Salmon and Tomatoes en Papillote

On my designated French Friday cooking day it was 90 degrees and the same was expected the next day.  Soup did not sound appealing.  My husband’s concern about Cote d’Azur Cure-all Soup (page 70) was the eggs.  Since I still have 3/4 of the cookbook to do I thought it would be easy to find a substitution.  
I have liked Dorie’s other recipes en papillote and they have the added benefit of easy cooking and clean up.  The salmon is laid upon a bed of basil and sprinkled with lemon zest, scallions, lemon juice, olive oil, salt, pepper and topped with lemon slices and additional basil.  The foil packets are put into the oven and bake about 10-12 minutes.  I took the extra step of sauteing my tomatoes before baking to intensify their flavor like Dorie suggested.
This was a quick and easy dinner for a hot night.  I look forward to making this one again.

To see what others did with Cote d’Azur Cure-all Soup go here.


8 Comments Add yours

  1. Jora says:

    90 degrees?1? Wow. It snowed here yesterday. I am a little jealous (although I'm sure I'll be complaining when it actually gets that hot here). I remember really enjoying this one when we made it. Thanks for the reminder!


  2. Diane, lovely looking Salmon en Papilotte – cooking this way is a wonderful technique, one we often forget about and one I certainly enjoy very much. Your salmon looks fabulous with those cherry tomatoes and the rice! Certainly one great dish to make again!Have a nice weekend,Andrea


  3. Nana says:

    I remember that recipe, Tricia and I made it at Martha's Vineyard. We had so much fun. It was really delicious. Busy trying to make up a few recipes, hoping I get therebefore the end.


  4. Anonymous says:

    I've loved all the en papilotte recipes in the book. The salmon was excellent and yours looks delicious. I've got SO many recipes to catch up on – it's not going to happen before the end, unfortunately.


  5. THis was one of my favorites and it is probably the one I have cooked the most often since the group originally did it. I enjoy doing this one when I\”m cooking with friends or it is my turn to throw together a meal on vacation or at someone's house.


  6. Anonymous says:

    I'm so jealous of your weather! I've also enjoyed the en papillote recipes in the book. I keep forgetting to use that technique when I'm not quite sure what to make for dinner. It's so easy to mix and match different proteins and vegetables for infinite variations.


  7. Anonymous says:

    I remember liking this one. Great choice for a make-up!


  8. 90??? Wow. We have been in the single digits this week – It's snowing now. Cooking in parchment has become one of my favorite warm weather cooking techniques – I can't wait to try it out again 🙂 Looks good!


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