This Salmon and Fennel Papillotte* is a lovely mix of Asian and Provençal cooking styles; the soy sauce and the herbes de provence work so well together, and by marinading the salmon beforehand you get a real taste explosion when you bite into it.
This recipe ticks several boxes – it’s incredibly easy to make and is very healthy. Salmon can be expensive but if you buy it when it’s on offer and freeze it, then this can work out as a reasonably-priced fish dish.
As you get lots of lovely sauce from the marinade we recommend you accompany this dish with something quite dry, like rice, noodles or potatoes, to soak up the delicious juices.
When cooking this recipe don’t forget to take into account the marinating time (at least 2 hours but preferably overnight).
* Papillotte is a way of cooking where the food is put into a folded parcel and then baked, it can be placed in parchment paper or foil.
- Salmon - 500g (filet)
- Fennel - 1 bulb
- Lemons - 2 (juice)
- Soy sauce - 1 tbsp (dark)
- Soy sauce - 4 tbsp (light)
- Herbes de Provence - 1 tsp (heaped)
- Olive oil - 2 tbsp
- Prepare the marinade by mixing all the marinade ingredients with the sliced fennel in a plastic box with a lid and season to taste
- Put the salmon in the box, put the lid on and very gently shake the box to evenly cover the salmon with the marinade
- Put in the fridge for at least 2-3 hours
- Cut the salmon into 4 portions, put each one in some foil with some fennel and marinade and close tightly to make a "papillote"
- Put the papillotes in a roasting tray and cook in the oven at 220ºC for 25 mn
Get all your ingredients and a plastic box and lid ready.
First prepare the marinade. Pour the soy sauce into your plastic box. Squeeze in the juice from the lemons. Wash the fennel, remove the the outer layer if it's in a bad state. Wash the fennel bulb. Trim off the small leaves at the top which look a bit like dill. Slice off the root of the bulb and cut it in half from the bottom to the top. Put it on its flat side and slice it into 0.5 cm slices. Add the slices to your plastic box.
Add the herbes de Provence and season to taste with black pepper. I wouldn't add any salt as the soy sauce is already quite salty.
Put the salmon in the box. Put the lid on and very gently shake the box to evenly cover the salmon with the marinade. If your plastic box closes tightly you can even gently tip it upside down to get a better mix. Put the box in the fridge for at least 2-3 hours. Overnight is even better as the salmon will be thoroughly soaked in the marinade.
Once the marinating process is done it's time to make the "papillote" but first put the oven on at full whack. Put the salmon on a chopping board and cut it evenly into 4 portions. Get enough foil to wrap each salmon portion and put a piece of salmon in the middle of it.
Take two parallel sides of the foil and lift them up, then bring the other two sides up, to give you a kind of box with an opening at the top. Add a few slices of fennel with some marinade and then fold down the top of the foil to close it tightly. Repeat the process for the other 3 portions.
Put the papillotes in a roasting tray and cook in the oven at 220ºC for 25 minutes.
When the salmon is cooked, carefully open the papillote from the top. The foil will cool down very quickly but the inside will be steaming hot. Take the salmon out with a spatula, put it on a plate and cover with the juice from the papillote.
- You can cut the salmon fillet in 4 before marinating it so it's even more imbibed.
I am entering this recipe into the Tots100 Betta Living Vegetarian Recipe competition.
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