Salmon en
Papillote
1 teaspoon salt
4 baby carrots, quartered lengthwise
3 ounces green beans, trimmed , stringed (as needed), halved
on the bias
2 (4-ounce) salmon fillets
3 ounces fresh mushrooms, cleaned and sliced
1/4 red chopped onion
2 teaspoons fresh flat-leaf parsley
1/2 tablespoon butter, melted
1 tablespoon vanilla extract
1 tablespoon lemon juice
1/8 teaspoon salt
1/8 teaspoon ground black pepper
NOTE: 2 sheets of parchment
paper are needed for this recipe.
- Preheat oven to 450°F.
- Cut a heart shape from
each piece of parchment paper by folding it in half and cutting
half a heart from folded side. Spray hearts with non-stick cooking
spray. Set aside, sprayed side down.
- Boil enough water to cover
carrots and green beans in a medium sauce pan; add salt, carrots
and green beans. Cook for 3 minutes. Drain and rinse under cold
water; drain again and reserve.
- Combine blanched vegetables
with mushrooms, onion, and parsley in a small bowl. Place a salmon
fillet onto one side of each parchment heart. Top each salmon
fillet with half of the vegetables.
- Whisk butter, vanilla
extract, and lemon juice in a small bowl. Drizzle butter mixture
over salmon. Season with salt and pepper.
- Fold other half of heart
over fillet; starting at the top make small folds around edge
of paper, overlapping each fold. At the bottom fold the point
under; place packets onto a cookie sheet. Bake for 7 to 9 minutes,
until parchment paper is puffed and browned.
- Remove to individual plates
and serve by slicing through and opening parchment at the table.
Makes 2 servings.
