Caribbean salmon fillets en papillotte
This zesty tropical recipe found its roots in St. Barth, the French West Indies. I have used the local fruits, cooked into a chutney. The salmon topped with the
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Cooking tools:
- Parchment paper
- Oven
- Stove
- Saucepan
- Chef's knife
- Cutting board
- Baking sheet
- Spoon
- Measuring spoon
- Colander
Ingredients
- 4 5-ounce salmon fillet, boned, and skinned
- 4 sheets parchment paper
- 1/2 cup sweet red pepper, julienned
- 2 medium fresh tomatoes, julienned
- 1/2 cup fresh ginger, julienned
- 1/2 cup papaya, julienned
- 1/2 cup plantain banana, julienned
- 1/2 cup fresh pineapple, julienned
- 1/2 cup fresh mango, julienned
- 2 tablespoons orange blossom honey
- 3 tablespoons balsamic vinegar
- 1/4 teaspoon cinnamon, ground
- 1/4 teaspoon curry
- 1 lime
- 3 tablespoons olive oil
- 3 cups rice, cooked
- recipeIngredient ends
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