Salmon and zucchini in lemon herb butter

En papillote parcel for salmon recipe2 generous salmon fillets (skinless)
1 lemon
1 zucchini
1 tsp capers
¼ cup fresh flat leaf parsley and fresh basil
¼ cup unsalted butter
1 clove of garlic (peeled)
Salt and pepper

  • Preheat the oven to 350
  • Put the herbs, butter, garlic and a pinch of salt and pepper in a processor and blend until smooth (or, for a more rustic butter, chop the herbs and garlic finely then beat into the butter along with salt and pepper)
  • How To Make A Parchment Parcel illustration for salmon en papilotte recipeLay a circle of parchment on the surface and spread a dollup of the herb butter in the centre
  • Season the salmon well on both sides, then place on top of the butter
  • Grate over about 1tsp lemon zest
  • Dot a tsp of butter onto the top of the salmon
  • Chop the zucchini into ½ cm disks and scatter around the fish along with ½ tsp of capers
  • Squeeze over about 1 tbsp of lemon juice (about half a small lemon)
  • Gather up the parchment in the centre and tie with string
  • Now make the other parcel
  • Spray with water (if you have a plant sprayer that works great here) or splash with water, then bake in the oven for 15 mins for rare salmon, 17 for medium and 20 – 25 for well done
  • Give each guest a parcel to open at the table
  • Freshen up the flavors with a squirt of lemon juice and a sprinkle of fresh herbs after you open the parcels

Serving suggestions:

  • Serve with crusty bread and a green saladSlice of lemon illustration for en papillote recipe
  • Or on top of fresh tagliatelle
  • Or with some boiled new potatoes
  • Or with a generous portion of roasted asparagus

If you can make that you can make this:

  • Add asparagus spears to the zucchini before cooking
  • Or finely sliced fennel
  • Switch out the lemon juice for pernod for a light anise flavor
  • Use a different combination of fresh herbs in the butter (use soft herbs – rosemary, bay leaves etc tend to be too “woody”) Use just basil, or parsley and mint, or mint and cilantro
  • Or strike an exotic note with cilantro, a little fresh red chili, garlic and a little fresh ginger blended into the butter

This recipe originally appeared in a post about rainy March days and the joys of a new cookbook.

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