Tag Archives: mains

Salmon en Papillote


Salmon en Papillote

Salmon en Papillote

We’re currently nearing the end of the second week of Spring break at our house and I’ve been finding it difficult to make time to write my blog posts, but I really wanted to share this simple salmon recipe.

Salmon makes a regular appearance on our dinner table, we have it on the menu almost every week. Aside from being delicious, healthy and incredibly versatile, it’s also a guaranteed hit with my kids, which makes it a no-brainer for me. Plus it’s wonderfully flavourful on it’s own, so you really don’t need to do much to it to make it a winner. Typically, I’ll just bake it with lemon slices on top or brush it with maple syrup. This past week, though, I felt like trying something I haven’t made in a while, something a bit fancier, like Salmon en Papillote. En Papillote refers to a cooking method in which the food, traditionally fish or vegetables, is sealed in parchment paper. The term sounds quite fancy, but it is actually an easy way to prepare your meal. By sealing in parchment, the meal cooks in a pocket of moist air, allowing the juices to blend and intensify. The resulting aroma upon opening the package is just a hint of the deliciousness waiting inside.

parchment paper

4 – 4oz salmon fillets

1/2 Carrots, julienned (or thinly sliced)

1/2 Cup fennel bulb, stalk removed and julienned (or thinly sliced)

2 tbsp butter

1/4 Cup fresh tarragon, chopped

salt and pepper

Preheat the oven to 425 degrees Farenheit.

Cut the parchment paper into 4 squares measuring approx. 12″ by 12″. Fold each square in half diagonally. Place one salmon fillet in the centre of each square of parchment, lining it up with the fold. Season with salt and pepper, then top each fillet with an equal portion of the carrots, fennel, tarragon and the butter.

Seal the parcels by folding the paper over the top of the fillet. Starting at one end, twist the edges of the paper until it is tightly sealed.

Samon En Papillote prep   Salmon En Papillote prep

Continue twisting along the edges until you get to the end. Fold the end under the parcel and place it on a baking sheet. Bake in the oven for 12 – 15 minutes until the salmon flakes easily with a fork.


Valentine’s Day dinner

Valentine's Day dinner

Mushroom thyme risotto with pan roasted chicken and port and fig reduction


Valentine’s day is just a couple of days away now and I’m working on my menu for the evening.  My husband and I don’t usually go out for dinner on Valentine’s Day. Instead, we’ll go out for dinner on a different night and then spend Valentine’s at home making a special dinner. Date night dinners at our house often include risotto. It’s my ultimate favourite dish. It’s creamy, delicious, comforting and it can be made several different ways. For Valentine’s Day this year I’m making a mushroom thyme risotto and pan roasted chicken with a port and fig reduction. This is a recipe I tried out a few weeks ago. I enjoyed it so much that I’ve decided that I need to make it again. It takes a bit of time, about an hour and a half from start to finish, but it’s entirely worth it. Continue reading

Spicy Prawn Soup

Spicy Prawn Soup

Spicy Prawn Soup


This soup is a variation of one of my mother in law’s favourite recipes. She calls her recipe zuppa soup, but I’ve changed the name to Spicy Prawn Soup to better describe it. Let me just say that I have a really hard time following recipes, which might seem pretty obvious given that the first thing I did was change the name of this one. When it came time to make the soup, I couldn’t help myself, I had to make a few little tweaks. That’s how I cook, feeling my way through a recipe and tweaking little things as I go. I feel that recipes are really more of a Continue reading

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