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Salmon Fillet en Papillote with Julienne Vegetable
ACTIVE TIME: 25 minutes
TOTAL TIME: 30 minutes
Yield: 1 serving
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- 1/3 cup thinly sliced fennel bulb
- 1/3 cup thinly sliced leeks, white part only
- 1/3 cup thinly sliced carrots
- 1/3 cup thinly sliced snow peas
- 1 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon finely ground coriander seed
- 1 (8-ounce) salmon fillet, pin bones removed
- 1 orange cut into wedges with white membrane removed
- 1 tablespoon dry vermouth
ACTIVE TIME: 25 minutes
TOTAL TIME: 30 minutes
Yield: 1 serving
Procedure
- Take a 15-by-36-inch piece of parchment paper and fold in half like a book. Draw a large 1/2 heart on paper with fold of paper being the center of the heart. Cut out heart and open.
- In the center of one side of the fold, lay fennel, leeks, carrots, and snow peas. Mix together salt, pepper, and ground coriander, and sprinkle half of the spice mixture over the vegetables. Lay salmon on top of vegetables and season with remaining salt, pepper, and coriander. Top with the orange wedges and sprinkle with vermouth. Fold other side of heart over fish and, starting at top of heart shape, fold up both edges of parchment, overlapping folds as you move along. Once you reach the end tip, twist several times to secure tightly. Place on microwave-safe plate and cook for on high in microwave until fish reaches 131ºF, approximately 4 minutes. Open parchment carefully and serve for a complete meal.
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