Salmon & clementine en papillote, with balsamic glazed beetroot and apple salad
Delight in the harmonious flavors of salmon, clementine, balsamic glazed beetroot, and apple in this delectable en papillote salad.
Ingredients:
- a splashes Olive oil
- 1 Clementine
- a few sprigs Dill
- 0.5 shots Vermouth
- 150 grams cooked Beetroot
- 1.5 tablespoons Balsamic vinegar
- 2 teaspoons Honey
- 0.5 Granny Smith Apple
- a handfuls Watercress
Instructions:
- Preheat the oven to 200C/400F. Place a large piece of aluminum foil on the countertop and lightly oil the center.
- Wash the Clementine and slice it into thick pieces. Arrange them in a row at the center of the foil and place the salmon fillet on top. Season with salt and pepper.
- Add a few sprigs of dill on top and begin folding the foil by raising all edges to form a small bowl that can hold liquids. Pour in the vermouth.
- Seal the papillote tightly by bringing together the two longer sides of the foil and folding them over at least twice. This will create a sealed rectangle. Then fold the ends over themselves to create a secure package that traps the steam inside.
- Place in the preheated oven and bake for 10 minutes.
- Meanwhile, prepare the salad by chopping the beets into small pieces. Cook them in a hot pan over medium-high heat with balsamic vinegar until the liquid is reduced by two-thirds. Stir in the honey, season with salt and pepper, and cook for an additional 2-3 minutes until the beets are coated in a glaze. Remove from heat and add more honey if desired.
- By this time, the salmon should be cooked. Remove from the oven and let it sit for 5 minutes, still wrapped in the foil. The trapped steam will continue cooking the salmon.
- Complete the salad by dicing the apple. Arrange the watercress on a plate with the apples and glazed beets. Adjust the seasoning and drizzle with a little oil.
- Gently unfold the papillote (be cautious of the hot steam), remove the dill, and carefully transfer the salmon to a plate. Remember to pour the flavorful cooking juices from the foil over the salmon.
Summary:
- Calories: 279 kcal
- Fat: 1 g
- Protein: 4 g
- Carbs: 53 g
- Potassium: 846 mg
- Magnesium: 59 mg