Skip to main content

Makrut Lime Salmon En Papillote for Fish Foodie Friday

Remember that we kicked off Fish Friday Foodies this year. It's a group of seafood-loving bloggers, coordinated by Wendy of A Day in the Life on the Farm. We share fish and seafood recipes on the third Friday of the month. This month, Karen of Karen's Kitchen Stories is hosting. Our theme for March: Seafood En Papillote.


En papillote is a method of cooking that involves making an envelope out of parchment paper and roasting the fish in the package. I love it! The steam produced in the packet keeps the fish moist, and it's a fun presentation to open the fish packet at the table.


Makrut Lime Salmon En Papillote 
for Fish Foodie Friday

Ingredients serves 4
  • 4 wild salmon filets
  • dried (or fresh) Makrut lime leave
  • freshly squeezed lime juice
  • olive oil
  • freshly ground pepper
  • bitters for serving (I had Makrut Lime-Bay Leaf bitters on-hand from one of my favorites: Bar Cart Cocktail Co.)
Also needed: 4 piece of parchment paper



Procedure
Preheat the oven to 400 degrees F. Lay one filet on a piece of parchment paper, approximately 12" square - or enough that you can completely envelop your filet and create a parchment packet.
Lay dried Makrut leaves on the filet. Drizzle the filet with lime juice and olive oil. Sprinkle with freshly ground pepper.


Bring the sides of the parchment up around the filet and fold the edges together, rolling it down to the fish. Crimp the ends together, folding them in till fish is enclosed. Place the packets on a baking sheet.


Roast for 25 minutes. Remove pan from the oven and let steam for another five minutes. Serve the packets on a plate and let each diner open his or her own.


To serve, have diners drip the bitters on their own fish.


I served this on top of mashed golden potatoes and a green salad.

Comments

  1. What a fantastic recipe to share - I always learn about new ingredients when I visit you Cam! :)

    ReplyDelete
  2. Oooh, the idea of bitters sounds so interesting! Never thought of them for cooking. Duh!!

    ReplyDelete
  3. Looks wonderful Camilla. And I love the addition of bitters to this dish.

    ReplyDelete
  4. Interesting to have bitters in fish, great dish.

    ReplyDelete
  5. How funny, I was just reading a post where someone made homemade bitters and thought I wouldn't know how to use them but here we are! I had to look up makrut lime to see if it was what I knew as kaffir lime and see it is, so at least I know what everything else is :) Looks great!

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir