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Salmon en papillote
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Salmon en Papillote with Horseradish Butter and Harvest Slaw

Servings 4

Ingredients

  • 1 1/2 lbs wild salmon
  • 1/4 cup unsalted butter
  • 2 Tbsp prepared horseradish
  • 2 tsp grainy mustard
  • 1 tsp lemon zest
  • 1/2 tsp salt divided
  • 1 1/2 cups grated beet
  • 1 1/2 cups grated carrot
  • 1 1/2 cups grated parsnip
  • 1/4 cup chopped dill
  • 2 Tbsp lemon juice
  • 2 Tbsp extra-virgin olive oil
  • 2 Tbsp chopped chives

Instructions

  • Preheat oven to 400 F.
  • Slice salmon into 4 equal-sized pieces and pat dry with paper towel.
  • In small pan, melt butter over medium heat. Stir in horseradish, mustard, lemon zest, and 1/4 tsp salt.
  • In large bowl, toss together beet, carrot, parsnip, dill, lemon juice, olive oil, and remaining 1/4 tsp salt to make slaw.
  • Cut roll of parchment paper into 4 individual 20 to 25 inch long pieces. Fold in half crosswise so crease runs down middle. Create paper hearts by drawing half heart with center of heart on fold line, then cut out shape. Open each heart and layer 1/4 of slaw on one half of sheet, leaving 1 inch border around edge. Top with 1 piece of salmon and drizzle horseradish sauce overtop. Starting at top of each heart, fold edges of parchment together, sealing edges with tight, 1/4 inch folds. Twist end tip of packet to secure ingredients and tuck it underneath.
  • Place fish packets on 2 rimmed baking sheets and cook in preheated oven for 20 minutes. Let rest 5 minutes before opening packets; garnish with chives.