There’s nothing sexier than a DIY date night dinner. Yes, going to a restaurant means we don’t have to spend a decade debating over what to cook, but where’s the love – or fun – in that? These recipes from the husband and wife team behind Haute Chefs LA are perfect for a pair, especially when differing tastes tend to get in the way (we know the struggle of dating with clashing diets all too well)…
As a husband and wife team, we are always collaborating on everything from who’s picking up our boys, to what’s for dinner to who’s cooking what – so, for the ‘his and hers’ en papillote recipe – it was a natural. Jeff handles the proteins and I’m all about the veggies.
We love good, healthy fats and are conscious to include them in our daily meals. This wild caught salmon is filled with the good fats we love, and cooking it by the classic French ‘en papillote’ method allows it to cook softly with the help of steam in its own juices.
When it came to the vegetables, I always go for color and whatever catches my eye at the farmers market. This time it was these little carrots we put right on top. You can switch out the vegetables in this recipe with pretty much any seasonal vegetables – there are really no rules. This method cooks the vegetables in it’s own aromatic air. As the heat expands, all of the aromatic herbs and flavors infuse everything in this little ‘papillote’ – delicately and harmoniously.
Salmon en Papillote
2 pieces parchment paper
16 oz wild king salmon
3 baby nantes carrots
2 cloves garlic
1 sprig fresh thyme
1 sprig fresh rosemary
1 green onion
1 Tbsp extra virgin olive oil
½ tsp kosher salt
¼ tsp paprika
fresh ground pepper
Preheat oven to 425°F. Butcher your salmon into 8 oz portions. Peel 3 baby carrots and set aside. Peel 2 garlic cloves. Slice half a lemon into rings. Chop the fresh thyme and fresh rosemary. Thinly slice the green onion, and be sure to clean of any dirt.
Fold the parchment paper in half and then cut it into a heart shape. Lightly brush the right half of the parchment heart with olive oil. On the right half of the heart, place the carrots on the paper, then place the salmon on top. Add the whole garlic cloves and lemon rings next to the carrots. Top each packet with half of the chopped herbs, green onions, ½ tablespoon olive oil, ¼ teaspoon kosher salt, ⅛ teaspoon paprika and fresh ground pepper.
Seal each packet by folding over the left half of the heart, then folding ½-inch straight folds along the edge of the heart. Bake the salmon 12-15 minutes. Rest for a few minutes before serving. With a sharp knife, cut into the paper and open allowing the steam to escape. Garnish with lemon slices and serve.
Farmers Market Vegetables En Pappillote
6 asparagus spears, peeled and trimmed
2 nantes baby carrots, peeled
1 each tri-color peppers
1 zucchini, sliced 1/4 inch thick
1 yellowneck squash, sliced 1/4 inch thick
2 Tbsp extra virgin olive oil
2 Tbsp chopped fresh dill
2 Tbsp chopped fresh chives
1 tsp fennel pollen
kosher salt and freshly ground pepper, to taste
Preheat the oven to 400°F. In a bowl, toss together the asparagus, carrots, zucchini, yellowneck squash, peppers, olive oil, dill and chives. Season with salt and pepper and fennel pollen.
Place 2 half-sheets of parchment paper, each 12 by 16 inches, on a work surface. Place half of the vegetable mixture in the center of each sheet. Bring the long ends of 1 parchment sheet together in the center and create a 1/2- inch fold. Make several more 1/2-inch folds to form a tight seal, then twist the ends of the packet to close completely.
Place the packets on a sheet pan . Transfer the tray to the oven and bake about 15 to 18 minutes. Transfer the packets to a platter and carefully open them. Drizzle some amazing olive oil and serve the vegetables immediately.