This clementine salmon en papillote is an absolutely delicious way to enjoy salmon! As you might recall, en papillote is a French cooking technique in which food is wrapped in parchment paper, and then baked in the oven. This clementine salmon papillote combines the flavors of bacon and clementine with the taste of salmon. It is a delicious combination of sweet and sour flavors! A wonderful surprise as you open your papillote!
Recipe in French here.
Please note, you will need several sheets of parchment paper for the papillotes. Alternatively, you can buy parchment paper cooking bags .
Clementine Salmon en papillotte
Preheat oven to 350 degrees Fahrenheit. Remove the skin of the salmon. Peel the clementines (Remove seeds if not seedless).
Place 4 sheets of parchment paper of equal size on top of each other.
In the middle of the top sheet, place one salmon fillet wrapped in bacon. Place the slices of one clementine around it. Season with garlic powder, salt and pepper. Squeeze a little bit of lemon juice on top, and add 1 branch of fresh dill. Drizzle with olive oil. Repeat with all other salmon fillets. Each salmon fillet should be placed on top of 4 sheets of parchment paper in the middle of the top sheet, because they will each be wrapped individually.
Now wrap each salmon fillet with the sheets of parchment paper it sits on, as if you were making a tightly wrapped present (see picture). These are your papillotes. You should have 4 of them.
Bake the papillotes in the oven for 30 minutes.The papillotes should be opened at the table when you are ready to eat. Enjoy!