In part one of our Healthy Living with AxSpa video series, we present a cooking video that focuses on the importance of incorporating fresh, non-processed foods into our diets for their nutritional and anti-inflammatory benefits.
Chef Kevin Gillespie, a Top Chef fan favorite and Atlanta-area restaurateur, joins rheumatologist Hillary Norton and SAA support group leader Dana Marton in this culinary adventure. Together they discuss healthy eating and demonstrate how to create a meal that is the perfect addition to your cooking repertoire.
Watch the video below to discover the step-by-step process of creating this flavorful and healthful Salmon en Papillote dish. You can find the complete ingredients list and recipe below the video.
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Bursting with vibrant vegetables and fragrant herbs, Salmon en Papillote offers a stunning presentation that will impress your dinner partner, all while requiring minimal effort. The surprisingly simple preparation and clean-up make this recipe an ideal choice for a weeknight dinner.
Makes enough for 4 people
Farro ¾ cup
Water 1 ½ cups
Cabbage 1 cup thinly sliced on a mandoline
Sugar snap peas ½ cup, ends trimmed and strings removed
Turnip ⅓ cup peeled and cut into matchsticks
Carrot ¼ cup peeled and cut into matchsticks
Jalapeño chile pepper ¼ cup finely diced, seeds and ribs removed
Shallot ¼ cup sliced in thin rings
Garlic 2 cloves, sliced paper-thin on a mandoline
Lemon 1
Salt
Salmon 4 skinless fillets, each about 3 ounces
and trimmed to even thickness
Finishing-quality olive oil ¼ cup
Scallions 2, green and white parts thinly sliced on the diagonal
1. Preheat the oven to 400°F.
2. Soak the farro in a bowl with the water for 30 minutes. Drain off the water and rinse with fresh water. Put the farro in a 2-quart saucepan and cover with fresh, cold water. Bring to a boil, then cut the heat down to low, cover, and simmer until the farro is tender yet chewy, about 20 minutes. Drain off any excess liquid and spread the farro on a baking sheet to cool.
3. Meanwhile, in a medium bowl, toss the cabbage, snap peas, turnip, carrot, jalapeno, shallot, garlic, and ½ teaspoon lemon zest. Add 1 ½ cups of the cooled farro and toss to combine (reserve any remaining farro for another use).
4. Cut four 12-inch squares of parchment paper and evenly divide the farro mixture among the centers of each; sprinkle the farro with salt. Pat the salmon dry, set on top of the farro, and sprinkle with salt and a pinch of lemon zest. Bring two sides of the parchment up over the salmon, align the edges, and fold down the parchment tightly over the fish. Turn the packet and fold the ends of the parchment under the fish to create a tight packet.
4. Set the packets on a baking sheet and bake for 12 minutes. Pull the pan from the oven, transfer the packets to a rack, and let rest for 3 minutes. Set the packets on plates and carefully cut each packet open, drizzling the fish with 1 tablespoon oil. Squeeze some lemon juice on each one, sprinkle with the scallions, and serve.
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