French cuisine
Easy

Salmon in Pappiotte With Asparagus Cherry Tomatoes

Creamy and flavorful, this Salmin in Pappiotte is easy to make, but is incredibly classy and appetizing. With juicy fresh cherry tomatoes and earthy asparagus, the entire meal is nutritious and hearty.

Salmon in Pappiotte With Asparagus Cherry Tomatoes
5 stars rating if you like it!
Done
close
Recipe
PRE TIME: 25 min
COOKING TIME: 15 min
TOTAL TIME: 40 min
2 SERVING
Ingredients:
  • ㅤFor The Salmon
  • 2 Filets Salmon
  • 1/4 tsp. Ground Black Pepper
  • 1/4 tsp. Salt
  • For The Vegetables
  • 8 oz. Tomato
  • 7 oz. Asparagus
  • 1 tbsp. Salt
  • Seasoning
  • 2 sprigs Thyme
  • 1 tsp. Olive Oil
  • 3 Threads Saffron
  • 1 Large Egg
  • 1 tbsp. Water
  • 2 tsp. White Wine
Directions:
Step 1
Step 1
1
Score an “x” on each cherry tomato.
Step 2
Step 2
2
In a medium saucepan, boil 2 quarts of water seasoned with 2tbsp salt. Quickly toss the tomatoes into the water until the skin starts to peel away.
Step 3
Step 3
3
Using a slotted spoon, remove the tomatoes and place them in ice water.
Step 4
Step 4
4
Peel and discard the skins of the cherry tomatoes and reserve.
Step 5
Step 5
5
Peel asparagus skin.
Step 6
Step 6
6
Boil the asparagus for 2 minutes, just to cook off the rawness. Remove place the asparagus in the ice water to cool.
Step 7
Step 7
7
Fold the parchment paper in half and cut into a half heart-shaped piece, so when unfolded you have a heart twelve inches tall by 12 inches wide.
Step 8
Step 8
8
Two inches right from the middle of the parchment heart lay 4 pieces of blanched asparagus, then 6 cherry tomatoes, followed by the 2 sprigs of thyme.
Step 9
Step 9
9
Meanwhile, season the fish with salt and pepper.
Step 10
Step 10
10
Place on top of the vegetables and drizzle with olive oil. Gently add some saffron threads on the fish. Drizzle wine around the base of the fish.
Step 11
Step 11
11
In a small bowl, mix the egg and water to create an egg wash. Brush the edges of the parchment heart and begin to fold the edge over, inch by inch, until sealed.
Step 12
Step 12
12
Brush the edge again with the egg wash and repeat the fold.
Step 13
Step 13
13
Brush the top of the parchment with the egg wash.
Step 14
Step 14
14
Bake at 220°C / 425°F degrees for 10 minutes.
Step 15
Step 15
15
Open carefully with a knife and enjoy the aroma. Serve immediately.
Step 16
Step 16
16
Enjoy!
More Like This
Shrimp and Grits with Bacon and Shallot Reduction
Shrimp and Grits with Bacon and Shallot Reduction
10 min
Southern Chicken and Dumplings
Southern Chicken and Dumplings
7 min
Cinnamon Rolls With Cream Cheese Frosting
PREMIUM
Cinnamon Rolls With Cream Cheese Frosting
10 min
Deep Fried Turkey With Dressing Balls and Gravy
Deep Fried Turkey With Dressing Balls and Gravy
12 min
Healthy Chicken Lettuce Cups
Healthy Chicken Lettuce Cups
3 min
Easy Oven Baked BBQ Chicken
Easy Oven Baked BBQ Chicken
5 min
Classic Apple Pie
Classic Apple Pie
5 min
Mississippi Mud Cake
Mississippi Mud Cake
4 min
Reduce Stress See all