Salmon en Papillote

[CHIQUITITA]

A classic presentation with a lemony sauce that is created in the packet while it cooks. Simply Delicious.

Total Time:
28 min
Servings:
2

Ingredients
2 6 ounce Salmon fillets, deboned, skin on
1 TBSP Olive Oil, for brushing paper and drizzle
4 slices Lemon
1 TBSP dill, tarragon or chervil, ****ped, divided between two packets
1 TBSP Vermouth or White Wine, for drizzle (optional)
Salt and Pepper to taste
1-2 tsp Butter (optional), divided between two packets

Cooking Instructions
Cut two large squares of parchment paper (at least 15 "). Fold in half and cut into a heart shape. Brush the inside of the heart with herb-infused oil or olive oil. Place one salmon fillet on one side of the prepared paper. Drizzle with vermouth or white wine, sprinkle with ****ped herbs of your choice (dill, tarragon or chervil are nice). Place two or three lemon slices on top and dot with a little butter.
Preheat the oven to 425 degrees.
Fold the other half of the heart over the food. Fold and crimp the edges to tightly seal the parcel. Start at the center fold at the curve and fold over both edges about an inch. Continue to fold and crimp around the curve all the way to the tip. You will have a tail to tuck under to seal the packet. Place on a cookie sheet, with a rim, in case it does leak and bake about 15 - 20 minutes depending on the size of your fish. When the parcel is puffed and brown, the fish will be done. Transfer the packet to a heated dinner plate and cut a small x in the top of each parcel. Salt and pepper to taste. Serve.

Additional Tips
Be careful when you cut the x in the parcel: you can burn your fingers when the steam escapes.

[roofboss]

Thanks for the recipe CHIQ, had it last night....awesome.