Salmon en Papillote with Maple Syrup, Ginger and Mango

Serves 4

Preparation Time: 10 mins

Oven Time: 15 to 18 mins


1 tsp extra-virgin olive oil

4 salmon fillets, skin on or off

salt and pepper to taste


3 tbsps maple syrup

1 tbsp ginger, grated

2 tbsps lime juice

2 tbsps coriander, chopped

2 scallions, finely chopped

2 mangoes, cut into cubes


1. Preheat oven to 375F.

2. In a medium bowl, mix maple syrup, ginger, lime juice, coriander and scallion.

3. Add in the mangoes and, with a spoon, gently coat the mangoes with syrup mixture.

2 options for the pouching:

4. Cut parchment paper in a heart shape. Add a tsp of olive oil in the middle of one side of the heart. Place the salmon skin side down, add 1/4 of the mango garnish on top of the salmon. Fold the other half of the paper, starting from the bottom of the heart, crimp the open edges to seal them by making a series of small folds.


4. Lay a foot-long parchment paper. Repeat the above process for the salmon. The pouch should like a calzone.

5. Place salmon pouches on a baking pan and bake for 15-18 mins.

6. To serve, place the pouches on serving plates, and let each person cut open his or her own pouch. Bon ap├ętit!