Salmon Cayenne en Papillotte

As sushi became more and more popular it is easy to find the freshest salmon for sushi.

It is perfect for using it in other ways as well.

I sprinkled it with cayenne and cook it in the oven “en papilotte”, or wrapped in parchment paper.

I preheat the oven to 190C/374F. Bake for 15-20 minutes (depending on how thick your salmon fillets are).

It is simple, healthy, and delicious!

And about cayenne there are a few good things to know.

It is employed variously in its fresh form, or as dried powder used on seafood, all types of egg dishes (devilled eggs, omelettes, soufflés), meats and stews, casseroles, cheese dishes, hot sauces, and curries.

The spice contains very high levels of essential minerals. Even if consumed in small quantities regularly, would provide sufficient levels of iron, copper, zinc, potassium, manganese, magnesium and selenium.

Cayenne peppers are also good in the B-complex group of vitamins such as niacin, pyridoxine (vitamin B-6), riboflavin and thiamin (vitamin B-1).

A curiosity; It is probable that the place Cayenne in French Guiana was named after the peppers, not vice versa, although it is commonly claimed that the pepper was named after the city.

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I lived the most part of my life in Washington DC, now in Italy getting to know again my country. Plenty of surprises, for good and bad, and lots of nostalgia for DC.

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