Elegant but easy, this dish is as well suited to a dinner party as it is to a quick family dinner, with buckets full of anti-inflammatory properties to boot. If you have reached your oily fish limits for the week, this dish works equally well with sea bass, haddock, halibut, pretty much any fish. Increase or decrease the cooking time by 3 minutes depending on the thickness of the fish, when compared to a salmon fillet.
Using alcohol in cooking
Alcohol doesn’t fit into to Totally Wholesome And Tasty diet: ethanol does not contain any minerals, vitamins, carbohydrates, fats or protein, but (for non-alcoholics at least) does count in at about 7 calories per gram. Furthermore, alcohol interferes with the nutritional process by affecting digestion, storage, utilization, and excretion of nutrients.
When used in cooking, the amount of alcohol that remains in the dish depends on the cooking method and amount of cooking time. The alcohol used in this recipe is only cooked for 15 minutes; however the quantity used is so small, that the remaining ethanol has little impact on the nutritional make-up of the dish.
Can something so small be important?
Capers are appreciated for their pungent and bitter flavour and have been known for centuries in traditional medicine. Formal research now also suggests that the caper may have beneficial health effects, especially for people whose meals are rich in fats and red meats: it helps prevent the formation of harmful by-products from the digestion of meat and increases the level of bioavailable vitamin E, even when used merely as a cooking flavouring.
Salmon en papillote
Ingredients
- Non-stick baking paper
- 1 salmon fillet
- 2-3 lemon slices
- 1 tsp. capers
- 1 tsp. lemon juice
- 1 tbsp. white wine
- 175 gr. new potatoes
- 10 mixed lettuce leaves
- 1 tsp. olive oil
- A little lemon juice
- A little chopped parsley to garnish
Instructions
- Preheat the oven to 180º C. Place the salmon in the center of the baking paper and place the lemon slices and capers on top.
- Drizzle with the lemon juice and white wine.
- Wrap the sides of the baking paper together and make a pouch.
- Place in the oven and bake for 8-10 minutes.
- Meanwhile cook the new potatoes in the microwave for about 7 minutes or until done (or alternatively boil them for 20 minutes).
- Mix a teaspoon of olive oil with a little lemon juice and toss it through the lettuce leaves.
- Plate the potatoes and side salad and place the opened parcel on the plate.
- Sprinkle the salmon with a little chopped parsley to garnish.