Fancy….oh, so fancy….but GUESS WHAT?? SO, SO, SO EASY! After trying this cooking technique, you’re going to want to ‘en papillote’ EVERYTHING from now on. All of the ingredients go into ONE piece of parchment paper – that doubles as not only your cooking vessel but also as your plate! Not only will you knock everyone’s socks off with this presentation but clean up is a breeze – more time for cocktails and netflix? Yes, please. You can use any fish and veg combo you love, great for mixing it up when the seasons change, too. And don’t be afraid of hearing BUTTER COMPOUND, either. It’s literally butter….and any other ingredient you want to add for flavor. Do it. Make it. Eat it. Love it.

The Ingredients List:

• 2 to 4 6oz wild caught salmon filets
• 4 TBSP butter, softened
• 2 tsp fresh dill, minced
• 1 tsp fresh parsley, minced
• 1 tsp chives (I used dried)
• 1/4 tsp salt
• 1 tsp lemon zest
• 1/2 cup onion, sliced in to thick rings
• 10-12 asparagus stalks
• 1 TBSP olive oil
• 4-6 lemon slices
• fresh dill, for garnish
• 1 lb baby potatoes, par-boiled

Live Cooking Demo

The Cocktail

JOLO Winery & Vineyards – Golden Hallows

Final Say:

You’ll want to pair this dish with a light, white wine or even a glass of bubbly- just because it feels so damn fantastically French and fancy! After assembling the parchment pouches, there’s really no need for the olive oil. All of that glorious butter compound will melt down onto the salmon and the oily nature of the fish provides enough of a non-stick element. This dish is especially perfect for the hot heat we’ve been having lately – yes, the oven goes on (375 degrees, to be exact) but it’s short lived (again, only 15-20 minutes or until the salmon is 175 degrees) so no laboring over a hot stove or doing dishes for hours. And you know what else? En Papillote is FUN. Make this for a romantic date night with your significant other or with your friends for a cooking-at-home dinner party.