Salmon en papillote
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Olive oil; divided |
| 1 | medium | Carrot (about 4 ounces), cut into long matchstick pieces |
| 1 | medium | Zucchini (about 5 ounces), cut into long matchstick pieces |
| 1 | medium | Leek; cut into long matchstick pieces |
| 1 | tablespoon | Minced shallots |
| ¼ | cup | Water |
| 1 | tablespoon | Dry vermouth |
| 1 | teaspoon | Dry vermouth |
| 1 | tablespoon | Minced fresh parsley |
| 1 | tablespoon | Lemon juice |
| 1 | teaspoon | Grated lemon peel |
| 1 | teaspoon | Dijon-style mustard |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | White pepper |
| 2 | Salmon steaks (6 oz each) | |
Directions
In 10-inch skillet heat 1 teaspoon oil over medium-high heat; add carrot, zucchini, leek, and shallots and saute' until slightly tender, 3 to 4 minutes. Stir in remaining ingredients except fish and cook, stirring occasionally, for 2 minutes. Preheat oven to 375 degrees F. Using pastry brush, grease centers of two 15-inch-long sheets of foil with ½ teaspoon oil each; place a salmon steak on center of each sheet. Spoon half of vegetable mixture and liquid over each steak; fold foil over steaks to enclose, crimping edges to seal.
Place foil packets on baking sheet and bake 15 to 20 minutes (until salmon flakes easily when tested with a fork and vegetables are tender). Carefully remove salmon and vegetables to serving plate.