en papillote

[NOCHEF&JUSTLOVESFOOD.YUM]

Has anyone tried cooking in parchment paper or aluminum foil packets? Fresh, fast, and easy and clean up is a breeze. Here is a recipe to get you started:



Salmon en Papillote

1 teaspoon salt
4 baby carrots, quartered lengthwise
3 ounces green beans, trimmed , stringed (as needed), halved on the bias
2 (4-ounce) salmon fillets
3 ounces fresh mushrooms, cleaned and sliced
1/4 red chopped onion
2 teaspoons fresh flat-leaf parsley
1/2 tablespoon butter, melted
1 tablespoon vanilla extract
1 tablespoon lemon juice
1/8 teaspoon salt
1/8 teaspoon ground black pepper

NOTE: 2 sheets of parchment paper are needed for this recipe.

Preheat oven to 450°F.
Cut a heart shape from each piece of parchment paper by folding it in half and cutting half a heart from folded side. Spray hearts with non-stick cooking spray. Set aside, sprayed side down.
Boil enough water to cover carrots and green beans in a medium sauce pan; add salt, carrots and green beans. Cook for 3 minutes. Drain and rinse under cold water; drain again and reserve.
Combine blanched vegetables with mushrooms, onion, and parsley in a small bowl. Place a salmon fillet onto one side of each parchment heart. Top each salmon fillet with half of the vegetables.
Whisk butter, vanilla extract, and lemon juice in a small bowl. Drizzle butter mixture over salmon. Season with salt and pepper.
Fold other half of heart over fillet; starting at the top make small folds around edge of paper, overlapping each fold. At the bottom fold the point under; place packets onto a cookie sheet. Bake for 7 to 9 minutes, until parchment paper is puffed and browned.
Remove to individual plates and serve by slicing through and opening parchment at the table.
Makes 2 servings.

[Semigourmet]

I cook in foil quite frequently. one of my favorites is Lemon and Herb salmon packets

Betty Crocker - Fix It Fast Meals

Servings 1 Page 73



Ingredients

½ cup uncooked instant rice
½ cup chicken broth
¼ to ½ cup matchstick cut carrots
1 salmon fillet (4 to 6 ounces each)
1 to 1 ½ teaspoons lemon pepper seasoning, or Rosemary Garlic Seasoning
½ teaspoon garlic powder
1 medium lemon, cut lengthwise in half, then cut crosswise into ¼ inch slices



Directions

1. Heat oven to 350 degrees. Spray four 18 X 12-inch sheets of heavy duty aluminum foil with cooking spray.

2. Mix rice and broth in medium bowl. Put into microwave for 2 minutes, or until most of the broth is absorbed.

3. Spoon rice onto center of prepared foil, sprinkle with a ¼ teaspoon onion powder and about the same amount of rosemary garlic seasoning and a little black pepper. Arrange lemon slices over salmon. Add carrots along side salmon. Fold foil over salmon and rice so edges meet. Seal edges, making tight ½ inch fold; fold again. Allow space on sides for circulation and expansion.

4. Cover and bake packets 11 to 20 minutes or until salmon flakes easily with fork. Place packets on plates. Cut large X across top of each packet; fold back foil.


Calories 400 Fat 8g Sodium 1160mg Carbs. 51g Fiber 2g Sugars g

Notes to test salmon for doneness. It should be firm to the touch in the thickest piece of the fish.