Salmon en papillote with lemon, ginger and Thai basil

If you're looking for a simple and healthy way to enjoy salmon, this recipe for salmon in papillote with lemon and ginger is just what you need. Cooked in its own juices with fresh ingredients like lemon, ginger and aromatic herbs, the salmon is incredibly juicy and full of flavour. In addition, the en papillote technique allows you to preserve all the nutrients, enhance the natural aromas and prepare a light dish with very little effort. Perfect for a quick weekday meal or to surprise at a special dinner, this salmon in papillote is a delicious and versatile option that won't disappoint. Go ahead and try it!

What makes cooking en papillote so special?

Cooking en papillote is a wonderful technique for both taking care of your health and enjoying incredible flavours. With the Emile Henry en papillote container, preparing healthy, tasty and easy dishes is easier than ever.

• Preserves nutrients: Food is steamed, retaining all its vitamins and minerals.
• No unnecessary fats: The ingredients are cooked in their own juice, ideal for maintaining a light diet.
• Enhances flavors: Cooking enhances the natural flavor of each ingredient.
• Quick and easy: Just add the ingredients, close the foil and let the oven do the rest. Perfect for days when you're short on time.

With en papillote cooking, you will transform your meals into delicious and healthy experiences. Simple, natural and full of flavour , just as cooking should always be.

Salmon in papillote recipe with lemon, ginger and basil

Ingredients

• 2 fresh salmon fillets, skinless and boneless
• 1 shallot
• 2 cloves of garlic
• 125 g snow peas (if you don't have snow peas, you can use fresh peas or green beans)
• 1 zucchini
• 125 g cherry tomatoes (about 10)
• 250 ml coconut milk
• 1 tsp fish sauce (if you don't have it, use soy sauce)
• A 1cm piece of fresh ginger
• 1 citronella stem
• 3 sprigs of fresh cilantro
• 3 sprigs fresh Thai basil
• Zest and juice of one lime
• Salt
• Freshly ground black pepper or pepper mix

To decorate:

• 1 sprig of Thai basil, chopped
• 1 fresh Thai red chili

Preparation

1. Preheat the oven to 180°C.
2. Wash the salmon and pat dry with kitchen paper. Set aside.
3. Peel and chop the shallot, garlic and ginger.
4. Cut the lemongrass into pieces and crush it with the blade of a knife.
5. Cut the zucchini into thin slices about 3-4 mm thick.
6. Finely chop the chilli. Coarsely chop the previously washed herbs. Grate the lemon peel and squeeze out the juice.
7. In a medium bowl, mix the coconut milk, fish sauce (or soy sauce), garlic, shallot, ginger, lemongrass, lemon juice and herbs. Let the white sauce infuse for 10 minutes.
8. Place the salmon fillets in the Emile Henry Papillote Petite. Arrange the snow peas, cherry tomatoes and courgette slices around the fish, then pour the sauce you had resting over the fish and garnish. Season with salt and pepper to taste and close the lid.
9. Place the papillote in the oven and cook for about 20 minutes. Remove from the oven and let it rest for 5-10 minutes without opening the lid.
10. Serve immediately, sprinkling with lemon zest, chopped chili and finely chopped Thai basil at the last moment.

Grades

• This recipe is ideal as a second or main dish. If you want, you can serve it with some white, Thai or basmati rice, and you will have a delicious complete dish.
• Remember that Emile Henry ceramics are of the highest quality available, but as with all ceramic pieces you should avoid sudden thermal shocks. Thus, when removing the papillote from the oven, it is a good idea not to leave it directly on the marble (it is a very cold stone, and the papillote was at almost 200ºC in the oven, it could crack with the contrast). Leave it on a wooden board, on a cooling rack or place a kitchen towel between the marble and the papillote.