Recipe: Cajun Salmon 'En Papillote'

by Shelby Scoggins

Note: "En papillote" simply means that the dish is cooked and served "in parchment." Recipe by Aminah Ibrahim, a third-year English student and recent graduate of the New School of Cooking in Culver City.


INGREDIENTS:


INSTRUCTIONS:

(1) Preheat oven to 400 F. Arrange the vegetables and chopped onion into a bed in the middle of the parchment paper. Season with salt and pepper.

Shelby Scoggins / Daily Bruin

Shelby Scoggins / Daily Bruin

(2) Place the salmon fillet on top of the bed of vegetables. Season with Cajun spices, and garnish with chopped cilantro.

Shelby Scoggins / Daily Bruin

(3) Fold the edges of the parchment paper on itself and then seal the pouch by twisting the paper. Make sure to add the chicken stock right before closing the pouch. Pop the parchment parcel into the oven for no longer than 12 minutes. Overcooked fish is an insult to the sea!

Shelby Scoggins / Daily Bruin

(4) Open up the parcel like a present, breathe in the goodness and tuck in!

Shelby Scoggins / Daily Bruin


ADAPTATIONS: No recipe is ever finished. When embarking on any culinary adventure, remember that recipes are by nature passed down, marked up and altered according to economy, ecology and culture. The best kinds of recipes aren’t really “recipes” at all – they are creative and reflective of the world around you.

Shelby Scoggins / Daily Bruin

The “en papillote” principle can be applied to a melting pot – pun intended – of flavor profiles. Take any kind of lean protein (fish, shellfish, poultry), vegetable, aromatics, spices and flavorful liquid (chicken stock, wine, vinegar, soy sauce, etc.) that you think will work well together and place them in the parcel. The steam trapped in the parcel is what cooks the ingredients in their own magical juices, with no or little added fat – thus resulting in the thoroughly impressive, intense flavor once the present is opened and consumed. It’s stunning when served to guests.