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Salmon en Papillote with Basil Butter
Ingredients
- Basil Butter:
- 1/4 cup fresh basil leaves
- 1 small shallot, peeled and chopped
- 6 tablespoons unsalted butter
- Pinch kosher salt and finely ground black pepper
- Salmon:
- 2 pounds salmon filet (boneless, skinless), cut into 6 pieces
- 1 lemon, washed and cut into slices
- ¼ bunch flat-leaf parsley
- Cooking spray
- 6 brown paper lunch bags
Directions
- Preheat oven to 400ºF.
- Combine basil, shallot, and butter in a food processor and pulse to mix. Season with salt and pepper, and pulse to mix. Turn out butter on a large piece of plastic wrap and roll butter into a sausage shape. Freeze butter until ready to use.
- Salt and pepper salmon, and top with a piece of basil butter, a slice of lemon, and a sprig of parsley. Open paper bags and spray the inside with cooking spray. Place a piece of salmon in the bottom of each paper bag and roll to close. Place papillote on sheet pans (allowing 1-inch space between each bag) and bake in the oven for 10 minutes. Remove papillote from the oven and place on large serving platters. Cut bags open about 6-inches from the bottom of the bags to create a serving box for each piece of salmon.
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