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Jill_Bauer

Salmon en Papillote--A Fancy Way of Saying The Best Salmon EVER!

by on ‎05-20-2014 06:10 PM

Hi, everyone!


So did you all go to your local garden center over the weekend to get supplies for your DIY terrarium? I know some of you asked if I was going to come out with my own kit and I would LOVE to. I think I’ll have a talk with my good friend Phillip Watson from Cottage Farms… Anyway! I also had directions on how to hang a photo collage in Friday’s blog and I’m convinced the paper-to-wall method is every interior decorator’s best-kept secret. If you give either project a try—or plan to, please send me your pictures! I love hearing from you!


I’ll be sharing two terrific recipes for you this Wednesday on You’re Home with Jill…Blueberry Tarts and this one: Salmon en Papillote!


This recipe is prepared with the Temp-tations® Old World Set of 2 9" X 13" Cookie Sheets (K37847).


Salmon en Papillote


Ingredients:



  • 2 (6-oz) salmon filets

  • 4 Tbsp olive oil, divided

  • 1/2 cup grape tomatoes, halved

  • 2 Tbsp butter, divided

  • 1/2 cup artichoke hearts, halved

  • 6 thin slices lemon

  • 2 sprigs fresh herbs (tarragon, thyme, etc.)

  • Salt and pepper, to taste


 


Salmon en Papillote


Directions:


1. Heat the oven to 375°F.


2. Fold 2 (15") square sheets of parchment paper in half. Starting at the fold, draw half of a large heart shape with a pencil. Trim paper along the lines.


3. Open the piece of parchment paper and place 1 salmon fillet near the crease.


4. Drizzle the fish with 1 Tbsp of olive oil. Top with 1/2 of the grape tomatoes, 1/2 of the artichoke hearts, 3 slices of lemon, fresh herbs, 1 Tbsp butter, and salt and pepper to taste.


 


Salmon en Papillote


5. Starting at the top of each parchment half-heart, make small, tight, overlapping folds along the outside edge to seal the packet. Twist the ends tightly to seal completely. Repeat the process with the remaining salmon filet.


 


Salmon en Papillote


6. Place both packets on a large baking sheet, and brush each with the remaining 1 Tbsp olive oil. Bake the packets in the oven for 10 minutes.


7. Transfer to a serving plate and slit paper with a knife to open.


 


Salmon en Papillote


 


So, “en papillote” is French for “in paper.” When you wrap salmon—or virtually any kind of fish in parchment paper—it steams itself, locking in the flavor and moisture, while infusing it with whatever else you put into the packet. In this case, we added tomatoes, artichokes, lemon, and herbs. This recipe works REALLY well with any fish or shellfish, so keep it handy. You can also change up the ingredients you put inside. I just wanted to show you how to make a nifty little packet…now let your creativity soar!


Before I close, I have something REALLY exciting to share. On July 18-20, we’re having our very first You’re Home with Jill Weekend here at QVC!!!!


 


Come See Jill!


 


In other words, you can come and hang out with me for an entire weekend of friendship, food, and fun. I've been very involved in planning our itinerary....it includes a night at Longwood Gardens (one of my FAVORITE places!) a tour to see the costumes of Downton Abbey (soooo cool!!) high tea at the prestigious Hotel DuPont, and of course, lots of QVC shopping and watching...you'll be my live audience for part of our Christmas in July event! It would be my pleasure to meet to you....so if it's possible, come see me! Don't wait to get your tickets, spaces are limited!


Check out the new episode of You're Home with Jill on QVC.com tomorrow. Or, if you’re one of the lucky folks who get QVC Plus, you can watch at 7pm ET.


From my home to yours,
—Jill

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