Creamy Caper-Dill Salmon "En Papillote"
with Buttery Wild Rice Pilaf and Broccolini
Fish cooked "en papillote" is like a present, a wonderful individual parcel to open, full of the aromas of fish, herbs, lemon and veggies. Simple and healthful, this is a new technique that is bound to be a favourite!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains Salmon)
1 cup
Wild Rice Medley
1 unit(s)
Lemon
30 g
Capers
(May contain Milk, Sulphites, Tree nuts, Wheat, Egg, Fish)
7 g
Dill
170 g
Broccolini
56 g
Yellow Onion, chopped
113 g
Baby Tomatoes
6 tbsp
Yogurt Sauce
(Contains Milk)
7 g
Zesty Garlic Blend
(Contains Sulphites May contain Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat)
7.5 g
Vegetable Stock Powder
(Contains Soy, Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Butter*
(Contains Milk)
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To a medium pot, add wild rice medley, stock powder, half the Zesty Garlic Blend, 1/4 tsp (1/2 tsp) salt and 2 cups (4 cups) water. Bring to a boil over high.
- Once boiling, reduce heat to medium-low. Cover and cook for 20-24 min, until rice is tender and liquid is absorbed.
- Remove the pot from heat. Set aside, still covered.
- Trim ends off broccolini, then cut into 1-inch pieces.
- Roughly chop dill.
- Strain and rinse capers.
- Zest, then cut half the lemon into 1/4-inch rounds. Cut remaining lemon into wedges.
- To a small bowl, add 1 tsp (2 tsp) dill, yogurt sauce and capers. Stir to combine. Set aside.
- Pat salmon dry with paper towels. Season with remaining Zesty Garlic Blend, salt and pepper.
- Cut two 12-inch-long pieces of parchment paper or foil (four pieces of parchment or foil for 4 servings). Arrange pieces on a work surface with a long side facing you.
- Divide onions, then broccolini and tomatoes equally lengthwise in the center of parchment or foil pieces. Season with salt and pepper.
- Lay salmon on top of veggies. Sprinkle remaining dill over salmon, then top with 2 lemon slices and 1 tbsp butter per piece.
- For each salmon packet, bring the two long sides of parchment or foil toward the center and fold down several times until there is about 1 inch of space between parchment or foil and fish and the seal is secure.
- Roll the shorter ends of parchment or foil tightly to seal packets. (TIP: Tightly sealing the packets will ensure that the fish steams properly.)
- Place packets on a baking sheet.
- Roast in the middle of the oven 15-20 min, until salmon is fully cooked.**
- Once salmon is cooked, carefully cut a 3-inch slit in the top of the packets alongside the fold. (TIP: If salmon isn’t fully cooked yet, carefully return opened packets to the baking sheet and roast for a few more minutes.)
- Remove lemon rounds from salmon and discard.
- Transfer salmon to plates.
- Remove broccolini, onions and tomatoes.
- Fluff rice with a fork, then stir in veggies and lemon zest.
- Divide rice mixture between plates.
- Gently remove and discard salmon skin, if you like, then top rice with salmon.
- Drizzle any juices from packet over salmon.
- Dollop caper-yogurt sauce on salmon.
- Squeeze a lemon wedge over top.
