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!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Filets de saumon, avec la peau
(Contient Saumon)
1 tasse(s)
Mélange de riz sauvage
1 pièce(s)
Citron
30 g
Câpres
(Peut contenir Lait, Sulfites, Noix, Blé, Oeuf, Poisson)
7 g
Aneth
170 g
Broccolini
56 g
Oignon, haché
113 g
Petites tomates
6 cs
Sauce au yogourt
(Contient Lait)
7 g
Mélange d’épices acidulé à l’ail
(Contient Sulfites Peut contenir Lait, Moutarde, Arachides, Sésame, Soya, Noix, Blé)
7.5 g
Bouillon de légumes en poudre
(Contient Soya, Sulfites Peut contenir Lait, Moutarde, Noix, Arachides, Sésame, Blé)
Pas inclus dans votre livraison
0.13 cc
Sel*
0.13 cc
Poivre*
2 cs
Beurre*
(Contient Lait)
Informations nutritionnelles
Ustensiles
Instructions
- 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.