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Salmon en Papillote with Dill-Yogurt Sauce

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 4 servings (serving size: 1 packet and about 1/3 cup yogurt sauce)
Use a dry white wine if you don't have vermouth on hand. Serve with a salad.


  • Yogurt sauce:
  • 1/2 cup grated seeded peeled cucumber
  • 3/4 cup plain low-fat yogurt
  • 1 tablespoon chopped fresh dill
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon minced garlic
  • 1/4 teaspoon pepper
  • 1/8 teaspoon kosher salt
  • Remaining ingredients:
  • 2 cups thinly sliced fennel bulb (about 1 medium)
  • 1/2 cup thinly sliced leek (about 1 small)
  • 2 teaspoons extravirgin olive oil
  • 4 (6-ounce) salmon fillets, skinned
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup dry vermouth
  • Chopped fresh dill (optional)

Nutrition Information

  • calories 358
  • caloriesfromfat 41 %
  • fat 16.2 g
  • satfat 3.9 g
  • monofat 7.5 g
  • polyfat 3.4 g
  • protein 39.7 g
  • carbohydrate 9.9 g
  • fiber 2.2 g
  • cholesterol 90 mg
  • iron 1.4 mg
  • sodium 675 mg
  • calcium 144 mg

How to Make It

  1. To prepare yogurt sauce, place grated cucumber on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes, pressing down occasionally. Combine cucumber, yogurt, and next 3 ingredients (through garlic) in a small bowl. Stir in 1/4 teaspoon pepper and 1/8 teaspoon salt. Cover and refrigerate 1 hour.

  2. Preheat oven to 425°.

  3. Cut 4 (15 x 24-inch) pieces of parchment paper. Fold in half crosswise. Draw a large heart half on each piece, with the fold of the paper being the center of the heart. Cut out the heart, and open. Place about 1/2 cup fennel near fold of each piece of parchment. Top each serving with 2 tablespoons leek and 1/2 teaspoon oil. Sprinkle salmon evenly with 1 teaspoon salt and 1/2 teaspoon pepper. Place 1 fillet on each serving. Drizzle 1 tablespoon vermouth over each serving. Starting at the top of the heart, fold edges of parchment, sealing edges with narrow folds. Twist the end tip to secure tightly. Place packets on a baking sheet. Bake at 425° for 15 minutes. Remove from oven, and let stand 5 minutes. Place on plates; cut open. Garnish with chopped fresh dill, if desired. Serve immediately with yogurt sauce.