Salmon en Papillote
Create suspense and surprise at your dining table by serving salmon baked en papillote (baked in parchment paper). This time-honored method steams fish in parchment paper so that the fish emerges cooked but still moist.
2 sheets of parchment paper
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
- Preheat oven to 450°F (230°C).
- 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.