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Salmon en papillote
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2 rates
Preparation : 15 min
Cooking : 35 min
Total time : 50 min Rest : 0 min
4 people
250 g green beans and/or snow peas
150 g broccoli florets / romanesco broccoli (optional)
2 cm fresh ginger, peeled
150 g courgette
4 salmon fillets
0.5 zest of lime
1 pinch salt
1 pinch pepper
1 bunch chives
1 lime (juice and zest)
3 tsp soy sauce
2 tbsp rice vinegar
30 ml vegetable oil
1 cm fresh ginger, grated
Associated products
RECIPE STEPS
1
Fill the metal bowl with 500ml water. Place the green beans and/or snow peas, and the broccoli/romanesco broccoli florets in the steamer basket. Run the STEAM programme 20 minutes.
- 250 g green beans and/or snow peas
- 150 g broccoli florets / romanesco broccoli (optional)
Steam
20:00 / / 110°C
2
Thinly slice the ginger and courgette. Cut 4 pieces of baking paper in rectangles of 30 x 20cm; lightly brush each sheet with oil. Divide the sliced courgette and ginger between the rectangles, and top with the salmon fillets. Sprinkle with a little lime zest and season.
- 2 cm fresh ginger, peeled
- 150 g courgette
- 4 salmon fillets
3
Close the papillotes/parcels by joining the long sides of the paper and folding them over; then fold the ends underneath like gift-wrapped package.
4
Place the papillotes/parcels in the steamer basket on top of the vegetables. Run the STEAM programme, 15 minutes/100 °C. Add a few more minutes if the fillets are thick.
Steam
15:00 / / 100°C
5
Place one papillote* on each plate, open, and place the green vegetables beside the salmon. Serve with the Japanese sauce.
6
Wash and finely slice the chives. Set aside.
- 1 bunch chives
7
Place the remaining ingredients in a bowl and mix well; add the chives and ginger.
- 1 lime (juice and zest)
- 3 tsp soy sauce
- 2 tbsp rice vinegar
- 30 ml vegetable oil
- 1 cm fresh ginger, grated
Copyright : © photographs Sandra Mahut © Hachette Livre (Marabout) 2016
1 comment
Sause it awesome. All good, but it took me twise as much time to steam the salmon.