Orange Champagne Salmon en Papillote
Prep Time20 minutes mins
Cook Time18 minutes mins
Total Time43 minutes mins
Course: Main Dish
Cuisine: French
Servings: 4 servings
Calories: 255kcal
- 4 6 oz salmon fillets (skinless)
- 8 orange slices
- 6 tsps butter
- ¼ cup chopped fennel fronds
- ¾ cup champagne (or any dry sparkling wine)
- ¼ tsp kosher salt
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 each persons plate. Finish with sea salt if desired.
Note 1 - My convection oven runs a bit cool so I actually set my oven to 450 degrees and cooked the fillets for 18 minutes.
Note 2 - The thickness of fillets an vary significantly. Tuck any thin edges under to make your fillet a uniform thickness. 18 minutes was good for fillets about 2" thick. Adjust cook time if yours are thinner or thicker. Better to undercook and add a minute in the microwave than overcook.
[nutrition-label]
Calories: 255kcal | Carbohydrates: 1g | Protein: 35g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 98mg | Sodium: 320mg | Potassium: 46mg | Sugar: 0.4g