El salmón es uno de mis pescados que más me gustan, y siempre que tengo oportunidad de conseguir un buen filete fresco lo compro para prepararlo ya sea a la plancha, la parrilla o al horno como en esta ocasión que opté por hacerlo al papillote.
La técnica o método de cocción al papillote consiste en envolver los alimentos en papel pergamino o de aluminio a una temperatura media. Con este método los alimentos se cocinan en sus propios jugos, y así conservan su aroma y su sabor. Se recomienda usar esta técnica de cocción en pescados, carnes blancas o vegetales.
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Ingredientes
-
4
filetes de salmón
-
4
rodajas de limón o naranja
-
1
cebolla roja pequeña cortada en juliana
-
4
cebollines
-
1
cucharadita de paprika
-
1
cucharadita de ajo en polvo o si prefieres 1 diente de ajo machacado
-
1
pimiento morrón verde o rojo, el de tu preferencia
-
1
tomate perita cortado en rebanadas
-
Romero fresco
-
Eneldo fresco
-
Sal y pimiento
-
Papel de aluminio o papel para hornear (sin cera)
-
Aceite de oliva o mantequilla para pintar el papel
-
A cooking brush
Instrucciones
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-
1
Condimenta el salmón con sal, pimienta, paprika y ajo. Corta el papel en cuatro pedazos y úntale un poco de aceite de oliva o mantequilla.
-
2
Coloca el salmón encima del papel y sobre el pescado pon la cebolla, cebollines, pimientos, tomates, limón, romero y eneldo.
-
3
Ciérralo formando un paquete tipo sobre y asegúrate de que las esquinas estén bien apretadas.
Hornear sobre una bandeja para galletas a 350 grados por 20 minutos.
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Consejos de expertos
-
Puedes añadir papas cortadas en rodajas finas, camarones o mariscos, champiñones y aceitunas negras.
-
Puedes sustituir el eneldo por albahaca fresca o tomillo.
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Información Nutricional
No hay información nutricional disponible para esta receta
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Más acerca de esta receta
-
El salmón es uno de mis pescados que más me gustan, y siempre que tengo oportunidad de conseguir un buen filete fresco lo compro para prepararlo ya sea a la plancha, la parrilla o al horno como en esta ocasión que opté por hacerlo al papillote.
La técnica o método de cocción al papillote consiste en envolver los alimentos en papel pergamino o de aluminio a una temperatura media. Con este método los alimentos se cocinan en sus propios jugos, y así conservan su aroma y su sabor. Se recomienda usar esta técnica de cocción en pescados, carnes blancas o vegetales.
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© 2020 ®/TM General Mills Reservados todos los derechos
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document.addEventListener('DOMContentLoaded', function() {
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var configuration = {"placeholderName":"rdpZergnet2","domContent":"\u003cdiv id=\u0022external-content-container-46331\u0022\u003e\u003cdiv id=\u0022zergnet-widget-46331\u0022\u003e\u003c/div\u003e\u003c/div\u003e","scriptContent":"//www.zergnet.com/zerg.js?id=46331"};
var moduleName = 'thirdPartyScript';
var isVueModule = true;
GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule)
});
})();
