Citrus Salmon en Papillote with Tropical Fruit Salsa

The hubby had a big birthday this year – he turned 65 – so I wanted to cook him a special dinner. His favorite of all favorite meals is salmon so I of course I had to come up with a delicious salmon recipe to celebrate the big day. I had one dish planned but some fruit landed in my lap so I decided to completely change the menu.

One of my favorite ways to cook salmon is en papillote – it leads to a very moist and well cooked piece of fish. I’ve never had the method fail me. I’ve used it with different varieties of fish and with this meal I cooked my shrimp in the same way as I don’t like salmon. It’s easy to do and you can present your diners with a delicious meal.

Citrus Salmon en Papillote with Tropical Fruit Salsa

Serves 2

2 6 oz salmon fillets
1/2 of a large papaya or 1 small papaya
1 medium orange
2 lemons
1 green pepper
2 kiwi fruits
1 cup white wine
3 TBS olive oil
1 tsp rice vinegar
1 TBS honey
1/2 tsp salt
2 cups cooked brown rice
salt and pepper
parchment paper

Preheat oven to 350°
Slice one whole lemon into rounds and juice the other.
Slice the orange into rounds
Trim and cut the pepper into strips.
Take four of the strips and dice them.
Open the papaya, remove the seeds, trim it and cut into small pieces.
Peel the kiwis and cut into small pieces.
Mix the papaya, kiwi and diced pepper in a bowl. Add about 1/2 tsp of the lemon juice, stir. Set aside.
Pull two pieces of parchment paper – about 18″ long. Fold in half, then open.
Take 1/2 TBS of oil and spread it around each piece of paper
Sprinkle each fillet of salmon with salt and pepper
Lay the orange and lemon rounds down on the olive oil. Top with one of the salmon fillets

Top with the green pepper strips.
Cover with another row of lemon and orange rounds.
Sprinkle with salt and pepper.
Fold the packet until almost closed. You can check out a video on how to fold the packet
Pour in 1/2 cup white wine in each packet. Seal closed
Place on a baking sheet.
Bake in the preheated oven for 15 – 20 minutes. 15 minutes for a thinner fillet, 20 minutes for a thicker fillet.
While the fish is baking make a vinaigrette:
Mix together 2 TBS olive oil, 1 TBS lemon juice, 1 tsp rice wine vinegar, 1 TBS honey and 1/2 tsp salt.

When the fish is done carefully open each packet – there will be steam.

To serve:
Place 1 cup of rice on the plate, top with the salmon and then add the fruit salsa. Drizzle the vinaigrette over top. I also made him some snow peas. I simply roasted them with a little olive oil.

I don’t like salmon so I made this same dish for myself only I substituted 5 shrimp in the packet. They cooked in the same amount of time as the salmon. I am allergic to peppers so I didn’t use any in my packet or in my portion of the salsa.

It was really tasty. The papaya was sweet, the kiwi tart and the shrimp tender and delicious. The hubby enjoyed his as well. The salmon was cooked perfectly and he said the fruit was a lovely complement to it.

For dessert he surprised me and asked for chocolate mousse as opposed to something more complicated.  I do love chocolate mousse so I can’t say I was disappointed. It turned out well and was the perfect end to the meal. I just served it with some fresh raspberries.

Citrus Salmon en Papillote with Tropical Fruit Salsa

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• Author: Patty Woodland
• Cook Time: 20 mins
• Total Time: 20 mins
• Yield: 2 1x
• Category: Main Dish

Ingredients

Scale 1x2x3x

• 2 6 oz salmon fillets
• 1/2 of a large papaya or 1 small papaya
• 1 medium orange
• 2 lemons
• 1 green pepper
• 2 kiwi fruits
• 1 cup white wine
• 3 TBS olive oil
• 1 tsp rice vinegar
• 1 TBS honey
• 1/2 tsp salt
• 2 cups cooked brown rice
• salt and pepper
• parchment paper

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Instructions

1. Preheat oven to 350°
2. Slice one whole lemon into rounds and juice the other.
3. Slice the orange into rounds
4. Trim and cut the pepper into strips.
5. Take four of the strips and dice them.
6. Open the papaya, remove the seeds, trim it and cut into small pieces.
7. Peel the kiwis and cut into small pieces.
8. Mix the papaya, kiwi and diced pepper in a bowl. Add about 1/2 tsp of the lemon juice, stir. Set aside.
9. Pull two pieces of parchment paper – about 18″ long. Fold in half, then open.
10. Take 1/2 TBS of oil and spread it around each piece of paper
11. Sprinkle each fillet of salmon with salt and pepper
12. Lay the orange and lemon rounds down on the olive oil. Top with one of the salmon fillets
13. Top with the green pepper strips.
14. Cover with another row of lemon and orange rounds.
15. Sprinkle with salt and pepper.
16. Fold the packet until almost closed.
17. Pour in 1/2 cup white wine in each packet. Seal closed
18. Place on a baking sheet.
19. Bake in the preheated oven for 15 – 20 minutes. 15 minutes for a thinner fillet, 20 minutes for a thicker fillet.
20. While the fish is baking make a vinaigrette:
21. Mix together 2 TBS olive oil, 1 TBS lemon juice, 1 tsp rice wine vinegar, 1 TBS honey and 1/2 tsp salt.
22. When the fish is done carefully open each packet – there will be steam.
23. To serve:
24. Place 1 cup of rice on the plate, top with the salmon and then add the fruit salsa. Drizzle the vinaigrette over top.