Salmon En Papillote With Mangos and Orange Suprêmes Recipe

Cut 4 large pieces of parchment paper, about 16 inches long each.

Fold each piece in half, then cut out half a heart shape along the fold, like you're making a valentine. Aim for a very rounded heart shape.

Season the salmon with kosher salt and pepper. Arrange the onion rings, mango cubes, and orange suprêmes over each fillet, adding a splash of orange juice. Finish with a sprinkle of dried cranberries.

Brush melted butter along the open edge of each parchment heart. Fold the heart over to enclose the salmon and toppings. To seal, start at the top of the heart's crease and make a 1/2-inch-deep fold along the open edge. Continue folding, overlapping each fold to secure the previous one, working your way around the curved part of the heart. Once you reach the bottom tip, make one final firm fold and twist the bottom firmly several times to ensure a tight seal.

Remove the packets from the oven and let them rest for a few moments; this allows the salmon to finish steaming gently.

To serve, place each packet on a plate. Cut a cross in the center of the parchment, then fold back the four flaps to reveal the salmon and its toppings. If the fish has shifted, a gentle tilt of the plate will help center it.