Salmon cooked in paper? Mais oui! This French method keeps fish ultra-moist, and perfectly steams vegetables too.
SAVE ON THIS RECIPE!
En papillote is French for "in a paper case," an easy cooking technique that makes an attractive presentation. Since all of the fish's natural juices are locked within the package, moistness is guaranteed. Take these packages of cooked salmon directly to the table. Parchment paper is available at most supermarkets. In a pinch, aluminum foil can replace the parchment.
Use 16 baby carrots in place of the julienne-cut carrots. Cut into thin strips.
The paper packet fills with steam during baking so you must crimp tightly or steam will escape. Do not open the packet until you're ready to check the salmon for doneness.
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