One of the girls at our church is studying to work in management in the tourism trade. Part of the requirements includes cooking classes. A little over a week ago, she posted on Facebook about the fish she was preparing. It reminded me that I probably haven’t used this “en papellote” technique since we learned it at MCTC in the culinary arts program.
This morning I decided to look for a slightly different recipe for the salmon we try to have each week. Two recipes, one from a book and another from the internet were sources of inspiration for the following plate.
diced beet & carrot mixture
fresh spinach leaves, shredded
onion, thinly sliced
orange flesh (the sections peeled)
Dressing (for both salad and for cooking the salmon):
1/4 cup olive oil
red pepper flakes
1 Tablespoon honey
juice of 1/2 lemon
juice of 1/2 orange
Whisk together all the dressing ingredients in a small bowl.
Pour a teaspoon of oil on a square of aluminum foil that is large enough to envelop your filet of salmon. Place the filet on the foil. Pour 2 Tablespoons of the dressing over the fish. Place one bay leaf on the filet, then several slices of black olive. Wrap the foil around the fish, so that it is sealed completely, but not tight against the filet. Bake the fish in an oven that is preheated to 375*F for 20 minutes.
When the fish is finished baking / steaming, serve it with your salad. You may choose to drizzle any remaining dressing over the fish as well as sprinkle it with grated orange rind.