Last update: 2008-02-08
One of the things you begin to care when cooking daily or in massive way, is the amount of things you have to clean when you finish. One way to partially avoid having to clean too much is to use techniques like en papillote, which used with some skill allows you to use the oven without making a mess of it. Also, it’s a very easy way to cook nice recipes like this one, despite it has two parts. I’ll explain first how to cook the salmon, and then, how to prepare the rice.
Ingredients for salmon en papillote:
A couple of salmon steaks.
An onion (in thin slices).
A big potato (in thin slices).
A carrot (in thin slices).
Dill (you can use oregano instead).
Aluminum foil (it’s not an ingredient per se, but you’ll need it).
Directions for salmon en papillote:
This directions have to be done individually for each salmon steak, unless in particular cases like the one I prepared, in which the steaks were very thin.
Extend a large sheet of aluminum foil in a table and extend some oil in its center, covering more or less the area of the steak. Put a layer of sliced onions. Plaster a nice amount of Dijon mustard over the whole surface of the salmon steak and add some salt, black pepper and some dill (oregano if you don’t have dill) both in the upper and the lower side. Put the salmon steak over the layer of onions. Fold the aluminum foil to wrap the food as if it were a gift, but without leaving any opening in the lower side. Introduce it in the oven, which should be preheated to 220ºC. Cook it for about 40 minutes. Boil the carrots and potatoes, slice them, and serve everything together.
Ingredients for pilaf rice:
2 spoons of butter.
Half cup of minced onion
1 cup of basmati rice.
2 cups of water.
Directions for pilaf rice:
Melt the butter in a pot in medium heat. Add the minced onion and cook it until it begins to get golden (about 8 minutes, depending on the kind of onion used). Add the basmati rice and stir constantly for about 3 minutes, until it gets completely mixed with the melted butter and the onion. Add the water and some salt and cook it in high heat. When it begins to boil, stir once and cover the pot. Let it cook in low heat until there’s no water in the pot (about 10-15 minutes). Keep it covered until you serve it.
The only thing left here is to serve both things together and… voilà!, an easy recipe you can use to impress a visit or simply to enjoy a delicious meal in a clean way (if you did it right, you only dirtied a pot).
So, what do you think… easy or not?