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Salmon en Papillote with a Tropical Green Tea Sauce
Posted by Phuong on Feb 9th, 2010

salmon


This is one of my favorite ways to cook fish because it's fun, healthy, easy to prepare, and so delicious! Cooking en papillote (pronounced "ehn pahp-ee-yoht") is a simple, classic French method of cooking fish that results in light, tender, flavorful fish. I chose a delicate green tea to make the sauce so that it wouldn't overpower the fish. KONI Geisha Green is the perfect choice because it infuses a wonderful jasmine and tropical fruit flavor and a ton of antioxidants found in the green tea!

The fish is enclosed in paper and steams in its own juices and other delicious ingredients that are added. Vegetables, Geisha green tea, spices and fish will cook together in a beautifully wrapped package. You can also use foil or leaves, instead of parchment paper, but do not add anything acidic. The acid will react with the foil and leave an unpleasant after taste.


Ingredients:

  • 2 - 12" squares of parchment paper
  • Extra virgin olive oil or olive oil spray
  • 2 - 4 ounces of salmon
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 lemon cut in half
  • Zest of one lemon
  • Zucchini thinly sliced
  • Leeks thinly sliced
  • Koni Geisha Green Tea Sauce (below)


    Directions:

    1. Preheat the oven to 375 degrees, F.
    2. Fold each square of parchment in half and cut into a heart shape.
    3. Open each heart and brush lightly with extra virgin olive oil or spray with olive oil spray.
    4. Sprinkle both sides of fish with salt and pepper. Set aside.
    5. Thinly slice all veggies, lightly spray them with olive oil and toss with a pinch of kosher salt and pepper and the lemon zest.
    6. Divide the veggies in half. Put half of the veggies on one side of the heart
    7. Put one piece of fish on top of each bundle of veggies. Top with a few veggies, some minced mint, a generous squeeze of lemon and a light drizzle of olive oil. Spoon some of the Geisha green tea sauce on top of each piece of fish.
    8. Now, to wrap up these packets: fold the top of the heart over the fish and veggies. At the top end of the heart, away from the point, fold up both edges (top and bottom) and crease well. Move down about 1/2 inch and fold up the edges, overlapping your first fold. Continue folding and creasing all around the parchment heart until you get to the point. Fold and crease the point twice. You now have successfully wrapped your fish en papillote.
    9. Place the packets side by side on a baking sheet, making sure the packets aren't touching.
    10. Bake in the center of the oven until the packets are well puffed and the fish is cooked, about 10-12 minutes.
    11. Enjoy with a hot cup of Koni Geisha Green Tea.

    Koni Geisha Green Tea Sauce

    Ingredients:

  • 3 tablespoons extra-virgin olive oil
  • 1 medium shallot, minced (about 3 tbsp)
  • 1 tablespoon chopped fresh mint leaves
  • 4 tablespoons lemon juice
  • 1/8 cup of Koni Geisha Green tea brewed
  • 1 teaspoon sugar (or a pinch of truvia)
  • Dash of salt & pepper
  • 1 tablespoon of butter


    Directions:

    1. In a medium saucepan, heat the olive oil. Gently cook the shallots until translucent.
    2. Add the minced mint, lemon juice, Koni Geisha Green tea, and sugar.
    3. Reduce the liquid by half then whisk in the butter.
    4. Take off the heat and reserve to use with the fish.

    Koni Geisha Green Tea - click on image
    Koni Geisha Green Tea


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