American

Salmon en Papillote with Wild Rice Pilaf

Name: Salmon en Papillote with Wild Rice Pilaf
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 1 h 50 min
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil; 1 tablespoon unsalted butter; 1 cup wild rice; 1/2 cup diced yellow onion; 4 cups chicken stock; 1 large sprig fresh thyme; 1 tablespoon unsalted butter; 1 1/2 cups leeks (halved and sliced); Kosher salt and freshly ground black pepper -- to taste; 4 4 - 6 ounce salmon fillets (skinless); Kosher salt and freshly ground black pepper; 24 cherry tomatoes (halved, or 12 sliced Campari tomatoes); 12 sun-dried tomato ( julienned); 2 preserved lemons (cut in strips); Kosher salt and freshly ground black pepper; 4 tablespoons fresh lemon juice; 1/2 cup chopped basil

A beatiful way to cook salmon with a umami laced pilaf

By Chef Laura Bonicelli

leekspreserved lemonsun-dried tomatoes

Prep Time

30 min

Cook Time

1 hr 20 min

Total Time

1 hr 50 min

Servings

4 servings

Ingredients

rice

1 tablespoonextra-virgin olive oil
1 tablespoonunsalted butter
1 cupwild rice
1/2 cupdiced yellow onion
4 cupschicken stock
1 large sprig fresh thyme
1 tablespoonunsalted butter
1 1/2 cupsleeks (halved and sliced)
Kosher salt and freshly ground black pepper -- to taste
4 4 - 6 ounce salmon fillets (skinless)
Kosher salt and freshly ground black pepper
24 cherry tomatoes (halved, or 12 sliced Campari tomatoes)
12 sun-dried tomato ( julienned)
2 preserved lemons (cut in strips)
Kosher salt and freshly ground black pepper
4 tablespoonsfresh lemon juice
1/2 cupchopped basil

Instructions

1
2
Heat the oil and butter over medium heat in a 4-quart saucepan. Add in the onion and saute until translucent, 5 minutes. Increase the heat to medium-high. Add in the rice and toast, stirring, for 1 minute. Add in the stock and thyme. Bring to a boil, reduce to a simmer, and cook the rice until open and tender but still al-dente. Drain the rice; place it in a bowl.
3
While the rice is cooking, heat the butter over medium heat in a small saute pan. Saute the leeks until soft and slightly browned 6 to 7 minutes. Stir into the rice, season lightly with salt and pepper, and set aside.
4
5
Heat the oven to 400ºF. Prepare all ingredients and set them in order. Cut four 15x24-inch pieces of parchment. Fold each sheet in half, forming a 15x12-inch rectangle. With a pencil, draw a half-heart on each side, centering the heart on the fold and working to the edges of the paper. Cut out the hearts.
6
Working on one half of the parchment, divide the wild rice mixture between the four. Top the wild rice with the salmon fillets and sprinkle with salt and pepper.
7
Divide the cherry tomatoes, sun-dried tomatoes, and preserved lemons between the pieces of fish - trying to keep them on top of the fish—season lightly with salt and pepper.
8
Drizzle one tablespoon of lemon juice over the fish and divide the basil on top.
9
Fold the other half of the heart over the fish and line up the edges. Starting at the top of the heart, fold over about 1/2 inch of the edge, and press to make a crisp crease. Continue working your way around the edge of the packet, making overlapping pleats. Always press firmly and make sure that the folds hold. Re-do any creases that are not staying. Twist and tuck the tip of the heart under to finish the package.
10
Transfer the packages to a rimmed baking sheet and bake for 12 minutes until the packets are puffed. Remove the packages from the oven and let them sit for 10 minutes. Plate and cut packages open in a cross, pulling back to open just before serving.

Chef's Notes

Fatty salmon works best for this recipe.

Nutrition (per serving)

364

Calories

14g

Protein

50g

Carbs

13g

Fat

Fiber

438mg

Sodium