Salmon En Papillote (Asian Twist) Recipe

Name: Salmon En Papillote (Asian Twist)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (200g) salmon fillet, skin on (can remove the skin if you do not like it); 1/2 bunch baby spinach (or normal English spinach); 2-3 button mushrooms, sliced into 1/2cm pieces (normal mushroom); 1-2 red chillies, cut lengthwise (leave stem attached for easy discard at the end); 3 asparagus spears, thick ends removed (you can use more if you like asparagus like I do); 1.5cm piece fresh ginger, peeled, grated; 1Tb Shaoxing rice wine (but can substitute with sherry, sake, cooking wine); 1Tb mirin; 1Tb soy sauce; pinch of black pepper

Servings: persons

1 (200g) salmon fillet, skin on (can remove the skin if you do not like it)
1/2 bunch baby spinach (or normal English spinach)
2-3 button mushrooms, sliced into 1/2cm pieces (normal mushroom)
1-2 red chillies, cut lengthwise (leave stem attached for easy discard at the end)
3 asparagus spears, thick ends removed (you can use more if you like asparagus like I do)
1.5cm piece fresh ginger, peeled, grated
1Tb Shaoxing rice wine (but can substitute with sherry, sake, cooking wine)
1Tb mirin
1Tb soy sauce
pinch of black pepper

1
Preheat oven to 180C.
2
Place the spinach on the baking paper. Add the chilies, 3/4 of the mushrooms and the asparagus and season with some pepper.
3
Place the salmon on top of asparagus and add the grated ginger and season with more pepper. Top the salmon with the rest of the mushrooms.
4
Fold the paper over to enclose the filling. Fold in the edge to seal, leaving a gap of approx 3cm.
5
Mix the wet ingredients into a 'dressing'. Adjust to taste.
6
Pour the 'dressing' inside the paper through the gap. Now you can fold the in the rest of the paper. The dressing will help keep the salmon moist and will add flavor to the dish.
7
Place the fish on a large baking tray and bake for 12 minutes or until the salmon is just cooked. I prefer it medium done in the middle.
8
Serve with a side salad.

214

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (200g) salmon fillet, skin on (can remove the skin if you do not like it), 1/2 bunch baby spinach (or normal English spinach), 2-3 button mushrooms, sliced into 1/2cm pieces (normal mushroom), 1-2 red chillies, cut lengthwise (leave stem attached for easy discard at the end), and more.

Yes, Salmon En Papillote (Asian Twist) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salmon En Papillote (Asian Twist)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions