Jung Ho-gyun's Salmon en Papillote

Name: Jung Ho-gyun's Salmon en Papillote
Cook time: 20 min
Total time: 20 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 200g fresh salmon (for grilling); 1 tbsp capers; 2 tbsp olive oil; a pinch of black pepper; 1 piece butter (about 10g); 2 stalks scallions; 1 stalk celery; 1 bunch spinach; 1 red chili pepper; 1/2 tangerine

A French-style diet fish dish where salmon, vegetables, and tangerine are wrapped in parchment paper to trap moisture and aroma, then steamed and baked until moist.

20 min Difficulty Easy Meat & mains

Main ingredients

salmon capers olive oil butter scallions celery spinach red chili pepper tangerine

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salmon capers olive oil butter scallions celery spinach red chili pepper tangerine

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Quick recipe

Cooking tips

Celery is a key ingredient that captures the refreshing aroma unique to papillote, so it is highly recommended to include it.
Searing the salmon surface lightly in a pan before wrapping it in parchment paper locks in moisture and creates a much richer flavor.
Laying a generous amount of vegetables on the bottom of the parchment paper prevents the salmon from directly touching the pan, so it cooks moistly without burning.

Recommended for

Those who want to enjoy a tender and moist salmon grill that isn't dry.
Those looking for a luxurious diet meal while reducing carbohydrates and flour.
Those who want to make a visually appealing dish using only a frying pan and parchment paper without an oven.