Salmon en papillote with spinach and warm tomato and anchovy vinaigrette
This is a really simple yet effective way to cook salmon. Using greaseproof paper to make a parcel around the salmon ensures that it cooks evenly, absorbs all the flavours and doesn’t dry out. A perfect recipe for a delicious and healthy dinner.
Preheat the oven to 240C/Gas 9. Cut out four 38cm squares each of foil and greaseproof paper. Put the foil squares on top of the paper ones, fold in half, then open up again and brush the centres with olive oil. Scatter the thyme leaves and garlic slices to one side of the crease of each one. Season the pieces of fish on both sides with salt and pepper, place on top of the thyme and garlic and drizzle over the rest of the oil. Bring the other side of the square over the top of the fish so that the edges meet, then seal the edge by folding over about 1cm of the edge, about 4 cm at a time, a bit like you would seal an empanada. Work your way all around the edge to make a semi-circular, air-tight parcel.
Put the parcels onto a baking sheet and bake for 8 minutes. Meanwhile for the vinaigrette, put the oil, lemon juice, tomato, anchovies, garlic, capers and some sea salt and pepper to taste into a small pan.
Shortly before the fish is cooked, heat 2 tablespoons of olive oil in a large pan. Add the spinach, a large handful at a time, stirring until it just begins to wild before adding another handful. When all the spinach has wilted down, tip into a colander, gently press out the excess liquid, then return to the pan with the remaining 2 teaspoons of oil and some seasoning and stir briefly to heat through. Place the pan of vinaigrette over a low heat to just warm through.
Remove the parcels from the oven and slit them open with a sharp knife. Spoon the spinach into the centre of each plate and place a piece of sea trout or salmon on top. Spoon the vinaigrette over and around the fish and serve.
4 x 175-200g pieces of thick unskinned salmon or sea trout fillet
4 sprigs thyme, leaves only
4 garlic cloves, thinly sliced
4 teaspoons olive oil, plus extra for brushing
500g baby leaf spinach, washed
Sea salt flakes and freshly ground black pepper
For the sauce:
6 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 large skinned, vine-ripened tomato, seeded and cut into small dice
3 anchovy fillets in oil, drained and thinly sliced
1 garlic clove, finely chopped
2 teaspoons small capers, drained and rinsed
2 teaspoons chopped flat leaf parsley