Salmon en Papillote with Wild Rice Pilaf
A beatiful way to cook salmon with a umami laced pilaf
By Chef Laura Bonicelli
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
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
- 2
Heat the oil and butter over medium heat in a 4-quart saucepan. Add in the onion and saute until translucent, . Increase the heat to medium-high. Add in the rice and toast, stirring, for . 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 . 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 until the packets are puffed. Remove the packages from the oven and let them sit for . 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.