Galician-Style Salmon en Papillote with Quick Pickled Celery

the Breville Test Kitchen

Galician-Style Salmon en Papillote with Quick Pickled Celery

Name: Galician-Style Salmon en Papillote with Quick Pickled Celery
Cook time: 900 s
Total time: 3000 s
Yield: Serves 2
Ingredients: Cooking spray; 2 salmon fillets - skinless, pin boned, approximately 7 oz each; ¼ tsp kosher salt; 2 tbsp finely chopped flat-leaf parsley; 1 lemon - cut into wedges, to serve; 1 celery stalk - cut diagonally into ¼-inch thick slices; ¼ tsp kosher salt; ⅛ tsp sugar; 1 tbsp apple cider vinegar; 1 tbsp water; 10½ oz fingerling potatoes - washed, cut into ½-inch thick slices; 1 tbsp extra-virgin olive oil; ½ tsp kosher salt; 2 tbsp extra-virgin olive oil; 2 tbsp dry white wine; 2 cloves garlic - minced; 1 tsp sweet smoked paprika; ¼ tsp kosher salt

Inspired by the coastal flavors of north-western Spain, this Galician-style salmon en papillote is a cozy little steam spa for your dinner. Cooking everything in sealed parcels locks in moisture and fragrance, making each unwrapping a little aromatic reveal. A quick pickled celery topping cuts through the richness and adds a bright, briny crunch. Celery and seafood might sound unexpected, but together they absolutely sing.

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50 mins total time

15 mins active time

Easy

Serves 2

Ingredients

Measurements:

Cooking spray
2 salmon fillets
skinless, pin boned, approximately 7 oz each
¼ tsp kosher salt
2 tbsp finely chopped flat-leaf parsley
1 lemon
cut into wedges, to serve

For the quick pickled celery

1 celery stalk
cut diagonally into ¼-inch thick slices
¼ tsp kosher salt
⅛ tsp sugar
1 tbsp apple cider vinegar
1 tbsp water

For the potatoes

10½ oz fingerling potatoes
washed, cut into ½-inch thick slices
1 tbsp extra-virgin olive oil
½ tsp kosher salt

For the dressing

2 tbsp extra-virgin olive oil
2 tbsp dry white wine
2 cloves garlic
minced
1 tsp sweet smoked paprika
¼ tsp kosher salt

Instructions

1
To make the quick pickle, place the celery in a small bowl with the salt and sugar and toss to coat. Add vinegar and water and stir to combine. Set aside.
2
To prepare the potatoes, place them in a medium bowl with the oil and salt and stir to coat.
3
Fold a rectangular piece of parchment paper approximately 10-inch x 18-inch in half crosswise to create a fold down the center and then unfold. Place the parchment on top of a piece of lightly greased foil, approximately 12-inch x 20-inch. Lightly grease the parchment paper.
4
Place the potato mixture on one half of the parchment paper and spread to a single layer. Fold the foil and parchment in half to enclose the potatoes. Fold and crimp the edges until well sealed. Place the parcel onto the pizza pan.
5
Insert the wire racks into positions 4 and 7. Select Phase Cook for P1 and set the oven to Roast, Super Convection, 400°F, for 15 minutes. Press Confirm for P2 and set the oven to Roast, Convection, 350°F, for 12 minutes and press Start to preheat. Meanwhile, continue to the next step. 
6
To make the dressing, place the oil, wine, garlic, paprika and salt in a medium bowl and whisk to combine.
7
Fold a rectangular piece of parchment paper approximately 10-inch x 18-inch in half crosswise to create a fold down the center and then unfold. Place the parchment on top of a piece of lightly greased foil, approximately 12-inch x 20-inch. Lightly grease the parchment paper.
8
Place half of the foil and parchment onto a plate or flat tray. Place the salmon on one half of the parchment paper, evenly spaced apart. Season with the salt. Fold the foil and parchment in half to enclose the salmon. Fold and crimp the edges of the two shorter sides until well sealed. With the parcel open, tilt the plate and pour in the dressing. Fold and crimp the remaining edge until well sealed, then slide the sealed parcel into the roasting pan.
Tip: Folding and crimping the corners of the parcel will minimize leakage during cooking. Keeping the final sealed edge raised against the rim of the roasting pan will also help prevent leaks.
9
Once preheated, place the pizza pan with the potato parcel in position 4 and roast for 15 minutes in P1. At the end of P1, add the roasting pan with the salmon parcel to position 7. The oven will automatically switch to P2 and cook for 12 minutes.
10
Carefully open the salmon parcel. The salmon should be translucent in the center and flake easily with a fork. Or should read 125°F when checked with a meat thermometer. Carefully open the potato parcel. The potatoes should be tender when tested with the tip of a knife. If not, reseal and roast a little longer.
11
Remove both pans from the oven and reseal the parcels well. Allow to rest, for a minimum of 3 minutes.
12
Carefully open the parcels. Plate the salmon with the potato and pickled celery, then spoon over some of the cooking liquid. Finish with the parsley and a squeeze of lemon.