Salmon en Papillote

The nicer adult in the family brought back lovely, pristine Chinook Salmon from his fishing trip in Alaska. Plus, humongous halibut, lean cod, and some yelloweye.

As I was exploring ways to cook the salmon, the ever-popular en papillote appealed to me to be the quick and easy thing.

I would've preferred to slather on some South Indian spices and wrap it in banana leaf and bake it. Maybe next time...

Since this was good-sized skin-on fillet, it was easy to sear the skin first and then cut to portioned pieces for baking.

Although sauce is optional and Salmon-purists may frown upon added flavors, this time the dish was asking for my favorite fresh herbal chimichurri sauce using the fennel, mint, and oregano from the garden. A generous layer of this chimichurri sauce was spread on the salmon.

Some flame-blistered chilies, sliced lemons, fresh fennel leaves, mini red bell peppers, and slivered garlic went into the packet as well.

Parchment paper packets were not fancy, just a rectangular piece that wraps tight and seals, with just enough room to puff up in cooking.

Bake in a 450° F oven for about 10 to 15 minutes. I went with longer baking time and the parchment paper browned a bit, but it's all good.