Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

CARIBBEAN SALMON FILLETS EN PAPILLOTTE

Serves:4

This zesty tropical recipe found its roots in St. Barth, the French West Indies. I have used the local fruits, cooked into a chutney. The salmon topped with the sauce is sealed in parchment and when baked develops a refined aroma.

Ingredients

  • 4 5-ounce salmon fillet, boned, and skinned
    4 sheets parchment paper
    1/2 cup sweet red pepper, julienned
    2 medium fresh tomatoes, julienned
    1/2 cup fresh ginger, julienned
    1/2 cup papaya, julienned
    1/2 cup plantain banana, julienned
    1/2 cup fresh pineapple, julienned
    1/2 cup fresh mango, julienned
    2 tablespoons orange blossom honey
    3 tablespoons balsamic vinegar
    1/4 teaspoon cinnamon, ground
    1/4 teaspoon curry
    1 lime
    3 tablespoons olive oil
    to taste salt and pepper
    3 cups rice, cooked

Preparation

  • Preheat oven to 350 degrees.
    Cut the red pepper in half, remove seeds, and cut across into fine julienne.
    Peel the tomatoes by dipping in boiling water for about 30 seconds. Transfer to cold water. Peel the pulp off the tomatoes, leaving the seeds and inside for other use.
    Peel the fresh ginger. Slice into fine julienne strips.
    Peel the papaya. Cut in half, remove seeds, and cut into julienne.
    Peel the plantain banana. Cut across in 2-inch sections. Slice sections into julienne strips.
    Remove outer skin of pineapple. Slice lengthwise, and cut into 2-inch long julienne strips.
    Peel the mango. Cut into slices, and julienne strips.
    In a heavy bottom medium saucepan, combine the honey and vinegar. Add the red pepper, tomatoes, ginger, papaya, banana, pineapple, and mango. Bring to boil over medium heat. Cover and simmer for 15 to 20 minutes, stirring occasionally. Add the cinnamon, curry, and lime. Simmer for 5 more minutes.
    Heat the olive oil in a medium frying pan. Season the salmon fillets with salt and pepper. Sauté over high heat for 30 seconds on each side. Transfer to a warm plate.
    Cut each parchment sheet into large heart shapes. Place salmon in center of each parchment sheet. Top salmon with 2 heaping tablespoons of the sauce mixture. Seal the paper, and bake for about 8 minutes.
    Pack the hot steaming rice in 6-oz individual round molds.
    PRESENTATION
    Arrange each salmon papillotte on warm plates.
    Unmold rice molds on plates.
Print Recipe
on The World Cuisine
 
 

Cacio e Pepe Pasta

Cheese soufflé

Paella Valenciana

Caramel custard

Thai chicken lemon grass coconut soup -tom kai

Cacio e Pepe Pasta

Chicken Fingers

Sriracha sauce

Sweet and Sour Pork

 
Caribbean salmon fillets en papillotte

Add Comment

* Required information
1000
What is the next number: 10, 12, 14, ..?

Comments (0)

No comments yet. Be the first!

Related recipes - [Refresh page for more recipes]

Summer food carousel

Fall   | Winter   | Spring