This recipe was adapted from Gourmet (Jan 1997) recipe that used red snapper and thyme. I substituted salmon, capers and lemon zest. I usually always buy frozen salmon from Costco and it is simply the best tasting frozen fish I have ever found. The fish is flaky and amazing. I like this recipe because it's quick and delicious and usually something I can make in less than 30 minutes and my husband really enjoys.
- 2 sheets 12-inch-wide heavy-duty foil or parchement paper
- two salmon fillets
- 2 tablespoons extra-virgin olive oil
- freshly ground black pepper
- 2 teaspoons fresh lemon juice
- 1 TBSP of capers
- fresh green beans
- lemon zest
- thin lemon slices (about 1/16 inch thick)
Preheat oven to 500°F. and heat a baking sheet in lower third of oven 5 minutes.
Fold each sheet of foil or parchement in half crosswise to crease, and then unfold.
On a plate coat salmon fillets with oil and sprinkle with pepper and salt to taste.
On each sheet of foil or parchment paper put 1 fillet to one side of crease and sprinkle with 2 teaspoon lemon juice, capers, and half of any oil remaining on plate. Top each fillet with 3 lemon slices or lemon zest.
Working with 1 foil package (papillote) at a time, fold left half of foil over fillet. Starting at 1 corner of crease, fold edge of foil over in triangles, following a semicircular oath around fillet (each fold should overlap previous one), smoothing out folds as you go and tucking last ford under, until papillote is completely sealed.
Put papillotes on hot baking sheet and bake in middle of oven 5-8 minutes.