Salmon En Papillote with Blueberry Sauce
Salmon fillets wrapped in a parchment paper pouch (en papillote) and baked in the oven, then topped with a special blueberry conserve that’s made especially for garnishing fresh salmon.
Servings 2 servings
Calories 515kcal
Ingredients
- 2 large salmon filets
- 6 ounces blueberries
- ½ cup sugar
- 1 ½ tablespoons balsamic reduction
- 1 ½ tablespoons dried onion flakes
- pinch sea salt
- 1 ½ tablespoons chopped fresh basil
Instructions
- Preheat the oven to 425° F.
- Fold a 14x12" piece of parchment paper in half. Using kitchen shears, cut the parchment into a heart shape.
- Arrange the salmon filet on one side of the paper. Add a small pat of butter and a splash of wine and/or broth to keep the fish moist and create a light sauce. Season with salt and pepper.
- Working from one end, begin tightly folding the open edge of the paper.
- Continue folding the paper's open edge to form a seal. Transfer the packet to a rimmed baking sheet and bake. Repeat with the second salmon filet.
- Bake for 15 minutes, or until salmon is easily to flaked with a fork. Cooking time will depend on the thickness of the fish. Fish should flake with a fork when it is done.
- While the salmon bakes. Prepare the blueberry sauce.
- Add the berries, sugar, balsamic reduction, dried onion, salt, and chopped basil to a large stainless pot. Bring all to a simmer, stirring occasionally until the sugar has dissolved and the blueberries have cooked down. About 5-10 minutes.
- To serve, place the salmon on a plate, and spoon blueberry sauce over the top.
Nutrition
Calories: 515kcal | Carbohydrates: 70g | Protein: 34g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 93mg | Sodium: 77mg | Potassium: 959mg | Fiber: 2g | Sugar: 62g | Vitamin A: 195IU | Vitamin C: 11.1mg | Calcium: 35mg | Iron: 1.6mg