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Salmon en Papillote with Honey Mustard Sauce

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Ingredients Method Notes

Ingredients
  

  • 2 tbs dijon mustard
  • 1 tbs wholegrain mustard
  • 1/3 c creme fraiche
  • 1 tbs honey
  • 1 tbs olive oil
  • 1 tbs tarragon chopped plus extra chopped an whole leaves to serve
  • 4 150g skinless salmon fillets pin-boned
  • steamed veg and pan-fried potatoes

Method
 

  1. Preheat oven to 200°c. Cut out 4 x 20cm squares of foil and top each with a sheet of baking paper the same size
  2. Combine mustards, creme fraiche, honey, oil and tarragon in a bowl and season.
  3. Place a piece of salmon on each piece of foil, then drizzle over the mustard mixture. Seal the parcels by folding over the edges of the foil and crimping. Place on a baking tray.
  4. Bake for 12 minutes or until fish is just cooked. Carefully open the parcels and transfer fish and sauce to plates. Or serve the fish still in their parcels to be opened at the table
  5. Serve with steamed green beans and pan-fried potatoes. Sprinkle extra chopped and whole tarragon leaves.

Notes

Source: Delicious "Love to Eat"