Steamed Herbed Salmon En Papillote on the BBQ
- Bacofoil Non-Stick, piece big enough to make a package around the salmon
- 1 bunch coriander, washed
- 12 mint leaves, washed
- 1 teaspoon salt
- 3 cloves garlic, crushed
- 2 green chillies, seeds removed
- 4 tablespoons fresh lime juice
- 1 tablespoon caster sugar
- 1 teaspoon peeled and chopped ginger
- 2 tablespoon fish sauce (Nam Pla)
- 4 x 175g (6 oz) salmon fillets
- Make sure your BBQ is nice and hot first. Then in a food processor blend together the coriander leaves and stalks, the mint leaves, salt, garlic and chillies to make a paste. Add the lime juice, caster sugar, ginger and fish sauce and process until smooth.
- Combine half the marinade with the salmon, marinate for 20 minutes. When ready to cook, place one piece of salmon with a little of the marinade in the Bacofoil Non-Stick. Folding up over the salmon so the edges of the foil meet. Fold the foil tightly along the edges forming a semi-circle or crescent as you go. Seal the foil and place on a hot bbq for 10 minutes turning once after 5 minutes of cooking.
- Remove the foil, scrape off the marinade, serve with a tomato salad and drizzle with the remaining marinade.
Cooking in foil pouches is a traditional French technique called cooking en papillote. Cooking en papillote is most often used to cook fish but you can cook vegetables, fruit or meat in this way.
“Papillote” is derived from the word for butterfly, which relates to the folding of the wrap: You fold a long sheet in half crosswise and scissor out butterfly wings. As the food inside cooks, the fat top will puff perfectly while the skinny end captures the juices.
Although the French get most of the credit for cooking en papillote, the Italians are also masters calling the technique cartoccio.
It’s designed to cook individual portions, so ideal for fuss free dinner parties.