Citrus Salmon en Papillote with Tropical Fruit Salsa
6 oz salmon fillets
of a large papaya or
TBS olive oil
cooked brown rice
salt and pepper
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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.
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.
Place 1 cup of rice on the plate, top with the salmon and then add the fruit salsa. Drizzle the vinaigrette over top.
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