Meat, poultry and fish

Salmon papillote with asparagus and coriander seeds

Name: Salmon papillote with asparagus and coriander seeds
Prep time: 10 min
Yield: 6 portions
Ingredients: 6 salmon steaks with skin (600 g); 1 sachet HONDASHI® bonito fish-based seasoning (10 g); 1 pinch of salt (0.4 g); 1 medium red onion, in petals (150 g); 1 medium bunch fresh asparagus, halved diagonally (320 g); 1 small tray cherry tomatoes, halved (180 g); 2 teaspoons thyme leaves (2 g); 1 tablespoon chopped parsley (5 g); 2 teaspoons rosemary (1 g); 2 teaspoons coriander seeds (4 g); 2 tablespoons raw sesame oil (30 ml)

Preparation time: 10 min (+ 25 minutes in the oven)

Serves: 6 portions

Looking for a light, tasty, and different recipe? Salmon papillote will win you over! A quick preparation, perfect for any occasion.

With asparagus, coriander seeds, and other amazing ingredients, you’ll prepare a wonderful fish dish. Oh, and don’t forget the delicious HONDASHI® seasoning to give it a special touch!

Ingredients

6 salmon steaks with skin (600 g)
1 sachet HONDASHI® bonito fish-based seasoning (10 g)
1 pinch of salt (0.4 g)
1 medium red onion, in petals (150 g)
1 medium bunch fresh asparagus, halved diagonally (320 g)
1 small tray cherry tomatoes, halved (180 g)
2 teaspoons thyme leaves (2 g)
1 tablespoon chopped parsley (5 g)
2 teaspoons rosemary (1 g)
2 teaspoons coriander seeds (4 g)
2 tablespoons raw sesame oil (30 ml)

Modo de preparo

In a medium bowl, place the salmon steaks, HONDASHI®, and salt, and mix.
On a flat surface, arrange 6 squares of parchment paper (30 cm) to assemble the papillotes.
In the center of each, distribute the onion, asparagus, and cherry tomato. On top, arrange the salmon steaks with the skin facing up. Sprinkle with thyme, parsley, rosemary, and coriander seeds, and drizzle with sesame oil.
Carefully close the papillotes, sealing well to prevent steam from escaping, and place them on a large baking sheet. Bake in a medium oven (180 degrees), preheated, for 25 minutes.
Remove from the oven and, being careful not to burn yourself, open the papillotes. Serve immediately.

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