Szechuan‑Spiced Salmon en Papillote with Zucchini Ribbons

Ingredients

• 3 pieces (about 150 g each) Salmon fillets
• 2 medium Zucchini
• 1.5 teaspoons Szechuan peppercorns
• 3 Garlic cloves
• 3 teaspoons Olive oil
• 1.5 tablespoons Lemon juice
• 1.5 teaspoons Fresh ginger, grated
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 3 sheets Parchment paper

Instructions

1. 1

   Preheat the oven to 200 °C (400 °F). Using a vegetable peeler, slice the zucchini lengthwise into thin ribbons; set aside.

2. 2

   In a small bowl, combine the Szechuan peppercorns, minced garlic, grated ginger, olive oil, lemon juice, salt, and black pepper to form a spice paste.

3. 3

   Place one sheet of parchment on a baking tray, lay a salmon fillet in the center, spread a third of the spice paste over the fish, then arrange a handful of zucchini ribbons on top; fold the parchment over and crimp the edges to seal a packet. Repeat for the remaining fillets.

4. 4

   Bake the packets for 18‑20 minutes, until the salmon is opaque and flakes easily with a fork. Remove from the oven, let rest 2 minutes, then open the packets and serve immediately.