Tuesday's Meal: Truffled Salmon en Papillote with Fresh Herbs - MyFoxAustin.com | KTBC Fox 7 | News, Weather, Sports

Tuesday's Meal: Truffled Salmon en Papillote with Fresh Herbs

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Steve Constantine, with HEB's Cooking Connection, joined us live in the Good Day kitchen to show us a demonstration of a style of cooking that uses fresh herbs for flavoring.

Recipe: Truffled Salmon en Papillote with Fresh Herbs


  • 1 bunch asparagus, tips only (cut apron 5-6 inches)
  • 1 package of HEB Organics Rosemary, thyme, basil, dill
  • 1 small shallot, sliced thin
  • Wild Sockeye Salmon, (1/3 - 1/2 lb per person)
  • 2 lemons- zest, juice, and one for slices.
  • 1 package of cherry tomatoes, cut in half
  • 1 jar of Sabatino Tartufi- Truffle Salt
  • 2 tsp Ottavio Private Reserve Olive Oil


  1. Pre-heat oven to 375 degrees.
  2. First, cut Parchment paper into either square or rectangle shape (depending on size of fish or if you are making a family size portion).
  3. Second lay parchment paper on a clean baking sheet, then start layering all ingredients one by one.
  4. Drizzle a little Ottavio Olive oil onto paper first, then layer asparagus tips, rosemary sprigs & shallots together, and season with a pinch of Truffle salt.
  5. Then place salmon fillet over asparagus, drizzle with lemon juice first, then spread lemon zest over salmon, and last season with the truffle salt.
  6. To garnish place a few thin slices of lemon over the salmon and garnish with some cherry tomatoes and more herbs if desired.
  7. Bake in oven for approximately. 12-18 minutes (depending on the thickness of your salmon and how you like it cooked).
  8. Serve next to brown rice, quinoa, pasta ect.
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