Salmon And Vegetables En Papillote

Recipe Ingredients

4		Salmon fillets - (1" thick ea)
3 tablespoons	45ml	Unsalted butter
1/2 lb	227g / 8oz	Shiitake or Portobello mushrooms - cut julienne
3		Shallots - peeled, sliced
1 teaspoon	5ml	Coarse salt
1/2 teaspoon	2.5ml	Finely-ground black pepper
1 teaspoon	5ml	Chayote - seeded, cut julienne (small)
1/4 cup	59ml	Dry white wine
3 sections		Epasote, leaves only - roughly chopped
1/2		Lemon - juiced

Recipe Instructions

Preheat oven to 375 degrees.

Cut out 4 heart shapes from parchment or foil, each 14 inches wide by 9 inches long. Lightly butter foil, if using. Place seasoned salmon on 1 side of parchment or foil.

Heat medium skillet on medium-high heat. Add butter and melt. Add mushrooms and saute until slightly golden. Add shallots, salt and pepper. Cook 2 minutes. Add chayote and wine. Cook until almost dry. Add epasote and lemon juice. Cool.

Divide mixture between salmon fillets, mounding slightly. Fold second half of parchment over salmon, enclosing completely. Fold edges over to secure tightly.

Place parchment packages on baking sheet. Bake until packets are puffed and salmon is cooked through, about 10 minutes.

This recipe yields 4 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6304 broadcast 10-29 1996) - Downloaded from their Web-Site - http://www.foodtv.com

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