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Salmon Wrapped with Lemon and White Wine

Salmon Wrapped with Lemon and White Wine

Lorenza Ávila

An easy-to-make recipe for salmon wrapped in paper with a white wine, lemon, and shallot sauce.

Reviewed by Editorial Team of Kiwilimón

Published: 05-10-2010

Salmon Wrapped with Lemon and White Wine

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Ingredients

4
Servings

Medidas

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2 tomatoes, sliced 600 grams salmon fillet pepper 2 tablespoons butter, at room temperature 4 slices lime, thinly 1 shallot, finely chopped 1/4 cups lime juice 1/4 cups white wine 3 teaspoons butter, frozen, diced

2 tomatoes, sliced 1.32 libras salmon fillet 0 pepper 0.95 onzas butter, at room temperature 4 slices lime, thinly 1 shallot, finely chopped 2.11 onzas líquidas lime juice 2.11 onzas líquidas white wine 0.48 onzas butter, frozen, diced

2 tomatoes, sliced 2.24 tazas salmon fillet 0 pepper 2 tablespoons butter, at room temperature 4 slices lime, thinly 1 shallot, finely chopped 0.25 cups lime juice 0.25 cups white wine 3 teaspoons butter, frozen, diced

2 tomatoes, sliced 600 grams salmon fillet 0 pepper 27 gramos butter, at room temperature 4 slices lime, thinly 1 shallot, finely chopped 6.25 centilitros lime juice 6.25 centilitros white wine 13.5 gramos butter, frozen, diced

Preparation

20 mins

Low

Preheat the oven to 190 degrees (375 F). Cut parchment paper into 4 rectangles of 21x28 cm each. Fold the rectangles in half and cut into a half heart shape. Brush 1/4 teaspoon of oil inside the papers. Place the folded papers on a baking sheet. Put 2-3 slices of tomato inside each one, followed by 1 salmon fillet. Sprinkle each salmon with salt and pepper, and place 1 teaspoon of butter on top of each one. Place lemon slices on top and close the fish packets. Starting with the top of the paper in a heart shape, fold the edges until well sealed. Bake the salmon in its packets for 10 minutes. Remove from the oven and let rest for a few minutes. Meanwhile, prepare the sauce: in a pot over medium-high heat, combine the lemon juice, shallot, and white wine. Let reduce by 1/3 after about 5 minutes. Remove from heat and add 2 teaspoons of very cold butter, one at a time. Stir to thicken. Let each person open their salmon packets and cover them with the prepared sauce.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

At the moment, this recipe does not have nutritional information.

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Tips

If you find the parchment paper too complicated, you can wrap the fish in aluminum foil. Pair this dish with a Chardonnay wine.

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Ratings (7)

azucena Anguiano

2019-09-07 22:38:49 +0000 +0000

Q es echallot?

Gabriela Maria Serrano Gutierrez

2018-12-10 14:13:00 +0000 +0000

Rica y muy sana

vianey bautista andrade

2013-06-23 13:07:06 +0000 +0000

ya lo preparé me quedó delicioso.mmmmmmmmmmmmm!!!!!!

vianey bautista andrade

2013-06-23 03:28:39 +0000 +0000

:p Quiero Salmon! Se ve delicioso y jugoso ademas de que no contiene nada de grasa... riquisimo!!

SILVIA PATIÑO HERRERA

2013-06-23 10:49:16 +0000 +0000

voy a cocinarlo muy sano y rico.

Kein Becil

2014-02-21 20:34:47 +0000 +0000

A través de Android Muy riquisimo!!!!!

Tania Carrillo

2015-02-24 13:21:45 +0000 +0000

A través de iOS Escribe aquí tus comentarios

Salmon Wrapped with Lemon and White Wine

Salmon Wrapped with Lemon and White Wine

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Salmon Wrapped with Lemon and White Wine

Lorenza Ávila

Salmon Wrapped with Lemon and White Wine

Lorenza Ávila

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