Cuisine Fiend

salmon with blue cheese en papillote

Tue, 18 November, 2014


Salmon en papillote with blue cheese

Tuesday is apparently the most depressing day of the week. Makes sense – the weekend elation has worn thin, Monday we were still on the wave of not doing much at all, surfing the web and telling ourselves there’s not that much to do. On Tuesday the backlog hits us, there are suddenly five double-booked meetings in the diary, the boss is equally miserable but has the upper hand of taking it out on us, and the weekend is nowhere in sight.

I cook salmon on Tuesdays quite often.

I’d like to say that it’s subconscious, that the prospect of having dinner of famously good-for-you, oily fish rich in omega acids will cheer me up during the day. The truth is more boring – having bought the fish from the market on Saturday and not wanting to freeze it, Tuesday is the cut-off day to cook it.

Still, not a bad idea – if you like salmon and honestly, can’t imagine why anyone wouldn’t, it makes it something to look forward to. Good for the diet – if we want to repent for the weekend’s debauchery and those extra two pounds that crept up on Monday morning scales. Easy – fiendishly easy cooked like below, just stick some blue cheese on it, wrap in foil and sling in the oven for ten. And you can even call it fancy: en papillote!

salmon with blue cheese en papillote

Servings: 2Time: 20 minutes


  • 2 salmon fillets
  • 100g (3oz) Stilton, Roquefort, Gorgonzola or Danish Blue cheese
  • salt and pepper
  • a little runny honey
  • a little butter

Salmon, Gorgonzola, lemon


1. Skin the salmon fillets. Make an incision in the middle of each one along the length, halfway through its thickness. Cut or form batons with the cheese to fit into the cut in the salmon and press it in.

Salmon with Gorgonzola topping

2. Prepare a double layered length of the kitchen foil about twice as long as the salmon fillet. Dot some butter in the middle and place a fillet on top of it. Drizzle with a bit of honey, then raise the sides of the foil around the salmon so it sits there like in a boat.

3. Close up the edges and fold over along the whole length to seal it well but leave some space inside around the fillet. Do the same with the other fillet – they will be in individual papillotes.

Salmon parcels in foil

4. Preheat the oven to 200C/400F/gas 6. Place the parcels on an oven tray and bake for 12-15 minutes.

5. Let them stand for a minute or two and cut off the top of the foil with scissors to open them up – or just put them on the plates and let everyone open theirs.

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