SALMON WITH RHUBARB EN PAPILLOTE
The Delicious Combination of Salmon and Rhubarb
Salmon is a popular and versatile fish that pairs well with a variety of flavours. But have you ever thought of pairing it with rhubarb? This unexpected combination creates a unique and delicious dish that is sure to impress your guests.
A French Twist
For this recipe, I take the inspiration from my French culinary tradition of dishes made “en papillote”, which means “in parchment.” This method of cooking involves sealing the ingredients in a parchment paper packet and baking them in the oven. It not only creates a beautiful presentation, but also helps to lock in all the flavours and juices of the ingredients.
The Rhubarb Compote
Rhubarb is a seasonal ingredient that is typically available in the spring and summer months. However, this recipe uses rhubarb compote, which can be made ahead of time and stored in the freezer. If you can’t find fresh rhubarb, frozen rhubarb can be used instead.
The Health Benefits
Salmon is a healthy and nutritious fish that is high in protein and omega-3 fatty acids, which are essential for heart health. Rhubarb is also a healthy ingredient, as it is low in calories and high in fibre, vitamin K, and potassium. This dish is a great way to enjoy the health benefits of both salmon and rhubarb in one delicious meal.
Discovering the Wines of Saumur
For this salmon and rhubarb en papillote, I recommend a white Coteaux de Saumur from the Loire Valley.
Saumur, located in the Loire Valley of France, is a region known for its stunning wines. One of the appellations that make this area famous is the Coteaux de Saumur, a small and late-harvest sweet white wine.
Terroir and Soil
The vineyards of Coteaux de Saumur are located along the Cretaceous cuesta on the southwestern edge of the Paris basin. The vines grow in calcareous soil known as tuffeau. This unique terroir produces wines that are characterized by their vibrancy and minerality.
Styles of Wine
While the region is known for its sparkling wines produced by the traditional method, it is also renowned for its red wines. The Coteaux de Saumur AOP is a 100% Chenin Blanc that is hand-harvested for its unique and vibrant wines. The appellation is mostly known for its sweet wine, although both sweet and dry styles exist.
Anjou-Saumur Wine Appellation
Anjou, the birthplace of Chenin Blanc, is the basis for all of the region’s white wines, although Chardonnay and Sauvignon can be used as well. The Anjou-Saumur wine appellation has over two thousand years of history and is produced in 31 municipalities. This region is known for its diverse climates, soils, and geographical features, which contribute to the unique character of its wines.
SALMON WITH RHUBARB EN PAPILLOTE
Ingredients
- 3 salmon fillets
- 200 g rhubarb compote homemade or not
- 1 onion minced
- 3 baking paper squares
- Olive oil
Instructions
- In a pan, sizzle the onion in a little bit of olive oil for a few minutes.
- Preheat your oven to 200 °C.
- Place the salmon in 1 square.
- Pour 1 spoon of compote with a bit of onion all over the salmon.
- Repeat the operation for the 2 others fillets.
- Put in the oven for 20 minutes.
Notes
Papillote de saumon à la rhubarbe
3 pavés de saumon
200 g de compote de rhubarbe (maison ou non)
1 oignon émincé
3 carrés de papier cuisson
Huile d’olive
Dans une poêle, faites revenir l’oignon dans un petit peu d’huile pendant quelques minutes.
Préchauffez votre four à 200 °C.
Dans 1 carré, déposez le saumon.
Versez par-dessus 1 cuillerée de compote et un petit peu d’oignon.
Renouvelez l’opération pour les 2 autres pavés.
Enfournez pendant 20 minutes.
