En papillote is a french culinary term that translates as “in parchment”. Simply put, you cook your food in a little pouch, which basically steams and braises your fish for a perfect, tender taste.
1 -1 ½ lb. Copper River Salmon fillet (or 4, 6oz. salmon fillets)
2 tsp. pine nuts, roasted
2 tsp. chopped fresh herbs (chives, cilantro, oregano)
¼ tsp. ancho chili powder.
1 stick of unsalted butter
Start by making your herbed pine nut butter. Begin by preheating your oven to 350 degrees. Next lay your pine nuts on a flat tray and roast for about 10 minutes, shaking halfway through. Let cool. Once cool, chop your pine nuts and herbs. Blend with softened butter, and chili powder. Set aside.
Next, preheat your oven to 450 degrees.
Cut your salmon fillet into 4 equal portions, about 3″ x 6″ or 6oz fillet. Season with salt & pepper.
Cut parchment paper into 4 sheets, about 12×14″. Fold in half, and cut into a half-heart shape. Repeat with 3 more sheets of parchment.
Place one fillet on one side of each heart, and then dollop about 2 Tbs. of herb-pine nut butter onto each fillet.
Fold the paper in half lengthwise over your fillet, and roll the edges together to seal the packet. Here’s a great visual step-by-step process how to crinkle the corners to a close.
Bake for 7 minutes until you smell the cooking fish. The paper will puff & lightly brown.
Slit open the paper & serve.