Behind the Dish: Salmon en Papillote

Ruth and Marc, back in charge…

Baking a combination of meat or fish with vegetables, herbs and butter in a tiny packet is a terrific way to cook a main dish to perfection and allow it to make its own sauce at the same time. That’s the idea behind today’s Julia dish, Salmon en Papillote. We tuck seasoned boneless, skinless salmon along with chopped rooftop garden tomatoes, shallots, scallions and a big pat of butter in a little packet of parchment paper, and bake it at 500 degrees for just a few minutes. That’s all the time it takes for the fish to cook through and the tomatoes, shallots, scallions and butter to make the perfect sauce.

Our Salmon en Papillote will be accompanied by creamy, buttery scalloped potatoes and a garnish of mixed field greens. We hope you’ll give it a try.


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