Salmon in Papillote with Sweet Corn Puree and Seared Zucchini
Chef Travis
Rated 5.0 stars by 1 users
Author:
Chef Travis
Servings
2
Prep Time
20 minutes
Cook Time
30 minutes
Hey there, it’s Chef Travis! 🧈🐟 Tonight we’re going gourmet with Salmon in Papillote, steamed gently in parchment with shallots, spinach, and butter until perfectly tender. It’s plated over a silky sweet corn purée, then paired with golden-seared zucchini for that ideal balance of richness and freshness. 🌽🔥 Bonus? A drizzle of buttery juices and a sprinkle of truffle salt for that luxe final touch. Let’s make magic on a plate! ✨🥬
Ingredients
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2 ButcherBox Sockeye Salmon fillets
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1–2 peeled shallots (thinly sliced)
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Handful of spinach
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1 zucchini
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3 corn cobs
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2 oz cream cheese
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½ tbsp finely chopped parsley
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1 oz butter
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Salt & pepper, to taste
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ButcherBox Anything Seasoning
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Truffle salt (optional, for finishing)
Mise en Place 🔪
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Cutting board
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Chef’s knife
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Small prep bowls
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1 stainless steel or cast-iron skillet
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Blender
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Small pot, medium pot, & steamer basket
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Spoons
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Tongs
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Parchment paper
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Fine-mesh sieve
Directions
Prep 🥒
Remove salmon from the fridge for 15–20 minutes before cooking. Pat dry and season with ButcherBox Anything Seasoning.
Slice shallots thinly and set aside.
Quarter zucchini lengthwise into eighths. Season with salt and pepper.
Remove corn kernels by standing cob upright and slicing downward.
How to Cook 🍳
Place kernels in a small pot, add just enough water to barely cover, and bring to a boil. Reduce to simmer until the water is nearly gone.
Fill a medium pot halfway with water, place the steamer basket on top, and bring to a gentle simmer.
Fold a piece of parchment paper in half like a book and crease firmly.
Open and place 2 slices of butter near the crease, then lay seasoned salmon on top.
Add shallots, spinach, and one more slice of butter over the salmon.
Fold into a sealed half-moon packet using small overlapping pleats around the edge.
Place the packet in the steamer basket. Cover and steam on medium-low heat for 10 minutes.
Blend the cooked corn with cream cheese and a small pat of butter until smooth.
Pass through a sieve for extra silkiness. Stir in chopped parsley.
Heat a skillet over medium-high heat. Add a high-heat cooking fat (e.g., avocado oil).
Sear zucchini pieces on all sides until golden and tender. Remove from heat.
Spoon corn purée in the center of the plate. Lean zucchini around the edge.
Carefully remove salmon from parchment and place just off-center on the purée.
Drizzle any buttery juices from the papillote over the top. Finish with truffle salt if desired.