Salmon en papillote with spring onions

Salmon en papillote with spring onions : instructions

• 1
  Wash the spring onions, remove any wilted outer layers, and slice them into thin rounds.
  
• 2
  Spread a large sheet of parchment paper on your work surface.
  
• 3
  Add the finely chopped onion, then season with salt and pepper.
  
• 4
  Next, place the salmon fillet on the dish along with a heaping tbsp of crème fraîche (about 70–80 g).
  Spread the crème fraîche over the salmon so that it’s well covered.
  Season the salmon with salt and pepper.
  
• 5
  Preheat the oven to 180°C.
  Fold the foil packet closed.
  
  The Chef's Tip

  To close the foil packet, first fold the two long sides over each other. Then
  close the two short sides by rolling them up and folding the edges over so they stay securely closed.
  
• 6
  Repeat these steps for each parcel, then place them on a pizza stone or a silicone mat set on the rack.
  Bake the parcels for 30 minutes.
• 7
  Serve the parcels closed and piping hot with a bowl of rice. Wild rice, for example, goes very well with a fish dish.
  
  To make your life easier, you can find all the rice cooking times on the cooking times page.