Salmon En Papillote

Recipe Ingredients

2 teaspoons	10ml	Olive oil - divided
1 teaspoon	5ml	Carrot - (about 4 ounces), (medium) cut into
1		Matchstick pieces
1		Zucchini - (about 5 ounces), (medium) cut into
1		Matchstick pieces
1		Leek - cut into (medium)
1		Matchstick pieces
1 tablespoon	15ml	Minced shallots
1/4 cup	59ml	Water
1 tablespoon	15ml	Dry vermouth
1 teaspoon	5ml	Dry vermouth
1 tablespoon	15ml	Minced fresh parsley
1 tablespoon	15ml	Lemon juice
1 teaspoon	5ml	Grated lemon peel
1 teaspoon	5ml	Dijon-style mustard
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	White pepper
2		Salmon steaks - (6 oz each)

Recipe 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 375F

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.

Source:
Carnation

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