Salmon en papillote with dill creme fraiche
Add to favourite + Print Print

Salmon en papillote with dill creme fraiche

By Silvana Franco

Air fryers are brilliant for steaming fish – just make sure the paper is tightly sealed so no steam escapes

  • Prep:20 mins
    Cook:10 mins
    plus salting
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 408
  • fat 33g
  • saturates 10g
  • carbs 1g
  • sugars 0g
  • fibre 0.3g
  • protein 26g
  • salt 0.7g

Ingredients

  • 2 x 120g skinless, boneless salmon fillets
  • ½ lemon
  • 2 tsp olive oil or butter
  • 50g crème fraîche
  • 1 tbsp garlic mayonnaise (regular mayonnaise is also fine)
  • 2 tbsp chopped fresh dill , plus fronds to garnish

Method

  1. Sprinkle each salmon fillet with ½ tsp salt and set aside for 20 mins (this helps draw out excess water and firm up the fillets). Rinse with cold water and pat dry with kitchen paper.

  2. Heat the air fryer to 180C. Cut two 30cm circles of baking parchment and put a salmon fillet in the centre of each disc. Cut 2 lemon slices and place one on each fillet, then drizzle with oil or top with the butter. Lift the edges of the paper to the centre, then crimp together tightly to enclose the salmon. Cook for 10 mins.

  3. Meanwhile, stir together the crème fraîche, mayonnaise and chopped dill. Season and add a squeeze of lemon juice to taste.

  4. Carefully open the salmon parcels and scatter over the reserved dill fronds. Serve the salmon alongside the dill crème fraîche.

Suggested recipes from this collection...