I wrote about my love for Mireille Guiliano's recipes and books almost a year ago (has it really been that long?) and felt that it was time to dust off the French Women Don't Get Fat Cookbook again this past weekend. Her recipes are simple, filled with fresh ingredients and natural flavors, and always leave my blissfully full without any sort of guilt. The perfect kind of meal, in my mind.
After returning home from a weekend of tailgating, eating, and drinking with friends (all good things, but things that leave me feeling like I need a healthy meal and a good night's sleep), I scanned through the cookbook to find something to make for dinner. Ryan and I were both in the mood for fish, so at least I had a focus (which is more than I can say for most nights!).
The side dish that we made (coming up in a later post) might have actually stolen the show, but not because this salmon wasn't all I wanted it to be and more. Cooked en papillote, French for "in parchment," but aluminum foil works well, too, this fish requires minimal prep time and only 15 minutes in the oven. The "packet" it is cooked in steams the fish and other ingredients, so very little oil is used for flavor. Plus, with all of the other ingredients and the fresh, ruby red salmon... I wasn't too worried about the flavor.
Salmon with Endives and Oranges en Papillote
from the French Women Don't Get Fat Cookbook
- 3 oranges
- 1 teaspoon oilive oil plus additional for parchment paper
- 2 medium to large endives, washed and cut into thin strips
- 2 (10-12 oz.) salmon steaks
- 2 teaspoons peeled and finely grated ginger
- 2 teaspoons honey
- salt and freshly ground pepper
Preheat the oven to 400 degrees.
Remove the zest of one orange in long strips (with a paring knife) and cut them into thin sticks. Place the zest in a small pot of cold water and bring to a boil. Drain and set aside.
To prepare the orange segments, cut slices off the top and bottom of the oranges (including the one you just zested) and then slice away the peel and pith, top to bottom, following the curve of the fruit. Working over a bowl and using a small, sharp knife, cut between the membranes to release the segments and juice of the oranges.
Cut two pieces of parchment paper to almost the size of a baking sheet and brush with olive oil. Spread half of the endive in the center of the parchment paper and top with a salmon steak. Add half of the orange segments, orange zest, ginger, and a drizzle of olive oil and honey. Season with salt and pepper to taste and seal the packet by bringing up the sides to the center and folding down tightly. Seal the ends by tightly folding each in. Repeat with the other half of the ingredients.
Bake for 15 minutes and remove from oven; the packets will be puffed and lightly browned. Allow to rest for 5 minutes before opening and serving the salmon. Note: If you start with 4 smaller salmon steaks instead of 2 large ones, repeat the steps above using a quarter of the ingredients each time, and making 4 packets.