Clinical trials suggested that the consumption of omega-3 polyunsaturated fatty acids ameliorates cognitive performance in terms of learning, memory and speed of mental processing. The richest omega-3 source is oily fish such as herring, tuna, salmon, or sardines. I love them all, but the one that I have most fun with preparing is salmon. I like its beautiful coral color, which becomes lighter with heat, its intricate zebra like mesh of fat. What is not to like?
On school nights, especially when I have tests and I need an omega boost, I like to make this oriental all in one papillote salmon. Now the name might sound fancy, and the result also, but this is really one of the simplest recipes there is. Personally, I always have ginger and spring onions in my kitchen. So to some extent all I ever need to buy for this recipe is the salmon. And here you will want to invest in a good quality, know-where-it-comes-from type of salmon. It can be wild, it can be farmed, but I’ll get back to how to choose your salmon another time.
Right now, please try my Salmon Papillote dinner.
Ingredients for one fillet, just multiply by your desired guest number :
- 70g of Salmon fillet
- 1 tbsp extra virgin olive oil
- 1 tsp soya sauce
- ½ thumb of ginger
- 1 scallion
- 1 small bunch parsley
First, Preheat the oven to 180°C/450°.
Then, Cut a 25x25cm rectangle of parchment paper, in which you will place your salmon skin side down. Drizzle on the olive oil and massage into, over, and under the salmon. Then add the soya sauce over and again, with your hands mix and massage into the salmon.
On the side, finely slice your ginger, scallion and parsley. Then add them to your fish, and you are ready to fold.
Now for the origami:
- The fillet should be perfectly in the middle, long side horizontally
- Fold over the left and right sides, this will cause the other two to want to fold in a well.
- To fold these two, hold the papers adjacently so the corners match. Then as if nearly rolling the paper, bit by bit fold your way to the salmon.
- Once the salmon is sealed, place in the over for 20 to 25 minutes depending on how thick your parchment paper is or how thick the salmon is, the thicker will take longer time to cook.
How to serve:
I like to keep it rustic and keep it in the papillote on top of the table. However, every guest will empty their salmon and sauce in their plate and return the parchment into the baking dish.