Yield:
4 servings

Ingredients

  • 4 tablespoons olive oil
  • 4 individual whole Coho salmon, scaled, gutted and opened up flat
  • Salt
  • Freshly ground black pepper
  • 1/2 pound small new potatoes, sliced 1/4-inch thick
  • 1 cup julienne onions
  • 8 slices of tomatoes, about 1/2-inch thick
  • 1/4 cup julienne preserved lemon
  • 1/2 cup Kalamata olives, pitted and halved
  • 4 tablespoons finely chopped fresh mild herbs, (such as basil, chervil, parsley, tarragon, etc.)

Directions

Preheat the oven to 400 degrees F. Fold 4 sheets of parchment paper (16 1/2 by 24 1/2 inches) in half, and cut a half heart shape, away from the fold. Open the parchment paper to reveal a heart shape on a flat surface, and brush each with 1 tablespoon of olive oil. Season the salmon with salt and pepper. Place each salmon on half of the parchment sheet. Season the potatoes with salt and pepper. Place a layer of the potatoes on each salmon. Season the onions with salt and pepper. Secondly, place a layer of the onions over the potatoes. Season the tomatoes with salt and pepper. Thirdly, place a layer of the tomatoes over the potatoes. Next, place a layer of the preserved lemon over the tomatoes. Finally, lay the olives over the lemons. Sprinkle the top of each salmon with 1 tablespoon of the herbs. To close each bag, fold the second side of the paper over the salmon, fold the bottom edge over the top, and work your way edge over edge, folding and twisting, until the bag is sealed. Place each bag on a baking sheet and bake until the paper is puffed up and golden brown, for about 20 minutes. To serve, place a bag on each plate, slit the bag in an ?X?, and fold back the paper. Serve hot.

IDEAS YOU'LL LOVE

Sesame-Ginger Salmon en Papillote

Recipe courtesy of Kelsey Nixon

En Papillote

Recipe courtesy of Kelsey Nixon

Mediterranean Salmon en Papillote (in a paper package)

Recipe courtesy of Kelsey Nixon

Coho Salmon Fillets

Recipe courtesy of Alton Brown

Fish en Papillote

Recipe courtesy of Laura Calder

Pompano en Papillote

Recipe courtesy of Emeril Lagasse

Red Snapper en Papillote

Recipe courtesy of Alton Brown

Shrimp en Papillote

Recipe courtesy of No Author

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Eat St.

10:30am | 9:30c

Eat St.

11am | 10c

Eat St.

11:30am | 10:30c

Eat St.

12pm | 11c

Eat St.

12:30pm | 11:30c

Eat St.

1pm | 12c

Eat St.

1:30pm | 12:30c

Eat St.

2pm | 1c

Eat St.

2:30pm | 1:30c

Donut Showdown

3:30pm | 2:30c

Donut Showdown

4:30pm | 3:30c

Donut Showdown

5:30pm | 4:30c

Donut Showdown

6:30pm | 5:30c

Donut Showdown

7:30pm | 6:30c
On Tonight
On Tonight

Unwrapped

8pm | 7c

Unwrapped

8:30pm | 7:30c

Unwrapped

9pm | 8c

Unwrapped

9:30pm | 8:30c

Unwrapped

10pm | 9c

Unwrapped

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Unwrapped

12am | 11c

Unwrapped

12:30am | 11:30c

Unwrapped

1am | 12c

Unwrapped

1:30am | 12:30c

Unwrapped

2am | 1c

Unwrapped

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here