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Ginger and Orange-scented Salmon Parcels with Coriander Butter 2013-08-06 https://www.metro.ca/userfiles/image/recipes/saumon-papillote-gingembre-zestes-orange-coriandre-5818.jpg PT20M PT12M PT32M

Mix the butter and coriander and roll it into a log. Wrap the log in plastic wrap and chill in the refrigerator.Preheat the oven to 400°F (200°C) or preheat barbecue to medium-high.In the small bowl, combine the lime juice, oil, sugar and chipotle pepper and stir until the sugar has dissolved.Cut 4 x 12-in. (4 x 30-cm) squares of foil and parchment paper. Place parchment square on foil one.Place the fish in center of parchment paper, and smear the surface with the lime juice mixture. Top with orange zest, ginger and lime slices.Fold up and seal bundles.In an ovenproof dish, place the bundles and bake, or grill bundles directly on the barbecue for 10-12 minutes until the fish flakes easily when tested with a fork.To serve, place the bundles on individual servings plates, and serve with slices of coriander butter and steamed rice and green vegetables.If properly sealed, bundles swell up like balloons. If not, they stay flat because some steam escapes, and the fish is more likely to be dry.

4 Académie Culinaire

3 12 5 1

1/4 cup (60 mL) butter at room temperature 1 Tbsp. (15 mL) finely chopped fresh coriander leaves 2 Tbsp. (30 mL) lime juice 1 Tbsp. (15 mL) olive oil 1 Tbsp. (15 mL) brown sugar 1 tsp. (5 mL) chipotle 4 fresh salmon portion 1 Tbsp. (15 mL) finely grated orange zest 1 Tbsp. (15 mL) finely shredded fresh ginger 1 lime, thinly sliced

Ginger and Orange-scented Salmon Parcels with Coriander Butter

Rate this recipe

12 Votes

Gluten-free

servings

0:20

Preparation

0:12

COOKING

0:32

TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

1/4 cup
(60 mL)
butter at room temperature

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Flyer Deal (1)

ORGANIC MEADOW ORGANIC BUTTER

$11.99 ea.

454 G SELECTED VARIETIES

1 Tbsp.
(15 mL)
finely chopped fresh coriander leaves

2 Tbsp.
(30 mL)
lime juice

1 Tbsp.
(15 mL)
olive oil

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Flyer Deal (1)

BERTOLLI OLIVE OIL

$6.99 ea.

750 ml - 1 L IRRESISTIBLES BALSAMIC VINEGAR 250 ml SELECTED VARIETIES

1 Tbsp.
(15 mL)
brown sugar

1 tsp.
(5 mL)
chipotle

4

fresh salmon portion

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Flyer Deals (4)

DOM STEELHEAD SALMON POKÉ

$8.99 ea.

FROZEN, 200 g

STORE MADE SALMON OR SHRIMP KABOBS

$3.99 ea.

FRESH OR PREVIOUSLY FROZEN 100 - 125 g, SELECTED VARIETIES

FRESH WILD CAUGHT WHOLE PINK SALMON

$3.99 /lb

88¢/100 g

FRESH SKINLESS ATLANTIC SALMON PORTIONS

$4.99 ea.

113 g CANADIAN

1 Tbsp.
(15 mL)
finely grated orange zest

1 Tbsp.
(15 mL)
finely shredded fresh ginger

1

lime, thinly sliced

Imprimer ma sélection

Preparation

Mix the butter and coriander and roll it into a log. Wrap the log in plastic wrap and chill in the refrigerator.

Preheat the oven to 400°F (200°C) or preheat barbecue to medium-high.

In the small bowl, combine the lime juice, oil, sugar and chipotle pepper and stir until the sugar has dissolved.

Cut 4 x 12-in. (4 x 30-cm) squares of foil and parchment paper. Place parchment square on foil one.

Place the fish in center of parchment paper, and smear the surface with the lime juice mixture. Top with orange zest, ginger and lime slices.

Fold up and seal bundles.

In an ovenproof dish, place the bundles and bake, or grill bundles directly on the barbecue for 10-12 minutes until the fish flakes easily when tested with a fork.

To serve, place the bundles on individual servings plates, and serve with slices of coriander butter and steamed rice and green vegetables.

If properly sealed, bundles swell up like balloons. If not, they stay flat because some steam escapes, and the fish is more likely to be dry.

Source : Académie Culinaire

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