Salmon en Papillotte

Yield: 1 serving

Ingredients

• 2 tablespoons white wine
• Kosher salt
• Freshly ground black pepper
• ½ lemon, thinly sliced
• 1 piece of parchment paper, 16 x 24-inches
• 1 tablespoon extra virgin olive oil, plus more for brushing
• 1 shallot, thinly sliced, caramelized
• ½ tomato, thinly sliced
• 1 tablespoon picked thyme
• 1 salmon filet, 6-7 ounces, with skin on
• 2 sprigs thyme
• 2 sprigs tarragon

Procedure

1. Preheat oven to 400°F with sheet pan inside, upside down.
2. In a medium sauté pan over medium heat, add extra virgin olive oil, shallots, leeks, thyme, and a pinch of salt. Sauté for 5 minutes until lightly colored; set aside to cool.
3. Fold parchment paper pieces in half and cut into half-heart-shaped pieces.
4. Place mixture of shallot, leek, and picked thyme centered on creased side of paper.
5. Season salmon with salt and pepper, then place on top of leek mixture.
6. Layer lemon and tomato slices on top of salmon and top with sprigs of thyme and oregano.
7. Close parchment paper over salmon and make tight, small, triangular folds along edge of paper in an overlapping pattern, starting at the top (rounded) end of paper and finishing at top, pressing down after each fold. Prior to last fold, pour 2 tablespoons of wine and finish last fold by folding under package.
8. Brush outside of paper with oil.
9. Bake on hot sheet pan for 7-10 minutes, depending upon fish thickness or until paper turns golden brown. Paper will puff up during baking.
10. Tear open at table.

Credits

Recipe courtesy Discovery Health.