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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! :)

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  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

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