Salmon En Papillote With Mangos and Orange Suprêmes

Name: Salmon En Papillote With Mangos and Orange Suprêmes
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons chives; 0.25 cup cranberries; 4 servings kosher salt; 1 mango; 1 onion; 2 oranges; 4 servings pepper; 1 pound coho salmon; 3 tablespoons butter

Ready in : 45 mins

Salmon En Papillote With Mangos and Orange Suprêmes might be a good recipe to expand your main course recipe box. For $3.31 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains around 24g of protein, 16g of fat, and a total of 333 calories. 1 person has made this recipe and would make it again. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free, primal, and pescatarian diet. A mixture of chives, butter, oranges, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 73%, which is solid.

Diets

GLUTEN FREE

PRIMAL

PESCATARIAN

Ingredients

chives

2 teaspoons

cranberries

0.25 cup

kosher salt

4 servings

mango

1

onion

1

oranges

2

pepper

4 servings

coho salmon

1 pound

butter

3 tablespoons

Cooking in Steps

1
Preheat oven to 400 degrees.

oven
2
Cut salmon into four pieces.

salmon
3
Cut 4 large pieces of parchment, around 16 inches long each.Fold each piece of parchment in half and cut out half a heart, as if you were making a valentine. It will help if your valentine is very rounded.
4
Place salmon filets onto the hearts, at the edge of the fold in the center of the shape.

salmon fillets
5
Sprinkle with salt and pepper.Cover each filet with each of the onion rings, the mango cubes, and the orange suprmes, along with some of the orange juice. Top with dried cranberries.With a pastry brush, spread melted butter all along the edge of the heart on both sides, then fold the heart over to close. Now you will seal this packet closed. Starting at the top of the heart at the crease, make a 1/2-inch-deep fold in the open edge of the parchment. Because the shape is curved, you can hold this fold down and make another fold overlapping the first one, which holds it in place. Do this again and again around the round part of the heart. Once you get to the bottom tip and run out of curve, make one last good fold to hold all the previous ones in place, then twist the bottom firmly several times to secure it.

dried cranberries

salt and pepper

orange juice

butter

orange

mango

onion

pastry brush
6
Brush the top of each sealed packet with more melted butter.

butter
7
Place packets in a shallow baking dish and bake for 12 minutes for an inch-thick fillet, which is the fatter part of many salmon youll find at the marketthe medium-large ones, not the really big ones. For the skinnier part of a salmon steak, cooking time will be more like 8 minutes or even less. Watch for the puffing up of the packet, which will indicate sufficient steam has been produced in the packet to cook the salmon well.

salmon steak

salmon

baking pan

oven
8
Remove packets from oven and let them rest for a few moments to finish steaming before serving.To serve, place each packet on a plate and cut a cross in the top of the packet, right in the center, then fold back each of the four flaps to create a square hole that reveals the salmon and its toppings underneath. If the salmon has shifted over, just gently tilt the plate so that the fish slides over and becomes centered.

salmon

fish

oven
9
Sprinkle with chives and chives blossoms, if you have them.

chives
10
Serve immediately upon opening.