Recipe of the Week: Salmon en Papillote with Potatoes (via A Couple Cooks)

The star of their recent cooking class held at The Garden Table, local food bloggers Sonja and Alex Overhiser of A Couple Cooks have created a recipe featuring salmon, potatoes, honey and herbs from the Indy Winter Farmers Market“Salmon en Papillote with Roasted Potatoes”. Don’t get discouraged by the title, it’s just a fancy French way of saying “salmon in paper,” which is how the fish is prepared. IWFM patrons can pick up their own responsibly sourced salmon from Sitka Salmon Shares this Saturday 2/28 to try their hand at making this delicious recipe.

Roasted Potatoes
Makes: 2 to 4
What You Need
  • 2 pounds mixed red and yellow skinned potatoes
  • 2 teaspoons thyme leaves (chopped)
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon honey
  • Fresh ground pepper
What To Do
  1. Preheat oven to 425°F.
  2. Chop 2 teaspoons thyme leaves. Dice 2 pounds potatoes.
  3. In a large bowl, mix the potatoes and thyme with 2 tablespoons olive oil, 1 teaspoon kosher salt, 1 teaspoon honey, and fresh ground pepper.
  4. Bake for 30 to 35 minutes until tender and lightly browned.
Salmon en Papillote with Roasted Potatoes
Makes: 2
What You Need
  • 2 pieces parchment paper
  • ½ pound salmon (or for a vegetarian version, 1 ½ cups cooked or a 15-ounce can white beans)
  • 3 medium carrots
  • 2 cloves garlic
  • ½ lemon
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh rosemary
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon paprika
  • Fresh ground pepper
  • 1 green onion
What To Do
  1. Make sure the oven is preheated to 425°F and the potatoes are roasting.
  2. Cut the salmon in half. Peel the carrots and cut them into very thin strips (julienne). Peel 2 garlic cloves. Cut half of a lemon into rings. Chop 1 tablespoon fresh thyme and 1 tablespoon fresh rosemary. Thinly slice the green portion of 1 green onion.
  3. Fold the parchment paper in half and then cut it into a heart shape. Lightly brush the right half of the parchment heart with olive oil. On the right half of the heart, place the carrots on the paper, then place the salmon on top. Add the whole garlic cloves and lemon rings next to the carrots. Top each packet with half of the chopped herbs, ½ tablespoon olive oil, ¼ teaspoon kosher salt, ⅛ teaspoon paprika and fresh ground pepper. (Note: For the vegetarian version, use 1 ½ cups white beans or a 15-ounce can, drained. Decrease the herbs to 2 teaspoons each.)
  4. Seal each packet by folding over the left half of the heart, then folding ½-inch straight folds along the edge of the heart. (See Bon Appetit for more detailed instructions for how to fold the parchment paper.)
  5. Bake the salmon 9 minutes for a 1-inch thick piece, or 10 to 11 minutes for a piece thicker than 1 inch (insert a knife into the middle of one piece to ensure the desired doneness). Rest for a few minutes before serving. Garnish with green onions and serve.


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