Zucchini boats were invented in 1970s California when Italian immigrants couldn't afford eggplant for traditional melanzane.
Delicious Salmon Boats
Dive into the delightful world of our Salmon Boats, where fresh flavors and minimal effort come together in perfect harmony! Packed with tender salmon, vibrant veggies, and a zesty drizzle of lemon, this dish not only looks stunning but also fills your kitchen with an irresistible aroma. Treat yourself or someone special to this easy yet elegant meal that’s sure to impress!
Prep
15
min
Cook
25
min
Serves
2
people
Level
beginner
The Story
This parchment-wrapped technique screams French papillote meets Scandinavian simplicity—blame those 1980s Copenhagen chefs who nicked France's en papillote method but stripped away the fussy butter sauces, replacing them with Nordic honey-mustard glazes that would make a Viking weep tears of pure joy while pillaging your dinner table.
Regional Twist
In Norway's Lofoten Islands, they swap the cherry tomatoes for lingonberries and add juniper-smoked salt, transforming this Mediterranean-leaning dish into proper Arctic comfort food.
📝 Ingredients
Shopping List
- 200 g cherry tomatoes
- 1 lemon
- 200 g mushrooms
- Fresh parsley
- 500 g salmon
- 1 zucchini
Pantry Items
Amounts also listed in instructions below
- honey (to taste)
- mustard (to taste)
- olive oil (to taste)
- Salt
👨🍳 Instructions
- 1
Wash the salmon and cut it into strips.
- 2
Fold a small shape out of baking paper and tie it closed with string on both sides.
- 3
Place the salmon, sliced zucchini, halved cherry tomatoes, and mushrooms into the baking paper shape.
- 4
Mix olive oil, parsley, lemon juice, honey, and mustard to create a sauce and brush it over the ingredients.
- 5
Bake the filled baking paper shape in the oven at 180°C for 20-25 minutes, then season with a little salt.
💡 Pro Tips
- ✓Bake salmon to an internal temperature of 145°F (63°C) for optimal texture - the proteins coagulate fully while retaining moisture, and the flesh will flake easily with a fork.technique145°F internal temp
- ✓Salt the zucchini slices 15 minutes before assembly and pat dry to remove 30-40% of water content, preventing the parchment packet from becoming soggy during baking.timing15 minutes
- ✓Create your honey-mustard emulsion by whisking the honey and mustard first, then slowly drizzling in olive oil while whisking to form a stable emulsion that coats ingredients evenly.technique
- ✓Leave 2-3 inches of headspace when sealing parchment packets because steam expansion during cooking requires 20-25% extra volume to prevent bursting.equipment2-3 inches headspace
- ✓Cut salmon strips against the grain at a 45-degree angle to break muscle fibers and reduce cooking time by 15-20% while ensuring even heat penetration.technique45-degree angle
Share this recipe
Prep
15
min
Cook
25
min
Serves
2
people
Level
beginner
Share this recipe
Zucchini boats were invented in 1970s California when Italian immigrants couldn't afford eggplant for traditional melanzane.
Delicious Salmon Boats
Dive into the delightful world of our Salmon Boats, where fresh flavors and minimal effort come together in perfect harmony! Packed with tender salmon, vibrant veggies, and a zesty drizzle of lemon, this dish not only looks stunning but also fills your kitchen with an irresistible aroma. Treat yourself or someone special to this easy yet elegant meal that’s sure to impress!
The Story
This parchment-wrapped technique screams French papillote meets Scandinavian simplicity—blame those 1980s Copenhagen chefs who nicked France's en papillote method but stripped away the fussy butter sauces, replacing them with Nordic honey-mustard glazes that would make a Viking weep tears of pure joy while pillaging your dinner table.
Regional Twist
In Norway's Lofoten Islands, they swap the cherry tomatoes for lingonberries and add juniper-smoked salt, transforming this Mediterranean-leaning dish into proper Arctic comfort food.
📝 Ingredients
Shopping List
- 200 g cherry tomatoes
- 1 lemon
- 200 g mushrooms
- Fresh parsley
- 500 g salmon
- 1 zucchini
Pantry Items
Amounts also listed in instructions below
- honey (to taste)
- mustard (to taste)
- olive oil (to taste)
- Salt
👨🍳 Instructions
- 1
Wash the salmon and cut it into strips.
- 2
Fold a small shape out of baking paper and tie it closed with string on both sides.
- 3
Place the salmon, sliced zucchini, halved cherry tomatoes, and mushrooms into the baking paper shape.
- 4
Mix olive oil, parsley, lemon juice, honey, and mustard to create a sauce and brush it over the ingredients.
- 5
Bake the filled baking paper shape in the oven at 180°C for 20-25 minutes, then season with a little salt.
💡 Pro Tips
- ✓Bake salmon to an internal temperature of 145°F (63°C) for optimal texture - the proteins coagulate fully while retaining moisture, and the flesh will flake easily with a fork.technique145°F internal temp
- ✓Salt the zucchini slices 15 minutes before assembly and pat dry to remove 30-40% of water content, preventing the parchment packet from becoming soggy during baking.timing15 minutes
- ✓Create your honey-mustard emulsion by whisking the honey and mustard first, then slowly drizzling in olive oil while whisking to form a stable emulsion that coats ingredients evenly.technique
- ✓Leave 2-3 inches of headspace when sealing parchment packets because steam expansion during cooking requires 20-25% extra volume to prevent bursting.equipment2-3 inches headspace
- ✓Cut salmon strips against the grain at a 45-degree angle to break muscle fibers and reduce cooking time by 15-20% while ensuring even heat penetration.technique45-degree angle