Q1: What is the best way to fold a parchment paper packet so that it doesn't leak?

The classic method is to make a half-moon shape. After you have folded the empty half of the parchment over your ingredients, you want to create a series of small, tight, overlapping creases or folds, starting at one end and working your way all the way around the open edge. This will create a secure, airtight seal that will trap all the steam inside.

Q2: Can I use aluminum foil instead of parchment paper?

Yes, absolutely! As the recipe suggests, a heavy-duty aluminum foil is a great and very easy-to-use substitute for the parchment paper. It is much easier to crimp and seal, which makes it a great choice for beginners.

Q3: Can I make these salmon packets ahead of time?

Yes, this is a perfect make-ahead dish for a dinner party! You can fully assemble the uncooked packets and store them flat on a baking sheet, covered, in the refrigerator for up to 4 to 6 hours before you plan to bake them.

Q4: How do I know for sure when the salmon is cooked through inside the packet?

Because you can't see the fish as it is cooking, the best way is to simply trust the timing of the recipe. After about 12 minutes, you can carefully remove one packet from the oven, cut it open (be careful of the steam!), and check the fish with a fork. It is done when it is opaque and flakes easily. A salmon fillet is perfectly and safely cooked when it reaches an internal temperature of 145°F (63°C) .

Q5: What is the best kind of white wine to use for a cooking sauce like this one?

You want to use a dry, crisp white wine that you would enjoy drinking. There's no need for an expensive bottle! A good quality Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay are all fantastic choices.

Easy Salmon in Parchment (Salmon en Papillote)

The Best Easy Salmon in Parchment (Salmon en Papillote)

A healthy and easy recipe for salmon and vegetables cooked together in individual parchment paper or foil packets. This cooking method, known as ‘en papillote,’ steams the fish and vegetables in their own juices. Salmon fillets are drizzled with a simple mixture of white wine, olive oil, and lemon zest, and placed on a bed of julienned sweet yellow peppers and sugar snap peas. The sealed packets are then baked for a quick, flavorful, and easy-to-clean-up weeknight meal.

Author: Grace

Ingredients

For the Vegetables:
2 tablespoons white wine
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 medium sweet yellow peppers, julienned
2 cups fresh sugar snap peas, trimmed
For the Salmon:
2 tablespoons white wine
1 tablespoon olive oil
1 tablespoon grated lemon zest
1/2 teaspoon salt
1/4 teaspoon pepper
4 salmon fillets (6 ounces each)
1 medium lemon, halved, for serving

Instructions

Preheat the oven to 400°F. Cut four 18×15-inch pieces of parchment paper or heavy-duty foil and fold each piece in half to form a crease.
Prepare the Vegetables: In a large bowl, mix together 2 tablespoons of white wine, 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper. Add the julienned peppers and snap peas and toss to coat.
Prepare the Salmon Marinade: In a small bowl, mix together 2 tablespoons of white wine, 1 tablespoon of olive oil, the grated lemon zest, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.
Assemble the Packets: Lay open a piece of parchment. Place one salmon fillet on one side of the crease. Drizzle it with 2 teaspoons of the lemon-wine mixture. Top the salmon with one-fourth of the vegetable mixture.
Fold the other half of the parchment paper over the fish and vegetables. Tightly fold and crimp the open ends two times to seal the packet completely.
Repeat with the remaining three packets. Place the packets on baking sheets.
Bake: Bake for 12-16 minutes, or until the fish just begins to flake easily with a fork.
Open the packets carefully to allow the steam to escape. To serve, squeeze fresh lemon juice from the halved lemon over the vegetables.

Notes

Cooking the salmon and vegetables ‘en papillote’ (in a packet) is a healthy method that steams the food, locking in moisture and flavor.
Be very careful when opening the hot packets, as a large amount of steam will be released.
This recipe is great for meal prep, as individual packets can be assembled ahead of time.

Find it online: https://www.eatswithsoul.com/salmon-in-parchment/