Salmon and vegetables en papillote
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Salmon Fillets (1 Inch Thick) | |
| 3 | tablespoons | Unsalted butter |
| ½ | pounds | Shiitake or Portobello mushrooms; cut julienne |
| 3 | 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 | Sprigs epasote; leaves roughly chopped | |
| ½ | Lemon; juiced | |
Directions
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@...>