Hello, welcome to Food Done Right. I’m Barry. Today we’re going to be cooking a really simple dish with some salmon. We’re going to use salmon in papillote. Salmon with some mixed vegetables, we’re going to put it in this parchment paper and bake it in the oven. This is really fast and easy, and it tastes amazing.

First, I need a blend of vegetables. I have green beans here, a carrot, green and yellow zucchini, and a leek. For those of you who don’t know what a leek is, a leek is of the onion family. You can see it’s really dirty because it grows in like marshes. The white part is under the ground and this sits above like the watery area. So it gets really muddy in here. So we need to wash this out so it gets really clean because it’s very dirty.

So first, I’m going to start with my vegetables. Carrot, I’m going to peel it. I’m going to cut this real small. A really good trick for cutting things really small is a Mandoline. It has this little tooth attachment. I hope you can see it here, but you’ll see it when I cut the vegetables. So use the slider across here. Be careful not to cut your fingers. And then makes a perfect julienne and it’s not hard to do. This keeps all your cuts same size which is important in cooking. That’s enough right there.

So now we’re in our zucchini. We’ll do the same thing with the zucchini. I’m just going to do the outside skin just for color. So there’s that. I have a green one. Also, this is for more color just strike it out three times so we have more vegetables.

So now I’m going to cook this. We don’t really cook it very long, so I’m just going to blanch it really quick in boiling water. Then take it right out of the boiling water and put it into the ice bath. That’s called blanching, the same with the green beans. I’m going to start with the green beans. It will take a little bit longer. So I’ve salted the boiling water here, put the green beans in, just stir them around. It’s going to be a few minutes. They take longer to cook.

Next, we go right over here. I’m going to cut the leek. Now the leek, I’m going to try to cut this size, try to bear things the same size. Just remember, it’s important to wash leeks, because they’re under water. Make sure you get all layers. You don’t use the leafy part, this part, you just use the stem. So I want to try to cut it the same size as this which is kind of hard because that can seem so perfect but that works. So this takes a little bit longer to cook than the rest of these. I’m going to throw it now with the green beans. Let that go for a minute then I’m going to add the rest of this.

While that’s cooking, we can start with our papillote. This is just parchment paper, find this at the grocery store. If you don’t have parchment paper, you can use tin foil. Foil works really well, but be careful not to get it in your food. You don’t want to eat the foil. Parchment paper is not so bad. I mean you don’t want to eat it but it’s not as bad as foil

Pour down a little bit of oil so the salmon doesn’t stick. Take your salmon, slide it on top of the oil. Season it with salt and pepper. This is about ready, and the vegetables right out into my ice bath. This is called blanching again. The whole purpose of blanching is to get the nice green color of your vegetables. It pulls out all the colors of your vegetables, and if you just take out the vegetables, and let them sit, they keep cooking. The ice bath stops them from cooking, so it’s important to have an ice bath.

Now I’ve got my carrots and zucchini. It’s only going to take a second so it’s cut so small. Place these in the water. I’m going to turn the water off now and like I said, just a second. It won’t take long because again we’re going to cook this in the oven with our papilotte for about 10 minutes so it’s going to cook your vegetables more. You should get all of these out here. That’s good. Put this over here.

So, now we have our salmon, we season it well with salt and pepper. We’re going to take our vegetables that are now chilled. We don’t want any of that water. Put it right on top of your salmon. This is a very healthy dish, salt and pepper, a little lemon. I’m just going to take the whole sliced of lemon, put it right in there. We’re going to bake this all with the little lemon juice in here. Lemon juice is always good with fish.

I’m going to put a little butter in there. So we’ll put the butter in here, a little white wine and that’s going to be our sauce so we have everything in this one little package. Like I said, this is a very healthy dish. There’s no starch in here. If you want to go with starch you can, do some potatoes or something, it’s fine.

So we’ll put a white wine. I’m going to fold this before I add the white wine because wine will run everywhere. I don’t want that to happen, so when we fold this, fold it over. It’s okay if it falls apart. You want to fold your edges, make sure you have a seal. So what we’re doing is we’re going to be poaching or steaming the fish. So just fold it a little bit like a fan. Just keep folding all the way around so we can steam our fish and I’m going to leave a little hole at the end here and I’m going to pour my white wine in. And like I said, that’s going to be our sauce. Fold this over.

So now we have our salmon, a little dish in here. Papillote, that’s what it’s called. I’m just going to take this to the oven. Place this in the oven for about 10 minutes so we’re good to go.

So it’s been 10 minutes. Our salmon should be done. You should see the package is kind of puffy. A lot of restaurants, what they’ll do is to they’ll serve it in this package, so we’re just going to put it right on the plate. And then, just tear up the package. So you have your steamed salmon, smells so good. Just peel away the extra wrapper. And here we go, we have our steamed salmon. Our sauce is already in the package, with the vegetables, green beans, everything’s cooked and that’s it. It’s ready to go.

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