Salmon En Papillote With Dill-Yogurt Sauce Recipe

Name: Salmon En Papillote With Dill-Yogurt Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Yogurt sauce:; 1/2 cup grated seeded peeled cucumber; 3/4 cup plain low-fat yogurt; 1 tablespoon chopped fresh dill; 1 teaspoon fresh lemon juice; 1/4 teaspoon minced garlic; 1/4 teaspoon pepper; 1/8 teaspoon kosher salt; Remaining ingredients:; 2 cups thinly sliced fennel bulb (about 1 medium); 1/2 cup thinly sliced leek (about 1 small); 2 teaspoons extravirgin olive oil; 4 (6-ounce) salmon fillets, skinned; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1/4 cup dry vermouth; Chopped fresh dill (optional)

Servings: persons

Yogurt sauce:
1/2 cup grated seeded peeled cucumber
3/4 cup plain low-fat yogurt
1 tablespoon chopped fresh dill
1 teaspoon fresh lemon juice
1/4 teaspoon minced garlic
1/4 teaspoon pepper
1/8 teaspoon kosher salt
Remaining ingredients:
2 cups thinly sliced fennel bulb (about 1 medium)
1/2 cup thinly sliced leek (about 1 small)
2 teaspoons extravirgin olive oil
4 (6-ounce) salmon fillets, skinned
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup dry vermouth
Chopped fresh dill (optional)

1
To prepare yogurt sauce, place grated cucumber on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes, pressing down occasionally. Combine cucumber, yogurt, and next 3 ingredients (through garlic) in a small bowl. Stir in 1/4 teaspoon pepper and 1/8 teaspoon salt. Cover and refrigerate 1 hour.
2
Preheat oven to 425u00b0.
3
Cut 4 (15 x 24-inch) pieces of parchment paper. Fold in half crosswise. Draw a large heart half on each piece, with the fold of the paper being the center of the heart. Cut out the heart, and open. Place about 1/2 cup fennel near fold of each piece of parchment. Top each serving with 2 tablespoons leek and 1/2 teaspoon oil. Sprinkle salmon evenly with 1 teaspoon salt and 1/2 teaspoon pepper. Place 1 fillet on each serving. Drizzle 1 tablespoon vermouth over each serving. Starting at the top of the heart, fold edges of parchment, sealing edges with narrow folds. Twist the end tip to secure tightly. Place packets on a baking sheet. Bake at 425u00b0 for 15 minutes. Remove from oven, and let stand 5 minutes. Place on plates; cut open. Garnish with chopped fresh dill, if desired. Serve immediately with yogurt sauce.

263

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: Yogurt sauce:, 1/2 cup grated seeded peeled cucumber, 3/4 cup plain low-fat yogurt, 1 tablespoon chopped fresh dill, and more.

Yes, Salmon En Papillote With Dill-Yogurt Sauce 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.

Salmon En Papillote With Dill-Yogurt Sauce

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