Salmon in Papillote with Sweet Corn Puree and Seared Zucchini
Travis Caraballo
·
September 11, 2025
Link copied!
40 min
Total
2
Servings
Sockeye Salmon Fillets
Protein
This Salmon in Papillote is elegance made easy! Tender sockeye salmon steams in parchment with butter, shallots, and spinach, keeping it juicy and full of flavor. Paired with a silky sweet corn purée and golden-seared zucchini, it’s fresh, vibrant, and dinner party–ready any night of the week!
Try Butcherbox
All I Want is Steak Gift Box
ButcherBox
Ribeyes (2 x 10 oz steaks)
New York Strips (2 x 10 oz steaks)
Top Sirloin Steaks (4 x 6 oz steaks)
Filet Mignons (2 x 6 oz steaks)
For the true steak lover, this box is pure holiday joy. A premium lineup of grass-fed, high-flavor steaks that guarantees smiles, sizzling pans, and plates worth celebrating.
Remove salmon from the fridge for 15–20 minutes before cooking. Pat dry and season with ButcherBox Anything Seasoning.
2
Slice shallots thinly and set aside.
3
Quarter zucchini lengthwise into eighths. Season with salt and pepper.
4
Remove corn kernels by standing cob upright and slicing downward.
How to Cook:
1
Place kernels in a small pot, add just enough water to barely cover, and bring to a boil. Reduce to simmer until the water is nearly gone.
2
Fill a medium pot halfway with water, place the steamer basket on top, and bring to a gentle simmer.
3
Fold a piece of parchment paper in half like a book and crease firmly.
4
Open and place 2 slices of butter near the crease, then lay seasoned salmon on top.
5
Add shallots, spinach, and one more slice of butter over the salmon.
6
Fold into a sealed half-moon packet using small overlapping pleats around the edge.
7
Place the packet in the steamer basket. Cover and steam on medium-low heat for 10 minutes.
8
Blend the cooked corn with cream cheese and a small pat of butter until smooth.
9
Pass through a sieve for extra silkiness. Stir in chopped parsley.
10
Heat a skillet over medium-high heat. Add a high-heat cooking fat (e.g., avocado oil).
11
Sear zucchini pieces on all sides until golden and tender. Remove from heat.
12
Spoon corn purée in the center of the plate. Lean zucchini around the edge.
13
Carefully remove salmon from parchment and place just off-center on the purée.
14
Drizzle any buttery juices from the papillote over the top. Finish with truffle salt if desired.
Salmon in Papillote with Sweet Corn Puree and Seared Zucchini
By Travis Caraballo·September 11, 2025
Total Time40 min
Servings2
ProteinSockeye Salmon Fillets
This Salmon in Papillote is elegance made easy! Tender sockeye salmon steams in parchment with butter, shallots, and spinach, keeping it juicy and full of flavor. Paired with a silky sweet corn purée and golden-seared zucchini, it’s fresh, vibrant, and dinner party–ready any night of the week!
Equipments
Cutting board
Chef’s knife
Small prep bowls
1 stainless steel or cast-iron skillet
Blender
Small pot, medium pot, & steamer basket
Spoons
Tongs
Parchment paper
Fine-mesh sieve
Ingredients
2 ButcherBox Sockeye Salmon fillets
1-2 peeled shallots
(thinly sliced)
Handful of spinach
1 zucchini
3 corn cobs
2 oz cream cheese
1/2 tbsp finely chopped parsley
1 oz butter
Salt & pepper
to taste
ButcherBox Anything Seasoning
Truffle salt
(optional, for finishing)
Step By Step
Instructions
Preparation:
1
Remove salmon from the fridge for 15–20 minutes before cooking. Pat dry and season with ButcherBox Anything Seasoning.
2
Slice shallots thinly and set aside.
3
Quarter zucchini lengthwise into eighths. Season with salt and pepper.
4
Remove corn kernels by standing cob upright and slicing downward.
How to Cook:
1
Place kernels in a small pot, add just enough water to barely cover, and bring to a boil. Reduce to simmer until the water is nearly gone.
2
Fill a medium pot halfway with water, place the steamer basket on top, and bring to a gentle simmer.
3
Fold a piece of parchment paper in half like a book and crease firmly.
4
Open and place 2 slices of butter near the crease, then lay seasoned salmon on top.
5
Add shallots, spinach, and one more slice of butter over the salmon.
6
Fold into a sealed half-moon packet using small overlapping pleats around the edge.
7
Place the packet in the steamer basket. Cover and steam on medium-low heat for 10 minutes.
8
Blend the cooked corn with cream cheese and a small pat of butter until smooth.
9
Pass through a sieve for extra silkiness. Stir in chopped parsley.
10
Heat a skillet over medium-high heat. Add a high-heat cooking fat (e.g., avocado oil).
11
Sear zucchini pieces on all sides until golden and tender. Remove from heat.
12
Spoon corn purée in the center of the plate. Lean zucchini around the edge.
13
Carefully remove salmon from parchment and place just off-center on the purée.
14
Drizzle any buttery juices from the papillote over the top. Finish with truffle salt if desired.
Every Recipe Starts With Great Meat
Grass-fed, Free-range, and humanely raised. Delivered straight to your door.
