Salmon en Papillote with Buddha’s Hand & Herb Vinaigrette
Make the season bright with Winter Citrus at Oliver’s! Buddha’s Hand Citron may look odd, but their zest adds so much flavor, it’s ridiculous. We’ve paired it with salmon and herbs for a citrusy bite that will help you forget it’s still Winter.
*Prices good through 12/17/19.
- Serves: 2 servings
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Ingredients
- 1 Lemon, sliced into 12 rounds
- 2 Salmon Fillets, pin bones removed
- 2 tbsp. Butter, separated into pats
- 2 tbsp. Buddha's Hand Citron Zest
- 2 tbsp. Fresh Lemon Juice
- 1/4 c. Olive Oil
- 1 clove Garlic, sliced
- 1/2 Shallot, very finely minced
- 1 tbsp. Rice Vinegar
- 1/4 c. Thai Basil, finely chopped
- 2 tbsp. Cilantro, finely chopped
- Salt & Pepper
Instructions
Preheat oven to 450 degrees. Cut two squares of parchment paper large enough to fold over a piece of salmon. Arrange 3 rounds of lemon on either side of each piece of parchment about 2 inches from the edge of the parchment. Pat salmon with paper towels to remove any excess moisture, then season liberally with salt and pepper before placing atop lemon rounds; top with 1 pat of butter, 1 sliced garlic clove, and 3 additional slices of lemon each. Bake fish for 8 to 10 minutes or until packet is puffed slightly and browned.
While fish bakes, combine Buddha's Hand zest, lemon juice, minced garlic, shallot, rice vinegar, Thai basil, cilantro, and olive oil in a small mixing bowl. Season to taste with salt and pepper.
To serve, remove fish from packets and top with vinaigrette.
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