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CR1S · Adapted

374 cooked it

Salmon en Papillote with Quinoa

Name: Salmon en Papillote with Quinoa
Cook time: 35 min
Total time: 35 min
Yield: 2 portions
Cuisine: French-inspired
Ingredients: 150 g Quinoa; 300 ml Water; 400 g Salmon fillet; 1 pcs Lemon; 8 g Fresh dill; 30 ml Olive oil; 4 g Sea salt; 2 g Black pepper; 800 ml Water

French-inspired cuisine

Contains allergens

Fish

Auto-detected — always check product labels

CR1S halves the time

70 minCR1S: 35 min

⏱ 35 min👤 2 portions🔥 420 kcal★★★★★Medium

Energy / portion420 kcal · 1 757 kJ

PROTEIN

38г

FAT

14г

CARBS

32г

Tender poached salmon fillet steamed in parchment with lemon and herbs, served alongside fluffy quinoa cooked entirely in the GastroLab CR1S. A light, elegant one-device meal.

pescatariangluten-freehigh-proteindairy-free

Ingredients

Quinoa150 g

Water300 ml

Salmon fillet400 g

Lemon1 pcs

Fresh dill8 g

Olive oil30 ml

Sea salt4 g

Black pepper2 g

Water800 ml

Steps

Rinse quinoa under cold water. Add 300 ml water to the GastroLab bowl. Install stirring attachment. Select Manual mode, set 100°C, Speed 1, Time 2 min to bring water to simmer.

GastroLab:

Install stirring attachment. On touchscreen: select Manual → set Temperature 100°C, Speed 1, Time 2 min → press knob to start.

⏱ 2 min

Pour rinsed quinoa into the hot water. Stir briefly by hand using a spoon, then cover with lid.

GastroLab:Pause device. Carefully add 150g rinsed quinoa to hot water. Stir once with spoon. Install lid.

Continue cooking quinoa with gentle heat and stirring to absorb water and cook through.

GastroLab:On touchscreen: select Manual → set Temperature 90°C, Speed 1, Time 13 min → press knob to start.

⏱ 13 min💡 Quinoa is cooked when all water is absorbed and seeds show a translucent ring.

While quinoa finishes (final 10 minutes), prepare salmon parcels. Tear off two large sheets of parchment paper (approx 30×40 cm each). Place one salmon fillet skin-side down on each sheet. Top each fillet with lemon slices and fresh dill. Drizzle with olive oil, salt, and pepper.

⏱ 5 min💡 Prepare parchment parcels during the final quinoa cooking step for timing efficiency.

Fold parchment over salmon to create sealed parcels, crimping edges tightly to trap steam.

⏱ 2 min💡 Ensure parcels are well-sealed so steam cooks the salmon gently and evenly.

Quinoa should now be cooked. Remove bowl carefully (it is hot). Keep quinoa warm in bowl with lid on, set aside.

GastroLab:Press knob to stop. Hold 3 seconds to cancel. Carefully remove hot bowl using oven mitts. Cover with lid.

Empty the bowl (save quinoa in serving dish). Refill bowl with 800 ml fresh water. Install steamer basket. Place parchment-wrapped salmon parcels on the steamer basket rack (they must not touch water). Cover bowl with lid.

GastroLab:

Transfer quinoa to serving dish. Rinse and dry bowl. Add 800 ml cold water. Install steamer basket on top. Place two salmon parcels on the basket rack. Install lid.

⏱ 2 min💡 Parchment parcels should rest on the steamer basket above the water, not submerged.

Steam the salmon parcels en papillote until cooked through. The parchment will puff slightly as it steams.

GastroLab:On touchscreen: select Steam → Time 10 min → press knob to start.

⏱ 10 min💡 Salmon is cooked when the flesh is opaque and flakes easily. Parchment parcels will inflate slightly from steam.

Remove bowl from GastroLab using oven mitts. Carefully transfer parchment parcels to serving plates. Open parcels at the table to release aromatic steam.

GastroLab:Press knob to stop. Carefully remove hot bowl using oven mitts.

⏱ 2 min💡 Opening parcels at the table creates a beautiful presentation and releases the herb-infused steam.

Serve salmon alongside the warm quinoa. Drizzle any cooking liquid from the parchment over both components. Garnish with extra lemon and fresh dill if desired.

0💡 The combination of tender steamed salmon, fluffy quinoa, and fresh lemon is light yet satisfying.

Chef's note: This recipe cooks entirely in the AENO GastroLab CR1S using the Steam mode for salmon and Manual mode for quinoa. Both components are cooked gently and simultaneously by managing timing strategically. The en papillote technique steams salmon to perfection in parchment, infusing it with lemon and dill flavors. Serve immediately while quinoa is warm and salmon is tender.

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