Creamy Caper Dill Salmon "en papillote"
with Buttery Wild Rice Pilaf and Broccolini
Tags:
Chef's Choice
Allergens:
Salmon
•Milk
•Sulphites
•Soy
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 Time30 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
serving amount
250 g
Salmon Fillets, skin-on
(Contains Salmon)
1 cup
Wild Rice Medley
1 unit(s)
Lemon
30 g
Capers
(May contain Milk, Sulphites, Tree nuts, Wheat, Egg, Fish)
7 g
Dill
170 g
Broccolini
56 g
Yellow Onion, chopped
113 g
Baby Tomatoes
6 tbsp
Yogurt Sauce
(Contains Milk)
7 g
Zesty Garlic Blend
(Contains Sulphites May contain Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat)
7.5 g
Vegetable Stock Powder
(Contains Soy, Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Butter*
(Contains Milk)
Nutrition Values
Calories900 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
•Parchment Paper
•Baking Sheet
•Paper Towel
Cooking Steps
1
- 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, half the Zesty Garlic Spice Blend, 1/4 tsp (1/2 tsp) salt and 2 cup (4 cups) water. Bring to a boil over high heat.
- 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.
2
- Trim ends off broccolini, then cut any larger stalks in half lengthwise, leaving thinner stalks whole. 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.
- Add 1 tsp (2 tsp) dill, yogurt sauce and capers to a small bowl. Stir to combine. Set aside.
3
- Pat salmon dry with paper towels. Season with remaining Zesty Garlic Spice 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.
4
- 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 baking sheet.
- Roast on middle rack until salmon is fully cooked, 15-20 minutes.
5
- Once salmon is cooked, Carefully cut a 3-inch slit in top of packets alongside the fold. TIP: If salmon isn’t fully cooked yet, carefully return opened packets to baking sheet and roast for a few more minutes.
- Remove lemon rounds on salmon and discard.
- Transfer salmon to plates.
- Remove broccoli, onions and tomatoes.
- Fluff rice with a fork, then stir in veggies and lemon zest.
6
- Divide rice mixture between plates.
- Gently remove salmon skin, if desired, then top rice with salmon.
- Drizzle any juices from packet over fish.
- Dollop over caper-yogurt sauce.
- Squeeze over a lemon wedge, if desired.
