Blood Orange Salmon en Papillotte

If you’re anything like me you’re sick and tired of seeing blood oranges all over bloggerland.  But you’re intrigued, so you go with the flow.  You know, if you’re like me.

The flavor of blood oranges is delicious – sweet, tangy, and juicy – but what really gets me is the color and the tie-dye effect you find when you open it up.  It’s like a tie-dye T-shirt all wrapped up in a gift box, but once it’s out it’s OUT.

Have I mentioned before that I really love tie-dye?  Like, right now I’m reminiscing about the rubberband-and-dye art classes that we had in elementary school where we all got to tie-dye our school T-shirts a few days before summer vacation.  And really wishing I a) still had those shirts and b) would still fit in them.  They were timeless I tell you.  TIMELESS.

 

Speaking of timeless, I made something with those tie-dye-esque blood oranges that you will want to make.  You want to make this for a few reasons:

1. It literally takes all of 5 seconds to throw together;
2. It literally takes less than 15 minutes to cook;
3. You can use any veggies you want and it will turn out delicious;
4. It’s healthy (you know, if that sort of things is important to you);
5. It makes you look SUPER fancy, even if you’re like me and, at 9 months pregnant, wander around the house unshowered without make-up and with your belly hanging over the front of your shorts.

Clearly I need some fancy in my life.

En papillote means “in paper” and you’ll see – parchment paper will be your best friend.  I’m kicking myself for not buying more of it at the store yesterday because I would SO make this every single night this week.  Fancy, fast, and easy means I feel good about eating it and can crash on the couch that much sooner.

 

I told you, I need some fancy in my life.  The hot pink toenails are just not cutting it right now with the belly thing.

BLOOD ORANGE SALMON EN PAPILLOTE

Note: This makes 2 packets, but can easily be doubled to accommodate the number of meals you need.

• 2 6-oz salmon filets (I prefer mine to be skinless if you can find it or just remove the skin yourself)
• 1 large blood orange
• 1 leek, white and light green parts only, sliced into rings and rinsed well to remove all dirt
• 1/2 cup sugarsnap peas
• 8 stalks asparagus, tough ends trimmed and cut in half
• sprinkling of dried thyme
• salt and pepper
• 2 square pieces of parchment paper, 15″ x 15″

Preheat oven to 400.  Fold each piece of parchment paper in half and re-open.  Slice the blood orange into very thin slices and make a little bed of them in the middle of each piece of parchment paper near the crease.  Place a salmon filet on top of each bed and sprinkle generously with salt, pepper, and thyme.  On top of the seasoned salmon dump even amounts of the leeks, 1/4 cup of sugarsnap peas, and 4 halved stalks of asparagus.  Now fold the paper over the bed of salmon and veggies and fold the edges all around to make a calzone of parchment paper…the whole point is to make it as airtight as possible to keep the steam in (that’s what helps it all cook).  Place the packets on a baking sheet and bake at 400 for 12-15 minutes (12 if the salmon filets are thin, 15 if they’re thicker).  Remove and immediately and carefully place on plates and open.  You’ll get a steam facial that smells like heavenly blood oranges and thyme and be greeted with perfectly steamed veggies and fish.

The salmon and veggies will have the most delicate orange flavor and you can certainly eat the oranges too (maybe not the rind, but you get the idea).

Fancy and tie-dyed…what more could you ask for?!