With this recipe, I’m taking full advantage of what the season has to offer by pairing the salmon with juicy clementines and fresh dill and wrapping them in a Papilotte, a technique which lets the ingredients steam in their own juices by sealing them in a tightly folded parcel. This is typically made with parchment paper but I favor aluminum foil for it ease of use and availability (I don’t always have parchment paper at home).
The herb and citrus notes have the added bonus of working beautifully with the side beetroot salad and creates a well-balanced plate.
The salad is full of contrasts with its crunchy sweet apples and soft tangy beets.
If beetroot isn’t really your thing, you should note that apples are known for toning down the beets earthiness. And glazing them in vinegar and honey emphasizes their sweetness, so none of the “farmy” taste here, I promise.
- a drizzle Olive oil
- 1 Clementine
- a few Dill sprig
- 1/2 shot Vermouth
- 150g cooked Beetroot
- 1 1/2 tbsp Balsamic vinegar
- 2 tsp Honey
- 1/2 Granny Smith Apple
- a handful Watercress
- Turn your oven on to 200C/400F. Place a large sheet of aluminum foil on the counter and drizzle the center with a bit of oil.
- Rinse the Clementine and cut it into thick slices. Layer them in a line in the center of the foil and sit the salmon fillet on top. Season with salt and pepper.
- Top with a few sprigs of dill and start folding the foil by lifting all sides to create a little bowl that will accept liquids. Add the vermouth.
- Close the papilotte tightly by joining the two largest sides of the sheet together and folding them at least twice. This should create a rectangle with a sealed joint on top. Finish by folding the ends onto themselves to create a tight parcel that will keep the steamed locked in.
- Put in the oven and cook for 10 minutes.
- In the meantime, start preparing the salad by cutting the beets into bit size. Add to a hot pan, over medium-high heat, with the balsamic vinegar and cook, stirring regularly, until liquid has reduced by two thirds. Add the honey, season, and cook for another 2-3 minutes until the beets are nicely glazed. Take off the heat and add extra honey if you like your beets a bit sweeter.
- By now the salmon should be ready. Take it out of the oven and let it rest for 5 minutes, still enclosed in its packet. The steam will finish the cooking.
- Finish the salad by cutting the apple into chunks. Plate the watercress with the apples and the glazed beetroots, check the seasoning and drizzle with a bit of oil.
- Carefully open the papilotte (watch out, steam is really hot), discard the dill and delicately transfer the salmon to your plate. Don't forget to drizzle those amazing cooking juices at the bottom of the foil.
- Don't over toss the salad when plating to avoid turning everything pink. It won't change the flavours, but I think it's prettier when you can see the different colours of your ingredients.