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Salmon En Papillote With Mangos and Orange Suprêmes

 
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe is suitable for a primal diet.primal
This recipe is suitable for a pescetarian diet.pescetarian
 
One serving costs about $3.61 One serving costs about $3.61

$3.61 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,primal,pescetarian,gluten free,primal,pescatarian lunch,main course,main dish,dinner
spoonacular Score:71%

Spoonacular Score: 71%

 

Salmon En Papillote With Mangos and Orange Suprêmes might be just the main course you are searching for. One serving contains 327 calories, 24g of protein, and 16g of fat. This gluten free, primal, and pescatarian recipe serves 4 and costs $3.24 per serving. This recipe is liked by 1 foodies and cooks. A mixture of chives, coho salmon, onion, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the oranges you could follow this main course with the Honey Custards with Blood Oranges and Candied Lemon as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 64%. This score is pretty good. Try Grilled Grouper With Orange Supremes & Orange-caper Aioli, Salmon En Papillote with Vegetables, and Salmon En Papillote with Vegetables for similar recipes.

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Lincourt Rancho Santa Rosa Chardonnay. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 19 dollars per bottle.

Lincourt Rancho Santa Rosa Chardonnay

This 2015 Rancho Santa Rosa Chardonnay showcases the true varietal characteristics of Chardonnay produced in the Sta. Rita Hills AVA. An attractive nose of pineapple, honeysuckle, white flower and vanilla transform on the palate. The mouth bursts with complex tropical fruits, white peach and fig. This Chardonnay’s bright acidity is balanced by touches of sweet sandalwood and butterscotch on the lingering finish. Enjoy with Dungeness crab and a lemon aioli.

» Get this wine on Wine.com

Ingredients

Servings:
2 tsps
2 tsps chives
chives
2.3 cups
2.3 cups dried cranberries
dried cranberries
some
some kosher salt
kosher salt
165
165  mango
mango
1
1  onion
onion
2
2  oranges
oranges
some
some bell pepper
bell pepper
1 lb
1 lb salmon
salmon
3 Tbsps
3 Tbsps unsalted butter
unsalted butter
2 tsps chives
2 tsps
chives
2.3 cups dried cranberries
2.3 cups
dried cranberries
some kosher salt
some
kosher salt
165  mango
165
mango
1  onion
1
onion
2  oranges
2
oranges
some bell pepper
some
bell pepper
1 lb salmon
1 lb
salmon
3 Tbsps unsalted butter
3 Tbsps
unsalted butter

Equipment

pastry brush
pastry brush
baking pan
baking pan
oven
oven
pastry brush
pastry brush
baking pan
baking pan
oven
oven


Instructions

  1. Preheat oven to 400 degrees.
  2. Cut salmon into four pieces.
  3. Cut 4 large pieces of parchment, around 16 inches long each.
  4. Fold each piece of parchment in half and cut out half a heart, as if you were making a valentine. It will help if your valentine is very rounded.
  5. Place salmon filets onto the hearts, at the edge of the fold in the center of the shape. Sprinkle with salt and pepper.
  6. Cover each filet with each of the onion rings, the mango cubes, and the orange suprmes, along with some of the orange juice. Top with dried cranberries.
  7. With a pastry brush, spread melted butter all along the edge of the heart on both sides, then fold the heart over to close. Now you will seal this packet closed. Starting at the top of the heart at the crease, make a 1/2-inch-deep fold in the open edge of the parchment. Because the shape is curved, you can hold this fold down and make another fold overlapping the first one, which holds it in place. Do this again and again around the round part of the heart. Once you get to the bottom tip and run out of curve, make one last good fold to hold all the previous ones in place, then twist the bottom firmly several times to secure it.
  8. Brush the top of each sealed packet with more melted butter.
  9. Place packets in a shallow baking dish and bake for 12 minutes for an inch-thick fillet, which is the fatter part of many salmon youll find at the marketthe medium-large ones, not the really big ones. For the skinnier part of a salmon steak, cooking time will be more like 8 minutes or even less. Watch for the puffing up of the packet, which will indicate sufficient steam has been produced in the packet to cook the salmon well.
  10. Remove packets from oven and let them rest for a few moments to finish steaming before serving.
  11. To serve, place each packet on a plate and cut a cross in the top of the packet, right in the center, then fold back each of the four flaps to create a square hole that reveals the salmon and its toppings underneath. If the salmon has shifted over, just gently tilt the plate so that the fish slides over and becomes centered. Sprinkle with chives and chives blossoms, if you have them. Serve immediately upon opening.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.61
Ingredient
2 teaspoons chives
¼ cups dried cranberries
1 mango
1 onion
2 oranges
some bell pepper
1 pound salmon
3 tablespoons unsalted butter
Price
$0.06
$0.43
$1.20
$0.24
$0.58
$1.50
$10.07
$0.36
$14.44

Tips

Health Tips

  • Frozen (and potentially even canned) fruit and vegetables contain as much?if not more?vitamins than fresh versions that have been sitting around the supermarket too long. So don't hesitate to buy canned or frozen goods if your budget or the season doesn't allow for fresh!

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • If you want the health benefits of salmon without the pricetag that comes with fresh and even frozen fillets, look for recipes using canned salmon.

  • Dried fruit can be expensive, especially if you opt for organic. Your own dehydrator could be a great investment if you eat dried fruits regularly!

Cooking Tips

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Kosher salt is a type of coarse-grained salt popular among chefs because it is easy to pick up with the fingertips and sticks well when coating meat. The name "kosher salt" comes from the word "koshering", the process of making food suitable for consumption according to Jewish law. You can easily substitute table salt or sea salt in recipes where the salt is being dissolved, but if you're using it to coat meat, you might wish you had the kosher salt.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • get more cooking tips

Green Tips

  • Wild Alaskan salmon is considered the most sustainable choice.

Disclaimer

Nutritional Information

Quickview
349 Calories
24g Protein
16g Total Fat
27g Carbs
31% Health Score
Limit These
Calories
349
17%

Fat
16g
25%

  Saturated Fat
6g
41%

Carbohydrates
27g
9%

  Sugar
20g
23%

Cholesterol
84mg
28%

Sodium
249mg
11%

Get Enough Of These
Protein
24g
49%

Vitamin C
147mg
179%

Vitamin A
3256IU
65%

Vitamin B6
1mg
63%

Selenium
42µg
60%

Vitamin B12
3µg
60%

Vitamin B3
10mg
51%

Vitamin B2
0.55mg
32%

Phosphorus
272mg
27%

Potassium
947mg
27%

Folate
106µg
27%

Vitamin B1
0.38mg
25%

Vitamin B5
2mg
24%

Copper
0.39mg
20%

Fiber
4g
19%

Magnesium
56mg
14%

Vitamin E
2mg
13%

Manganese
0.2mg
10%

Iron
1mg
8%

Vitamin K
7µg
7%

Zinc
1mg
7%

Calcium
59mg
6%

Vitamin D
0.16µg
1%

covered percent of daily need

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