Creamy Caper-Dill Salmon "En Papillote"

Name: Creamy Caper-Dill Salmon "En Papillote" with Buttery Wild Rice Pilaf and Broccolini
Total time: 35 min
Yield: 2
Cuisine: French
Ingredients: 250 g Salmon Fillets, skin-on; 1 cup Wild Rice Medley; 1 unit(s) Lemon; 30 g Capers; 7 g Dill; 170 g Broccolini; 56 g Yellow Onion, chopped; 113 g Baby Tomatoes; 6 tbsp Yogurt Sauce; 7 g Zesty Garlic Blend; 7.5 g Vegetable Stock Powder; 0.13 tsp Salt*; 0.13 tsp Pepper*; 2 tbsp Butter*

with Buttery Wild Rice Pilaf and Broccolini

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Fish cooked "en papillote" is like a present, a wonderful individual parcel to open, full of the aromas of fish, herbs, lemon and veggies. Simple and healthful, this is a new technique that is bound to be a favourite!

Ingredients: Salmon fillets • Wild rice medley (parboiled rice, wild rice) • Broccolini • Baby tomatoes • Yogurt sauce (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) (milk) • Lemon • Yellow onion • Capers (capers, water, salt, vinegar, calcium chloride, potassium sorbate) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Dill • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites).

Tags:

New

•Low CO2

Allergens:

Salmon

•Milk

•Schwefeldioxide und Sulfite

•Soja

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

serving amount

250 g

Salmon Fillets, skin-on

1 cup

Wild Rice Medley

1 unit(s)

Lemon

30 g

Capers

7 g

Dill

170 g

Broccolini

56 g

Yellow Onion, chopped

113 g

Baby Tomatoes

6 tbsp

Yogurt Sauce

7 g

Zesty Garlic Blend

7.5 g

Vegetable Stock Powder

Not included in your delivery

0.13 tsp

Salt*

0.13 tsp

Pepper*

2 tbsp

Butter*

Nutrition Values

Calories890 kcal

Fat37 g

Saturated Fat14 g

Carbohydrate100 g

Sugar8 g

Dietary Fiber8 g

Protein42 g

Cholesterol125 mg

Sodium1470 mg

Trans Fat1 g

Potassium1350 mg

Calcium300 mg

Iron3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Zester

•Small Bowl

•Parchment Paper

•Baking Sheet

•Paper Towel

Cooking Steps

Before starting, preheat the oven to 450˚F. Wash and dry all produce.
Using a strainer, rinse rice until water runs clear.
To a medium pot, add wild rice medley, stock powder, half the Zesty Garlic Blend, 1/4 tsp (1/2 tsp) salt and 2 cups (4 cups) water. Bring to a boil over high.
Once boiling, reduce heat to medium-low. Cover and cook for 20-24 min, until rice is tender and liquid is absorbed.
Remove the pot from heat. Set aside, still covered.

Trim ends off broccolini, then cut into 1-inch pieces.
Roughly chop dill.
Strain and rinse capers.
Zest, then cut half the lemon into 1/4-inch rounds. Cut remaining lemon into wedges.
To a small bowl, add 1 tsp (2 tsp) dill, yogurt sauce and capers. Stir to combine. Set aside.

Pat salmon dry with paper towels. Season with remaining Zesty Garlic Blend, salt and pepper.
Cut two 12-inch-long pieces of parchment paper or foil (four pieces of parchment or foil for 4 servings). Arrange pieces on a work surface with a long side facing you.
Divide onions, then broccolini and tomatoes equally lengthwise in the center of parchment or foil pieces. Season with salt and pepper.
Lay salmon on top of veggies. Sprinkle remaining dill over salmon, then top with 2 lemon slices and 1 tbsp butter per piece.

For each salmon packet, bring the two long sides of parchment or foil toward the center and fold down several times until there is about 1 inch of space between parchment or foil and fish and the seal is secure.
Roll the shorter ends of parchment or foil tightly to seal packets. (TIP: Tightly sealing the packets will ensure that the fish steams properly.)
Place packets on a baking sheet.
Roast in the middle of the oven 15-20 min, until salmon is fully cooked.**

Once salmon is cooked, carefully cut a 3-inch slit in the top of the packets alongside the fold. (TIP: If salmon isn’t fully cooked yet, carefully return opened packets to the baking sheet and roast for a few more minutes.)
Remove lemon rounds from salmon and discard.
Transfer salmon to plates.
Remove broccolini, onions and tomatoes.
Fluff rice with a fork, then stir in veggies and lemon zest.