So I’ve been working on dinners that don’t make a mess, or at least not much of one. Today’s recipe was serendipity: salmon filets that looked good at the market, with no real recipe in mind. To me, salmon and asparagus together seem to make a very spring-ish combination, so I picked up a bundle. Adding steamed and buttered new potatoes enhances the seasonal feel to the meal.
I cooked the salmon "en papillote," a French technique. I used the traditional parchment paper for the packets, but you can quite nicely use foil, sealed well around the edges.
Add a salad of your choosing and you have a great dinner....and all you have to wash are the dishes.
SALMON AND ASPARAGUS EN PAPILLOTE
2 6- to 8-ounce salmon filets, skin on
1/3 cup thick creamy Caesar dressing
8 stalks asparagus
A few sprigs fresh thyme (see note)
2 slices of lemon
Kosher salt and freshly ground black pepper
Preheat the oven to 400 degrees. Cut two 12" square pieces of foil. Spray the dull side with cooking spray, or brush with oil. To one side of the center, put one filet on each, skin side down. Brush the tops with half the Caesar dressing. Trim the asparagus spears to about the same length as the salmon filets and arrange four on top of each. Brush with remaining dressing, top with lemon and thyme sprigs and sprinkle with salt and pepper. Fold the foil over and crimp the edges to seal all the way around. Place on a baking sheet. At this point you can put into the fridge for a few hours if you like. Take them out about 20 minutes before cooking.
Bake for 20 minutes. You can cut the packages open and move the salmon to a plate if you like, but I really like the burst of aromatic steam when you leave it in the packet to open at the table. Use a spatula to transfer to the plate. Serves two but can easily be multiplied to serve as many as you like.
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