Recipe

Salmon en Papillote (Parchment Paper) with Zucchini and Potatoes

with Boursin Garlic & Fine Herbs Cheese

French for “in parchment,” en papillote simply refers to baking the salmon, zucchini, potatoes, and delicious Boursin Garlic & Fine Herbs Cheese mixture in a folded parchment pouch. This method melds the flavors and enriches this exquisite salmon course.

Level medium
Prep time 10 min
Cook time 10 min
Total time 20 min

Directions

YOUR TURN TO CREATE

Potatoes

Bring a medium pot of salted water to a boil.
Drop in potato slices.
Cook for 5 minutes, drain, and reserve.

Salmon

Mix Boursin Cheese and crème fraiche in small bowl, divide in half and reserve.
Tear off four sheets 16” parchment paper.
Divide and spread half the cheese mixture onto center of each parchment paper.
Place half of the zucchini and potato in overlapping slices.
Add salmon fillet to each.
Season fish with salt and black pepper.
Layer remaining zucchini and potato slices.
Top with cheese mixture, sprinkle with peppercorns, and add a tablespoon of wine to each.

Combine and Bake

Close parchment paper by drawing the two edges of the paper together.
Fold down in 1/4” increments until nearly touching the contents of the packet.
Tuck the ends under and place on baking sheet.
Bake at 400°F for 10 minutes.
Serve immediately.

Tip

If salmon isn’t your fish of choice, you can use tuna or a thick fillet of white fish, like cod or haddock—either way your dinner will be delicious.

1 box of Boursin Garlic & Fine Herbs Cheese
4 small red-skinned potatoes, thinly sliced
2 tablespoons crème fraîche
2 small zucchinis thinly sliced
4 8-ounce salmon filets
1 tablespoon pink peppercorns, cracked
4 tablespoons white wine
Salt
Black pepper

1/2 box of Boursin Garlic & Fine Herbs Cheese
2 small red-skinned potatoes, thinly sliced
1 tablespoons crème fraîche
1 small zucchinis thinly sliced
2 8-ounce salmon filets
1/2 tablespoon pink peppercorns, cracked
2 tablespoons white wine
Salt
Black pepper

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