I found salmon at a really great price this week and wanted to do something simple and tasty. Salmon is one of those really forgivable fishes, it takes on practically any flavor and even overcooked it tastes alright. Being French week and all, I wanted to do something inspired by the French. "En Papillote" seemed like the perfect idea. En Papillote is a gentle method where the fish cooks in an enclosed packet, typically made of parchment paper. It steams in its own moisture and creates its own sauce of natural juices. I love cooking En Papillote for a small crowd. They each get to have their own little package and as they unwrap it, a strong aroma escapes from it and invites them to dig in. My mother used to bake her fish in the oven like this. She only used simple aromatics to blend with the juices of the fish and create a nice delicate sauce. I unfortunately ran out of Parchment paper so I used the next best thing, foil. The result was perfect...nice, light and extremely flavorful! I paired it up with some steamed broccoli with garlic oil. Salmon En Papillote
1 Fillet of Salmon 1/2 a Red Onion, sliced 1/2 a Red Pepper, sliced 1/2 a Lemon, Sliced 1 Tablespoon Fresh Lemon Juice Olive Oil Salt and Pepper to taste
1. Lay out fish on parchment paper or foil and season with salt and pepper. *If serving individual portion, just up the salmon into pieces and serve in individual packages* 2. Nicely place all the veggies on the salmon fillet. 3. Finish off with a drizzle of olive oil and lemon juice. 4. Place in a 450-degree oven for 15-20 minutes. 5. Serve immediately in its packaging!
Years ago, I followed my dreams and went to culinary school. I went to culinary school to continue the dream that my mother and I always shared: to open up a deli or cafe somewhere and call it our own. Whether that cafe will ever open is still up in the air...but my cooking and my love for food I owe to my mother...and in a way this blog is dedicated to her...I only hope that I can inspire other women with this blog the way my mother inspired me...With her love for food passed onto me, I quickly became a food snob after culinary school. Today, a house, a husband' (and his stomach),and an up and coming business keeps me busy enough without all my gourmet concoctions! But, no matter how busy I am, I still go to my kitchen and cook to retain my sanity. Prehaps this is a way I connect to my mother...but cooking is the only thing that truely soothes my soul. My recent transformation has led me to belive that sometimes you just have to Keep It Simple Stupid...and Cook!
I will not eat oysters. I want my food dead - not sick, not wounded - dead. ~Woody Allen
Part of the secret of success in life is to eat what you like and let the food fight it out inside. ~Mark Twain
Great food is like great sex. The more you have the more you want. ~Gael Greene
Tell me what you eat, I'll tell you who you are. ~Anthelme Brillat-Savarin
And, of course, the funniest food of all, kumquats. ~George Carlin
Avoid fruit and nuts. You are what you eat. ~Jim Davis
The trouble with eating Italian food is that five or six days later you're hungry again. ~George Miller
Cooking is like love. It should be entered into with abandon or not at all. ~Harriet van Horne
Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon. ~Doug Larson
I didn't fight my way to the top of the food chain to be a vegetarian. ~Anonymous
But those aren't the flavors. That'd make too much sense. Apple and pear, according to Dr. Phil, are body types the bars are made for. Hey, I've got some advice. If you look like an apple or a pear, eat an apple or a pear! [On Dr. Phil's energy bars. ~Lewis Black