Aromatic Herb-Crusted Salmon en Papillote with Refreshing Tzatziki Sauce
Aromatic Herb-Crusted Salmon en Papillote with Refreshing Tzatziki Sauce
Create an Elegant Wine Pairing at Home: Salmon en Papillote and Homemade Tzatziki Sauce
On those days when a glass of crisp white wine calls for a perfect companion, we’ve prepared a healthy and delightful soul food: Salmon en Papillote. While the traditional method involves shaping parchment paper into a boat, any oven-safe dish will work just fine! Instead of a heavy tartar sauce, this recipe pairs the succulent salmon with a lighter, healthier, and incredibly fresh Tzatziki sauce. Let us guide you through this easy and elegant Salmon en Papillote recipe.
Salmon en Papillote Ingredients- 200g Salmon fillet for grilling
- 1/2 Red onion, thinly sliced
- 1/2 Yellow onion, thinly sliced
- 5 Cherry tomatoes
- 10 Whole garlic cloves
- 5-6 Cooked frozen shrimp, thawed
- 1 Tbsp Unsalted butter
- 1/2 Cup Olive oil
- 2-3 Slices Lemon
- Herbs salt, to taste
- Whole black pepper, to taste
- 1 Sprig Fresh dill
Refreshing Tzatziki Sauce Ingredients- 2 Tbsp Plain Greek yogurt
- 1/2 Cucumber
- 1 tsp Salt
- 1 tsp Minced garlic
- 1/2 Handful Fresh dill, finely chopped
- 1 Tbsp Lemon juice
- 2 Tbsp Extra virgin olive oil
- Whole black pepper, to taste
- 2 Tbsp Plain Greek yogurt
- 1/2 Cucumber
- 1 tsp Salt
- 1 tsp Minced garlic
- 1/2 Handful Fresh dill, finely chopped
- 1 Tbsp Lemon juice
- 2 Tbsp Extra virgin olive oil
- Whole black pepper, to taste
Cooking Instructions
Step 1
Gently pat the fresh salmon fillet dry with paper towels to remove excess moisture. This ensures a better sear. Season both sides generously with herb salt and whole black pepper. Don’t be shy with the seasoning; it adds a wonderful depth of flavor after baking.
Step 2
Thinly slice the red and yellow onions. Aim for slices that are not too thin, so they retain some texture after cooking.
Step 3
Lay the sliced onions at the bottom of an oven-safe dish or baking tray. Drizzle lightly with olive oil and sprinkle with a pinch of herb salt to create a flavorful bed for the salmon.
Step 4
Arrange the seasoned salmon fillet on top of the onions. Add the cherry tomatoes, whole garlic cloves, and the thawed shrimp around the salmon. This creates a beautiful presentation and allows everything to cook together.
Step 5
Dot the salmon and vegetables with small pieces of unsalted butter. Place the lemon slices and dill sprig over the top. Finally, evenly drizzle the 1/2 cup of olive oil over all the ingredients.
Step 6
If using parchment paper, create a sealed ‘en papillote’ package by folding and crimping the edges to form a boat shape. This traps the steam and infuses the salmon with aromatic flavors.
Step 7
Bake in a preheated oven at 200°C (400°F) for approximately 30 minutes. Cooking time may vary depending on the thickness of the salmon and your oven. The salmon should be cooked through and flaky, and the vegetables tender.
Step 8
While the salmon is baking, let’s prepare the Tzatziki sauce. Finely dice half a cucumber. Sprinkle 1 teaspoon of salt over the diced cucumber and let it sit for 10 minutes. This draws out excess moisture, ensuring a crisp texture in the sauce.
Step 9
Finely chop about half a handful of fresh dill leaves.
Step 10
After 10 minutes, firmly squeeze out all the excess liquid from the salted cucumber. In a bowl, combine the squeezed cucumber, chopped dill, 1 teaspoon of minced garlic, and 2 generous tablespoons of Greek yogurt. Stir in 1 tablespoon of lemon juice and 1 tablespoon of olive oil. Mix well until all ingredients are thoroughly combined.
Step 11
For a touch of sweetness, you can add a little honey to the Tzatziki sauce. Store the sauce in an airtight container in the refrigerator; it will keep well for about a week.
Step 12
Your delicious Salmon en Papillote and refreshing Tzatziki sauce are ready to be enjoyed!
