Salmon and vegetables en papillote

Yield: 4 Servings

Measure Ingredient
4 \N Salmon Fillets (1 Inch Thick)
3 tablespoons Unsalted butter
½ pounds Shiitake or Portobello mushrooms; cut julienne
3 \N Shallots; peeled, sliced
1 teaspoon Coarse salt
½ teaspoon Black pepper; finely ground
1 small Chayote; seeded, cut Julienne
¼ cup Dry white wine
3 \N Sprigs epasote; leaves roughly chopped
½ \N Lemon; juiced

Preheat oven to 375 degrees. Cut out 4 heart shapes from parchment or foil, each 14 inches wide by 9 inches long. Lightly butter foil, if using. Place seasoned salmon on 1 side of parchment or foil. Heat medium skillet on medium high heat. Add butter and melt. Add mushrooms and saute until slightly golden. Add shallots, salt and pepper. Cook 2 minutes. Add chayote and wine. Cook until almost dry. Add epasote and lemon juice. Cool. Divide mixture between salmon fillets, mounding slightly. Fold second half of parchment over salmon, enclosing completely. Fold edges over to secure tightly. Place parchment packages on baking sheet. Bake until packets are puffed and salmon is cooked through, about 10 minutes. Yield: 4 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 10/29/96 show Recipe By : Too Hot Tamales Show #Th6304 Posted to MC-Recipe Digest V1 #278 Date: Mon, 04 Nov 1996 20:45:47 -0600 From: Pat Asher <asher@...>

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