About This Recipe
This quick recipe use the "papillote" technique of cooking salmon: wrapped in parchment bundles ans teamed in the oven. A healthy and flavorful recipe!
Ingredients
At Oliviers&Co
Salt & Herbs Mix for Pasta and Salad
2 tbsp Mandarin Olive Oil
Everyday Olive Oil
Honey & Ginger Specialty Vinegar
1/3 cup Mint Olive Oil
Salt from Camargue
Pepper
At the market
1 cup pistachios
6 salmon fillets
1/2 garlic clove, minced
1 spring onion
1/2 celeriac
1/2 lemon
Directions
Preheat oven to 425°F.
Center each salmon fillet on a sheet of parchment paper. Chop pistachios by hand or using a food processor until it's really well chopped. Add mint olive oil, garlic and salt & herbs mix until the pesto is homogeneous. Baste salmon with it.
Set aside for 15 minutes, letting the salmon soak up the pesto.
Finely chop the spring onion, stem included and sauté for 5 minutes with 1 tbsp of olive oil. Spread the onion over each salmon fillet. Drizzle a few drops of mandarin olive oil.
Fold the edges of the parchment paper and twist to form a tight seal. Bake for 10-12 minutes or until the salmon is opaque and slightly flaky.
Peel the celeriac and finely slice it into ribbons with a peeler. Drizzle with lemon juice.
Meanwhile, heat a pan of boiling salted water and cook the celery noodles for 30 seconds. Drain, place in a bowl, drizzle with 2 tbsp of mandarin olive oil, 1 tbsp of honey & ginger vinegar and season with pepper.
Transfer each salmon papillote to individual plates and cut open to reveal the delicious aromas. Serve alongside the celery noodles.