Salmon en papillote with dill-yogurt sauce from Cooking Light Way to Cook: The Complete Visual Guide to Everyday Cooking by Cooking Light Magazine

  • salmon fillets
  • cucumbers
  • dill
  • fennel
  • leeks
  • yogurt
  • dry vermouth

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mharriman on November 02, 2017

    Steaming food on parchment isn’t my favorite way to prepare food because it’s usually bland, but this recipe looked tasty, so I gave it a try. The dill- yogurt sauce definitely makes the steamed salmon pop with flavor. It was pretty tasty, easy to put together, and easy to cook since it’s baked in the oven. I didn’t really get why you’re supposed to cut a heart out of parchment for each entree. Next time I would just cut a rectangle and fold the edges for each piece. I served this with orzo and it was a great pairing.

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