Friday, August 7, 2026 Salmon en Papillote and Oxo Mandoline
We’d documented this on the Dinner with the Knapps page, but the new Oxo Steel Chef’s Mandoline 2.0 and the Bostich Spring Powered Stapler have made it a lot easier. The dish is based on Jacques recipe from Julia & Jacques Cooking at home.
Martin slicing the zuchinni squash.
Here’s why this mandoline is so neat. Oops, Martin needs a script, he meant to say carrots, not potatoes!
The mise en place. The sliced shitakes are actually very high quality and save time! Can you imagine trying to julienne that much carrot with a knife? It would be almost impossible to slice zucchini that thin with a knife as well. The white thing in front of the parchment paper is the straw that’s used to inflate the bag that is made from the parchment.
Here’s the assembled dish, all ready to wrap in paper. Yes, that’s a lot of salt and pepper, it has to season a lot of vegetables, mushrooms and salmon. This will be split into two portions after baking.
This is where the really neat stapler comes in. You don’t have to press super hard on it to get the staples through all that parchment, 8 - 10 layers is what the one in front has to penetrate. You gradually wind up a spring and when its fully wound, Bang! the staple goes right in.
Here is a finished portion at table. It took 15 minutes at 425°F to get it properly baked, inside the paper with all those veggies.
Quality control has to approve the dish!