussels around the fish.
  • Fold the free half of the square over the salmon, and fold the edges to create a parcel. Carefully pour in the wine mixture, then seal each parcel tightly. Cook in the oven for 9 mins, then leave to rest for 1-2 mins.
  • Pour the juices from the parcel into a small saucepan, and whisk in the lime juice and crème fraîche. Serve the salmon, mussels and vegetables on a plate, with the sauce drizzled over the top. Delicious!
30 mins
2 serving
This recipe pairs perfectly with the Eastern Peake 'Taché' Rosé 2020 from Ballarat, Australia.

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