Cedar Salmon Papilotte

Like any of us after gorging on unhealthy stuff during the weekend, we'd like to settle down our Sunday dinner with a light, healthy meal. This fish recipe is a simple great way to end your weekend right and wake up feeling light. Instead of simply baking a fish,  I cooked it 'en papilotte' style where I wrapped salmon in cedar wraps to give the fish a very mild hint of flavour that maybe understated but a knockout way to serve an elegant dinner.

'En papilotte' is a term used in French cooking where you envelope food in a piece of wrapper to cook or flavour it from the steam created by the wrap. If you have no cedar wraps, you can simply use parchment paper, banana leaves, or whatever wrap you can think about.

I highly recommend to pair this with flavoured rice than just plain rice to jazz things up. Check out the mushroom and sultanas pilaf recipe I made with the fish.  

By the way, the photo above is the raw salmom but you can find the cooked one in the pilaf recipe.

Serves 4.

Ingredients:

4 individual cedar wraps.

4 slices salmon, deboned and skin removed.
Approximately 180 grams per slice is ideal for a single serving.

5 T. balasamic vinegar

2 T. honey.
You may substitute any thick syrup you have, like molasses or corn syrup.

2 teaspoons brown sugar.

2 pcs. of green onion (sliced in the middle to be used as a twine). 
You may use a  a kitchen twine too.

Salt and freshly ground black pepper

Sesame seeds as garnish

Directions:

Soak cedar wraps for 20 minutes in water.

Pre-heat oven to 350 degrees celsius.

In a small bowl, combine balsamic vinegar, honey, sugar and mix together.

Lay out your salmon in the cedar wraps and brush with the sauce mixture on both sides.

Season generously with salt and pepper.

Flake over sesame seeds.

Wrap salmon and tighten with a string of green onion.

Place in the oven and cook for about 15 minutes. Do not over cook salmon.