salmon papillote with citrus & fennel / green bean & cauliflower sauté

salmon papillote with citrus & fennel / green bean & cauliflower sauté

Contents of your meal kit:

shaved fennel
green beans
olive vinaigrette base

Equipment needed: baking sheet, medium skillet with lid, small bowl

Finishing steps:

  1. Preheat oven to 375F.   Get ready to prepare the packets by folding each piece of parchment in half to make a crease. Open each sheet of paper and lay them out with other ingredients, creating a “workstation” for yourself.
  2. Evenly divide ingredients, layering on one side of the crease of each parchment sheet in the following order: shaved fennel, topped with a drizzle of olive oil and a sprinkle of salt & pepper; salmon topped with another sprinkle of salt & pepper; and finally, 1-2 thin slices of orange to finish.
  3. Fold other half of parchment over layered ingredients. Start at one end of the fold, and make overlapping creases around the open edge, crimping parchment to seal in steam. Put packets on baking sheet, bake for 15 minutes.
  4. Meanwhile, trim or snap the stem ends from green beans. Heat a small amount of oil in a skillet over med-high heat.   Add cauliflower and sauté 2 minutes. Add green beans and 2-3 tablespoons of water. Cover and steam 3-4 minutes. Remove lid and continue to sauté until water has evaporated, and vegetables are crisp tender, lower heat if needed. Season with salt & pepper.
  5. In a small bowl, combine olive vinaigrette base with an equal amount of olive oil. Whisk to combine.
  6. Open one of the salmon packets to check for doneness (careful not to let the steam burn your hand). To serve, simply transfer to plate, cut a slit in the top with scissors, and let your family rip them open and dig in. Serve veggies alongside the salmon packets.   Drizzle olive vinaigrette onto veggies if desired.

Notes: See website for step-by-step photos. If you struggle with folding the packets, feel free to grab your stapler. (No one will ever know.)