Salmon en papillote with lemon, ginger and Thai basil

If you're looking for an easy and healthy way to enjoy salmon, this recipe for lemon and ginger salmon en papillote is all you need. Cooked in its own juices alongside fresh ingredients like lemon, ginger and aromatic herbs, the salmon turns out incredibly juicy and full of flavor. In addition, the en papillote technique preserves all the nutrients, enhances the natural aromas and creates a light dish with very little effort. Perfect for a quick weekday meal or to impress at a special dinner, this salmon en papillote is a delicious and versatile option that won't let you down. Give it a try!

What makes cooking en papillote so special?

Cooking en papillote is a wonderful technique both for caring for your health and for enjoying incredible flavors. With the Emile Henry papillote dish, preparing healthy, tasty and easy meals is simpler than ever.

• Preserves nutrients: Food is steamed, retaining all its vitamins and minerals.
• No unnecessary fats: Ingredients cook in their own juices, ideal for keeping a light diet.
• Enhances flavors: The cooking intensifies the natural taste of each ingredient.
• Easy and quick: You only need to place the ingredients, close the papillote and let the oven do the rest. Perfect for busy days.

With en papillote cooking, you'll transform your meals into delicious and healthy experiences. Simple, natural and full of flavor, as cooking should always be.

Lemon, ginger and basil salmon en papillote recipe

Ingredients

• 2 fresh salmon fillets, skinless and boneless
• 1 shallot
• 2 garlic cloves
• 125 g snow peas (if you don't have these, 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 1 cm piece of fresh ginger
• 1 stalk lemongrass
• 3 sprigs fresh coriander
• 3 sprigs fresh Thai basil
• Zest and juice of one lime
• Salt
• Freshly ground black pepper or peppercorn blend

To garnish:

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

Preparation

1. Preheat the oven to 180 °C.
2. Rinse 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 bruise it with the flat of a knife.
5. Slice the zucchini into thin rounds about 3-4 mm thick.
6. Finely chop the chili. Roughly chop the herbs after washing them. Grate the lime zest and squeeze its juice.
7. In a medium bowl, mix the coconut milk, fish sauce (or soy sauce), garlic, shallot, ginger, lemongrass, lime juice and herbs. Let this pale sauce infuse for 10 minutes.
8. Place the salmon fillets in the Emile Henry small Papillote. Arrange the snow peas, cherry tomatoes and zucchini slices around the fish, then pour the sauce you let rest over the fish and garnish. Season with salt and pepper to taste and close the lid.
9. Take the papillote to the oven and cook for about 20 minutes. Remove from the oven and let rest for 5-10 minutes without opening the lid.
10. Serve immediately, sprinkling lime zest, chopped chili and finely chopped Thai basil at the last moment.

Notes

• This recipe is ideal as a second course or main dish. If you like, you can serve it with a little white rice, Thai or basmati, and you'll have a delicious complete dish.
• Remember that Emile Henry ceramics are of the best quality available, but like any ceramic piece you should avoid sudden thermal shocks. So, when removing the papillote from the oven, it's wise not to place it directly on marble (it's a very cold stone, and the papillote was almost 200ºC in the oven, it could crack from the contrast). Leave it on a wooden board, a cooling rack or place a kitchen cloth between the marble and the papillote.