This Orange Champagne Salmon will be one of the easiest entertaining recipes you will ever find. En papillote just means it is wrapped in parchment paper so the salmon steams and all the juices and flavours in the packet make their own Champagne sauce!
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What Makes this Recipe Special?
I found this recipe in Cooking Light April 2007. It was written with Lobster tails so you could make it even fancier if you wish! This would be perfect for a special occasion like New Year's Eve or an anniversary. Of course Lobster tails mean the meat only. But salmon is much more accessible and believe me it is delicious!
There are only 4 main ingredients and this dish cooks in under 20 minutes!
It is a satisfying but light main, with less than 300 calories.
Ingredients
The ingredients are simple, but there are a few things to note.
- Salmon - try to get fillets close to the same size so they will all cook in the same time. If there are thin sides or ends to the fillet, tuck them under the thicker portion so the thin part doesn't overcook.
- Champagne - Champagne is too expensive for most of us to cook with! Use any traditional method Sparkling wine. Traditional method Sparkling wines have more body than those made in tanks (Charmat method). A Spanish Cava would be a great 'champagne' to use.
- Fennel fronds - fennel has a mild licorice flavour and it is lovely in this dish. You can substitute fresh dill, chives or tarragon if that makes it easier for you. If you do use fennel fronds you can make Fennel Cream with the body. Here are things to do with Fennel Cream. You can also slice and bread the fennel bulb in this delicious Italian Breaded Fennel recipe.
How to Make it
The food preparation is very easy. The longest part of the prep is cutting up the parchment paper for the parcels!
Be sure your parchment paper packets are fully sealed. You want the fish to steam in the champagne sauce.
Once you cut out a generous heart shape (see recipe instructions for size of parchment paper sheets), you will start at the top of the heart with the fillet next to the long side fold. Wrap the edge by making a thin fold. Then fold again. Move slightly along the edge, folding and refolding as you go. You want a few small, tight folds rather than one big one. When you get to the end, twist the end tightly to seal off.
You will cook this at a very high temperature of 425 degrees for 18 minutes. Then they sit for 5 minutes. If you are having a leisurely dinner, you can pop the packets in the oven just before you sit down to your first course.
Opening the packets is too messy to expect each diner to open their own. I cut the packet open and plate each person's salmon and then drizzle the sauce over the fillet.
I served this as part of a 'Thank You Dinner' for several of my great friends who house-sat for us when we were away. After handling a gas leak that required the fire department to investigate; a service company to repair the gas line; a wet basement that soaked an oriental, wool carpet and downspout repairs, Joanna, Sue, Chris and Darryl deserved every bite and more!
Along with the salmon, I served this Asparagus with Gremolata and Mediterranean Rice.
Wine Pairing
I went to one of my favourite seafood wines - Muscadet Sèvre et Maine. Wines from this region are made from the Melon de Bourgogne grape. They are typically light-medium bodied, clean and somewhat crisp but not overly acidic. There are hints of minerality from the soils and proximity to the sea. They never disappoint and taste like they should cost way more than the typical $14-$22 range.
Sauvignon Blanc, Pinot Grigio or a fruity Chardonnay would go well here too.
If you are a die-hard red fan then look for something light like a Beaujolais, Pinot Noir or Côte du Rhone.
Related Recipes
Orange Champagne Salmon en Papillote
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Save Print Pin Facebook TextIngredients
- 4 6 oz salmon fillets (skinless) You can substitute Lobster tail meat.
- 8 orange slices
- 6 tsps butter
- ¼ cup chopped fennel fronds You can substitute fresh dill or taragon.
- ¾ cup champagne (or any dry sparkling wine)
- ¼ tsp kosher salt
Instructions
- Cut 4 pieces of parchment paper about 15 X 24 ". Fold in half crosswise. Draw half a heart on each piece. The fold is the center of the heart. Cut out the hear and open it flat.
- Preheat oven to 425 degrees. See Note 1.
- Lay 2 orange slices along the fold. Place a salmon fillet on top of the oranges slices. Top with 1 ½ tsps butter and 1 tablespoon fennel fronds. Pour 3 tablespoon champagne over the fillet.
- Start at the top of the heart and vold the edges of the parchment, sealing the edge all along. Twist the end tip to ensure the packet is sealed. It is important that the packet is sealed or you fillet won't steam.
- Repeat with the remaining 3 fillets.
- Bake for about 18 minutes. Remove from oven and allow packet to stand 5 minutes. See Note 2.
- Open packets carefully. Transfer the salmon and sauce to each persons plate. Finish with sea salt if desired.
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