Honey Orange Southwest Salmon in Parchment (salmon en papillote)
Orange and Jalapeno Salmon Cooked in Parchment Paper or salmon en papillote. An easy restaurant quality meal for your weeknight meal plans.
Servings 2
Calories 279kcal
Ingredients
- ½ pound Salmon Filet Divided into two pieces
- 1 navel orange washed, zested, and thin sliced
- 1 jalapeno pepper stem and seeds removed, sliced
- 1 Tablespoon honey
- ½ teaspoon New Mexico Red Chile Powder
- 2 tablespoons white wine
- 2 teaspoons olive oil
- salt and pepper to taste
- 2-3 sprigs fresh thyme or ½ teaspoon dried thyme
Instructions
- Preheat oven to 400 degrees.
- Lay out two sheet of parchment paper cut large enough to house the salmon and with room to be able to crimp enges and enclose.
- Place each piece of salmon in the center a sheet of parchment paper. Sprinkle with chile powder, salt and pepper and a pinch or two of orange zest.
- Add about three slices of jalapeno peppers on the salmon fillets. Then add two half slices of orange.
- Add a few sprigs of fresh thyme then drizzle with olive oil. Add a splash of white wine.
- Fold the paper over the salmon and begin the crimping technique to seal well. Starting at the closed end of the parchment paper, nearest the center where the salmon has been placed, make a small fold inward. Using your fingers, start rolling the paper inward and over itself, firmly pressing and crimping as you go. Just a couple of rolls inward will make a nice seal.
- Bake salmon for 10-15 minutes or until the parchment paper has puffed up high.
- Remove from oven and let stand for 5 minutes. Serve immediately.
Notes
Tips For Success:
- Soggy Packets: Don't add too much white wine to each salmon packet, as it could make the parchment paper soggy.
- Don't overcook. I've overcooked a few salmon fillets in my lifetime. Watch the time and pull it a minute or two early. It will continue to cook inside the packet for a couple of minutes. If you see a lot of albumin, which is the white protein that seeps out of the fish, you've started to over cook the fillet.
- Too Spicy?If you want to reduce the heat, remove the veins and seeds from the center of the jalapeno slices. Those are what carry the hot heat, not the meat of the pepper.
- Steam: When you open the packet, be careful. Steam rushes out, and the aromas are wonderful.
Nutrition
Calories: 279kcal | Carbohydrates: 19g | Protein: 23g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 62mg | Sodium: 60mg | Potassium: 721mg | Fiber: 2g | Sugar: 15g | Vitamin A: 489IU | Vitamin C: 51mg | Calcium: 52mg | Iron: 1mg
