Saturday, April 5, 2008
Salmon en Papillote with Spinach and Strawberry Salad
This is a great one guys. I wanted salmon...I wanted to cook it "en papillote"...the internet gave me this super easy and elegant little recipe...
Salmon en Papillote:
these amounts are for each individual packet.
1 ea 5 – 6 oz salmon fillet section
1 ea small red potato (2" diameter) -- sliced 1/8" thick
1/2 ea lemon
1 tbsp white wine
2 sprigs fresh dill
1 tbs butter (could use less, or sub with olive oil)
10 - 12 ea snow peas
ground black pepper
Heat oven to 375F with baking sheet inside. Prepare parchment by folding a long sheet in half crosswise and scissor out a piece that looks like half a heart or, when you unfold it, a valentine. As the food inside cooks, the fat top will puff perfectly while the skinny end captures the juices.
Cook potato slices in boiling water, seasoned with salt, until tender.
Cut two thin slices from the lemon half and juice the remainder. Mix juice with the white wine.
Position salmon on half of paper. Sprinkle with salt and pepper. Dot with pieces of butter. Place dill on salmon and layer potato slices on top. Season potato with salt and black pepper and top with lemon slices. Starting at the top of the heart, fold edges of parchment, sealing edges securely with narrow folds leaving a small opening at the pointed end.
When ready to cook, pour wine and lemon juice into the opening in the parchment then twist the end tip to secure tightly. Place bundle on a baking sheet and cook for 11 -12 minutes. Serves 1.
I made a quick little spinach salad to go with the salmon. We picked up some organic strawberries today so in they went along with some thinly sliced red onion and some toasted sunflower seeds that I had left from the waffles. The dressing was my usual spinach salad dressing. The whole dinner was just delish!