Cut 4 squares of aluminum foil, each about 25 cm side. Lightly coat with olive oil using a pastry brush.
Slice the lemon into very thin rounds.
Peel the ginger rhizome, slice thinly, then cut into julienne strips and finally fine brunoise.
Crush the pink peppercorns.
Finely chop the chives.
Preheat the oven to 180°C.
Divide the salmon loin into 4 portions and place in the center of each foil square. Top with ginger, crushed pink peppercorns, a pinch of salt, a drizzle of olive oil, and a pinch of curry.
Arrange lemon slices on top and sprinkle with chopped chives.
Fold and seal the papillotes securely.
Place on a baking sheet and bake for 15 minutes.
To check doneness, insert a thin knife blade into the fish for one second—if lukewarm, it's perfectly cooked with a pink center.
Open the papillotes and serve directly on plates. This classic French technique seals in moisture and flavors for restaurant-quality results at home.
