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Salmon En Papillote With Mangos and Orange Suprêmes

 
Salmon En Papillote With Mangos and Orange Suprêmes
Image ©
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:73%

Spoonacular Score: 73%

 

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.

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. 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 Stony Hill Chardonnay. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 49 dollars per bottle.

Stony Hill Chardonnay

"I believe this is going to be a great wine...it already is!" That’s what winemaker Mike Chelini says about our 2010 Chardonnay vintage. As always, it is pale straw. Its aromas carry a distinctive minerality backed by green apple, Muscat and lemon zest. The mouth combines richness and acidity, and it's that balance of fruit and tartness that we always strive for in our Chardonnays: apples, lemon, and an earthy minerality that dominates the palate, followed by the long, delicate finish with that luscious Chardonnay fruit lingering on. The 2010 vintage reminds Mike of past vintages from his favorite vineyards #s 1 and 2, and he looks forward to pairing it with Michael Hildbold's prize-winning Mussels in Saffron Cream Sauce.

» Get this wine on Wine.com

Ingredients

Servings:
2 tsps
2 tsps chives
chives
0.25 cup
0.25 cup dried cranberries
dried cranberries
some
some kosher salt
kosher salt
1
1 mango
mango
1
1 onion
onion
2
2 oranges
oranges
some
some bell pepper
bell pepper
1 pound
1 pound salmon
salmon
3 Tbsps
3 Tbsps unsalted butter
unsalted butter
2 tsps chives
2 tsps
chives
0.25 cup dried cranberries
0.25 cup
dried cranberries
some kosher salt
some
kosher salt
1 mango
1
mango
1 onion
1
onion
2 oranges
2
oranges
some bell pepper
some
bell pepper
1 pound salmon
1 pound
salmon
3 Tbsps unsalted butter
3 Tbsps
unsalted butter
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Equipment

pastry brush
pastry brush
baking pan
baking pan
oven
oven
pastry brush
pastry brush
baking pan
baking pan
oven
oven
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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: $3.69
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
$1.50
$0.24
$0.58
$1.50
$10.07
$0.36
$14.74
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Nutritional Information

Quickview
355k Calories
24g Protein
16g Total Fat
28g Carbs
31% Health Score
Limit These
Calories
355k
18%

Fat
16g
25%

  Saturated Fat
6g
41%

Carbohydrates
28g
10%

  Sugar
22g
25%

Cholesterol
84mg
28%

Sodium
249mg
11%

Get Enough Of These
Protein
24g
49%

Vitamin C
151mg
183%

Vitamin A
3369IU
67%

Vitamin B6
1mg
64%

Selenium
42µg
61%

Vitamin B12
3µg
60%

Vitamin B3
10mg
51%

Vitamin B2
0.55mg
33%

Folate
110µg
28%

Potassium
965mg
28%

Phosphorus
273mg
27%

Vitamin B1
0.38mg
25%

Vitamin B5
2mg
25%

Copper
0.4mg
20%

Fiber
4g
20%

Magnesium
57mg
14%

Vitamin E
2mg
14%

Manganese
0.21mg
10%

Iron
1mg
8%

Vitamin K
8µg
8%

Zinc
1mg
7%

Calcium
60mg
6%

Vitamin D
0.16µg
1%

covered percent of daily need

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