Salmon en Papillote with Apples

I recently shared my thoughts on a new cookbook, Anatolia: Adventures in Turkish Eating. As part of the review I made a batch of Apple and Cinnamon Tea. The tea is a delicious drink but as I was contemplating what to make the hubby for dinner I thought it would work really well with the salmon that I had planned for his meal. There was some fresh apple leftover from the tea making and so my recipe for salmon en papillote with apples came together.  Salmon is his favorite fish and I cook it for him often. Fruit is a frequent partner in my salmon recipes as I like pairing sweet and savory and he enjoys it when I do.

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Salmon en Papillote with Apples

Serves 2

• 2 6 oz salmon filets
• 2 TBS roughly chopped onion
• 1/2 apple, preferably organic, diced small
• 1 TBS fresh lemon juice
• 2 cups homemade apple tea, brewed apple tea or 2 cups apple cider
• 2 cinnamon sticks
• 1 star anise
• 2 tsp unsalted butter, optional
• 1 TBS honey (will not use if working with apple cider)
• 1 tsp dried thyme
• salt to taste
• 1 1/2 cups cooked jasmine rice

• If you do not have the apple tea you will need to create the apple cider substitute earlier in the day so it is cool; heat the two cups of cider with the cinnamon sticks and star anise until it reaches a boil. Remove from heat and let sit for half an hour remove the sticks and star anise and reserve. Let cool.
• Sprinkle the lemon juice over the diced apple. Set aside
• Preheat oven to 350
• Tear off two large pieces of parchment and fold each in half. Spray one half of each with cooking spray. Place the salmon in the center of the sprayed half.
• 
• Sprinkle each piece of salmon with salt and top with 1 TBS of the onion.\
• Divide the cooled tea/cider  mixture in half. Place 1 cup in a small sauce pan with the reserved cinnamon sticks and star anise.

• Fold up the packets. Just before you seal them pour in 1/2 cup of the apple tea/cider mixture. Bake in the preheated oven for 15 minutes.

• While the fish cooks make the sauce: using the apple tea/cider in the saucepan – bring to a boil and reduce to a simmer. Let cook until reduced by half. Remove from heat and stir in butter if using. If you have started with the Apple Tea stir in the honey, taste and adjust seasoning with salt or more honey if needed. Stir in the thyme. Set aside.
• When the fish is done cooking, CAREFULLY open the packet as it will be full of steam.

• Remove the onions and discard.

• To serve: Place the rice on the plate (my new Fiestaware that the hubby gave me for Christmas), top with the salmon, then the diced apples and drizzle on half of the sauce.

How Was the Salmon en Papillote with Apples?

The hubby really enjoyed this. The apple flavor came through with the double use of the tea; as the steaming liquid and as the sauce. Adding the butter puts a little extra richness into the sauce – it’s not necessary but it is another layer of flavor. I use honey and thyme in combination quite often but they are lovely together and delightful on salmon. The crisp apple mixed with lemon brightens the whole dish. I have served the hubby salmon and apples before but I didn’t use an apple based liquid, It’s a combination he truly enjoys.

Cooking the salmon en papillote or any fish – say Chilean sea bass for that matter ensures that it will cook perfectly every time. I have even cooked lobster en papillote!

Salmon en Papillote with Apples

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• Author: Patty
• Prep Time: 10
• Cook Time: 20
• Total Time: 30 minutes
• Yield: 2 1x
• Category: Main Dish
• Method: Baking and Stove Top
• Cuisine: French American

Ingredients

Scale 1x2x3x

• 2 6 oz salmon filets
• 2 TBS roughly chopped onion
• 1/2 apple, preferably organic, diced small
• 1 TBS fresh lemon juice
• 2 cups apple tea, brewed apple tea, or 2 cups apple cider
• 2 cinnamon sticks
• 1 star anise
• 2 tsp unsalted butter, optional
• 1 TBS honey (will not use if working with apple cider)
• 1 tsp dried thyme
• salt to taste
• 1 1/2 cups cooked jasmine rice

Instructions

• If you do not have the apple tea you will need to create the apple cider substitute earlier in the day so it is cool; heat the two cups of cider with the cinnamon sticks and star anise until it reaches a boil. Remove from heat and let sit for half an hour remove the sticks and star anise and reserve. Let cool.
• Sprinkle the lemon juice over the diced apple. Set aside
• Preheat oven to 350
• Tear off two large pieces of parchment and fold each in half. Spray one half of each with cooking spray. Place the salmon in the center of the sprayed half.
• Sprinkle each piece of salmon with salt and top with 1 TBS of the onion.
• Divide the cooled tea/cider  mixture in half. Place 1 cup in a small sauce pan with the reserved cinnamon sticks and star anise.
• Fold up the packets. Just before you seal them pour in 1/2 cup of the apple tea/cider mixture. Bake in the preheated oven for 15 minutes.
• While the fish cooks make the sauce: using the apple tea/cider in the saucepan – bring to a boil and reduce to a simmer. Let cook until reduced by half. Remove from heat and stir in butter if using. If you have started with the Apple Tea stir in the honey, taste and adjust seasoning with salt or more honey if needed. Stir in the thyme. Set aside.
• When the fish is done cooking, CAREFULLY open the packet as it will be full of steam.
• Remove the onions and discard.
• To serve: Place the rice on the plate, top with the salmon, then the diced apples and drizzle on half of the sauce.

Notes

I served this with maple mustard carrots: 1 1/2 cups frozen carrot rounds in a baking pan with a drizzle of olive oil and 1/2 tsp salt at 350 for 20 minutes then add 1 1/2 TBS country dijon mustard and 2 tsp maple syrup. Return to the oven for another 10 minutes. Taste and add more salt if needed.

I did not count having to make the apple tea and/or cider in the prep time

Keywords: salmon, salmon en papillote, steamed salmon, salmon and apples