This recipe is easy, and fun to do, and looks cool when presented on a plate at the table!
The best directions for using parchment paper for this recipe are on the blog from yesterday and on our show!
You can use whatever fish you like and whatever vegetables you like but the veggies should be relatively sturdy ones, like beans and carrots and potatoes. I found this out by doing it with zucchini and that ended up pretty mushy.
You can easily make two packets per Instant Pot, 6 quart. I put the water in the liner, and then the bottom of my egg trivet. The first packet rested on that. Then, I stacked the second piece of the egg trivet on top of the first packet, and then rested the second packet on top of that…they both fit just right!
Salmon En Papillote for the Instant Pot
Prepare all your vegetables.
Put one to two cups of water in the liner of your Instant Pot. Place a trivet or the bottom of an egg trivet in as well.
Lay a large sheet of parchment paper on your counter or cutting board. Fold it in half. Arrange the veggies in a line. Salt and pepper them, and drizzle a little olive oil over them, or pat them with butter.
Place the salmon filet on top of the veggies. Pat it dry, and then season with salt and pepper. Crush some fresh garlic over the top, and then drizzle with oil or top with some butter.
Squeeze some lemon juice over all the contents, and then top the fish with two slices of lemon.
Roll the edges of the parchment together, creating a nice little packet, well contained.
Put the first packet on the first trivet, and then put the second packet on top of that one or use the top of your egg trivet to hold the second packet.
Put the lid in place and make sure your toggle is set to sealing. Set manual pressure for 9 minutes. When done cooking, allow a 2-3 minute natural pressure release and then release the rest of the steam. Open, and use tongs to put the first packet on a plate. Do the same with the second packet. Serve hot, en papillote!