I knew I was going to like this week’s French Fridays with Dorie recipe before I even started making it. How can you go wrong with salmon cooked en papillote?
The salmon “packets” are easy to assemble. Place the salmon on top of some basil leaves. Add a drizzle of olive oil and some salt and white pepper. Top with lemon zest, thinly sliced red onions, a few grape tomatoes, lemon slices, and finally a sprig of thyme. Seal the packets and bake!
When the salmon comes out of the packets it is moist and perfectly cooked. I found some fresh, wild sockeye at the market. It really makes a difference to use fresh and wild salmon. I can tell the difference, both in flavor and texture.
I served my salmon with Spinach with Orzo and Feta. It was the perfect accompaniment; the flavors went really well together. The recipe comes from Martha Stewart’s Everyday Food. It can be found on her web site (Spinach with Orzo and Feta), so I will not include the recipe here.
This meal was a hit with my whole family!