📝 About This Recipe
This elegant dish marries the classic French 'en papillote' technique with the vibrant, aromatic soul of Vietnamese cuisine. By steaming the salmon in a parchment heart, the fish is infused with the bright citrus notes of lemongrass, the warmth of ginger, and the savory depth of fish sauce. It is a healthy, sophisticated fusion that delivers a moist, buttery texture and a fragrant steam release that will captivate your dinner guests.
🥗 Ingredients
Main Ingredients
- 4 pieces Salmon Fillets (6 oz each, skinless, center-cut preferred)
- 2 stalks Lemongrass (tender inner core only, very finely minced)
- 2 heads Bok Choy (baby variety, halved lengthwise)
- 1 cup Shiitake Mushrooms (thinly sliced)
- 1 large Carrots (peeled and cut into fine julienne strips)
Aromatic Marinade
- 1 tablespoon Fresh Ginger (grated or finely minced)
- 2 cloves Garlic (pressed or minced)
- 1 small Shallot (finely diced)
- 1.5 tablespoons Vietnamese Fish Sauce (Nuoc Mam) (high quality)
- 1 teaspoon Sesame Oil (toasted)
- 1 tablespoon Lime Juice (freshly squeezed)
- 1 teaspoon Brown Sugar (to balance acidity)
For Garnish
- 1/4 cup Cilantro (fresh leaves)
- 1 piece Thai Bird's Eye Chili (thinly sliced, optional for heat)
- 2 stalks Scallions (slivered on a bias)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Prepare four large sheets of parchment paper, roughly 12x16 inches each.
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2
In a small bowl, whisk together the minced lemongrass, ginger, garlic, shallot, fish sauce, sesame oil, lime juice, and brown sugar to create the marinade.
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3
Fold each parchment sheet in half and cut into a large heart shape. When opened, you should have a large symmetrical surface.
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4
Place a portion of the baby bok choy, julienned carrots, and shiitake mushrooms on one side of the parchment fold, leaving enough room to fold the edges.
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5
Season the salmon fillets lightly with salt (remember the fish sauce is salty) and place one fillet directly on top of the vegetable bed.
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6
Spoon 1-2 tablespoons of the lemongrass marinade over each salmon fillet, ensuring the top is well-coated.
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7
To seal the packet, start at the top of the heart and begin folding the edges over in small, overlapping pleats. Press firmly as you go to create an airtight seal.
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8
When you reach the bottom point of the heart, twist the end tightly to lock in the steam.
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9
Place the four packets on a large rimmed baking sheet. Ensure they are not overlapping so the air can circulate.
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10
Bake in the center of the oven for 12-15 minutes. The parchment should puff up significantly, indicating the steam is doing its work.
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11
Remove from the oven and let the packets rest for 2 minutes. This allows the juices to redistribute.
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12
Transfer each packet to a serving plate. Use a sharp knife or scissors to carefully slit the top open—be cautious of the hot steam release.
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13
Garnish immediately with fresh cilantro, slivered scallions, and chili slices before serving.
💡 Chef's Tips
Use only the bottom 3-4 inches of the lemongrass stalk; the upper green part is too woody for mincing. If you don't have parchment paper, heavy-duty aluminum foil works, though you won't get the same visual 'puff'. Do not overcook the salmon; it continues to steam for a minute after being removed from the oven. Ensure your vegetable julienne is thin so they cook in the same short time as the fish. For an extra citrus punch, add a thin slice of lime directly on top of the salmon before sealing.
🍽️ Serving Suggestions
Serve alongside a bowl of fragrant Jasmine rice to soak up the aromatic juices. A chilled glass of dry Riesling or an Alsatian Pinot Gris complements the lemongrass and ginger beautifully. Pair with a simple cucumber and rice vinegar salad for a refreshing crunch. For a traditional French touch, serve with a side of steamed fingerling potatoes tossed in butter and chives.