Salmon en papillote
Yield: 2 Servings
Ingredients:
- 2 ts Olive oil; divided
- 1 md Carrot (about 4 ounces) - cut into - long matchstick pieces
- 1 md Zucchini (about 5 ounces) - cut into - long matchstick pieces
- 1 md Leek; cut into - long matchstick pieces
- 1 tb Minced shallots
- 1/4 c Water
- 1 tb Dry vermouth
- 1 ts Dry vermouth
- 1 tb Minced fresh parsley
- 1 tb Lemon juice
- 1 ts Grated lemon peel
- 1 ts Dijon-style mustard
- 1/4 ts Salt
- 1/8 ts White pepper
- 2 Salmon steaks (6 oz each)
Instructions:
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 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.
