Creamy Dill-Garlic Double Salmon "En Papillote"
with Buttery Wild Rice Pilaf and Broccolini- Salmon
- Milk
- Sulphites
- Soy
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
- Tree nuts
- Wheat
- May contain traces of allergens
Ingredients: Salmon fillets • Wild rice medley (parboiled rice, wild rice) • Broccolini • Baby tomato • Yogurt sauce (milk) (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) • Lemon • Yellow onion • Vegetable stock powder (soy, sulphites) (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) • Dill • Zesty garlic blend (sulphites) (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) • Garlic.
Ingredients
500 g
Salmon Fillets, skin-on
(Contains: Salmon)
1 cup
Wild Rice Medley
1 unit(s)
Lemon
7 g
Dill
170 g
Broccolini
56 g
Yellow Onion, chopped
113 g
Baby Tomatoes
1 unit(s)
Garlic, cloves
6 tbsp
Yogurt Sauce
(Contains: Milk)
7 g
Zesty Garlic Blend
(Contains: Sulphites May be present: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat)
7.5 g
Vegetable Stock Powder
(Contains: Soy, Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Butter*
Nutrition Values
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.
- Zest, then cut half the lemon into 1/4-inch rounds. Juice remaining lemon.
- Peel, then mince or grate garlic.
- To a small bowl, add yogurt sauce, 1/4 tsp (1/2 tsp) garlic, 1 tsp (2 tsp) dill and 2 tsp (4 tsp) lemon juice. Stir to combine. Set aside.
- Pat salmon dry with paper towels. Season with remaining Zesty Garlic Blend, salt and pepper.
- Cut four 12-inch-long pieces of parchment paper or foil (eight 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.
- Divide rice mixture between plates.
- Gently remove and discard salmon skin, if you like, then top rice with salmon.
- Drizzle any juices from packet over salmon.
- Dollop yogurt sauce on salmon.
If you've opted for double salmon, cut four 12-inch-long pieces of parchment paper or foil (eight pieces of parchment or foil for 4 servings) Prep and cook in the same way the recipe instructs you to prep and cook the regular portion of salmon.
