Learning to cook ‘en papillote’ can be a challenge for the home cook. The French technique is accomplished by folding fish and aromatics in parchment paper while baking, as the steam creates a natural cocoon, locking in moisture and giving the fish a delicate fragrance. In this recipe, salmon fillets are cooked with Asian flavors using this French technique, while brushing the salmon with soy, honey and a spicy chile bean paste before roasting. The salmon is served alongside a fragrant sautée of crunchy green beans, snow peas, ginger and shichimi togarashi, your kitchen will smell almost as good as your meal will taste.
Serves 2
Ingredients:
For the Salmon:
2 Tablespoons honey
2 Tablespoons reduced sodium soy sauce
1 Tablespoon rice wine vinegar
1/2 teaspoon doubanjiang chile paste*
2 teaspoons vegetable oil, plus more for brushing
2 teaspoons shichimi togarashi seasoning*
Two 6 to 8-ounce pieces salmon fillet
One 1-inch piece of ginger, peeled and finely minced
For the Green Beans and Snow Peas:
1/2 teaspoon olive oil
1/4 pound fresh green beans
1/4 pound fresh snow peas, topped and stemmed
1 Scallion, sliced on the diagonal
1 clove garlic, minced
1 teaspoon sesame seeds
Kosher salt, to taste
Ground black pepper, to taste
Shichimi togarashi, to taste
Special Equipment:
Parchment Paper
Directions:
Preheat oven to 425 °F.
In a small bowl whisk together honey, soy sauce, vinegar, chile paste, ginger, salt, pepper and shichimi togarashi . Set aside.
Set two 15-inch squares of parchment on work surface. Brush both sides of the paper with vegetable oil. Place a salmon fillet in the center of the paper. Season with salt and pepper and pour the glaze over the salmon. Fold parchment over contents; pleat edge to seal, forming a half-moon. Bake on a baking sheet 20 minutes.
While the salmon is cooking, heat the olive oil a large saute pan over medium high heat. Add in the green beans and snow peas and stir to cook, uncovered, 3 to 5 minutes or until tender but still crisp.
Place the vegetables in a large bowl. Add the scallions garlic sesame seeds, and season with salt, pepper and shichimi togarashi . Drizzle with olive oil and gently toss to combine.
To serve the salmon, place the packet on a plate. Cut the paper with kitchen scissors to open the packet. Serve the green beans and snow peas along side and enjoy!
*Cook’s Notes:
Doubanjiang chile paste and shichimi togarashi can both be purchased at Asian Markets. You can also make your own shichimi togarashi seasoning (click here for Homemade Shichimi Recipe).
