Frank's Recipes! Salmon En Papillote

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Salmon En Papillote

Yield: 2 servings

2 tsp Olive oil; divided
1 med Carrot (about 4 ounces), cut into long matchstick pieces
1 med Zucchini (about 5 ounces), cut into long matchstick pieces
1 med Leek; cut into long matchstick pieces
1 tablespoon Minced shallots
1/4 cup Water
1 tablespoon Dry vermouth
1 tsp Dry vermouth
1 tablespoon Minced fresh parsley
1 tablespoon Lemon juice
1 tsp Grated lemon peel
1 tsp Dijon-style mustard
1/4 tsp Salt
1/8 tsp White pepper
2 Salmon steaks (6 oz each)

In 10-inch skillet heat 1 teaspoon oil over medium-high heat; add carrot, zucchini, leek, and shallots and sauté' 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 1/2 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.