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.