J'Ande's Salmon En Papillote
Yield
4 servingsPrep
25 minCook
7 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
zucchini
|
*
|
| 2 | medium |
yellow crookneck squash
|
*
|
| 1 | medium |
onions
|
|
| ¼ | cup |
butter, unsalted
|
|
| 4 | tablespoons |
lemon juice
fresh |
|
| 4 | tablespoons |
wine
merlot |
|
| 2 | tablespoons |
liqueur
grand marnier or cointreau, orange flavor |
|
| 1 | x |
black pepper
cracked |
*
|
| 1 | x |
garlic powder
|
*
|
| 1 | x |
dill weed
|
*
|
| 1 | x |
thyme
|
*
|
| 1 | x |
rosemary leaves
|
*
|
| 1 | x |
salt
|
*
|
| 4 | each |
salmon fillets
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
zucchini
|
*
|
| 2 | medium |
yellow crookneck squash
|
*
|
| 1 | medium |
onions
|
|
| 59 | ml |
butter, unsalted
|
|
| 6E+1 | ml |
lemon juice
fresh |
|
| 6E+1 | ml |
wine
merlot |
|
| 3E+1 | ml |
liqueur
grand marnier or cointreau, orange flavor |
|
| 1 | x |
black pepper
cracked |
*
|
| 1 | x |
garlic powder
|
*
|
| 1 | x |
dill weed
|
*
|
| 1 | x |
thyme
|
*
|
| 1 | x |
rosemary leaves
|
*
|
| 1 | x |
salt
|
*
|
| 4 | each |
salmon fillets
|
*
|
Directions
Preheat oven to 500 degrees F.
Melt butter and stir in the lemmon juice.
Adjust amount of lemon juice to taste.
Cut two 10 to 11 inch circles from parchment paper.
Slice zucchini and crookneck squash into 4 lateral slices each.
Cut onion into ⅛ inch slices.
Season all with salt, if desired.
Heat a large cast iron skillet over medium high heat, then coat with non-stick cooking spray and sear both sides of vegetables, but do not sauté them.
On ½ of each parchment circle, layer onion and zuchinni slices.
Generously season salmon fillets with the garlic powder, dill, thyme, rosemary and salt (if desired).
Layer the hooked squash and the green pepper on top.
Fold each parchment circle over and tightly seal by folding edges, leaving enough of an opening to spoon in the following; 4 tablespoons of melted lemmon butter, 2 tablespoons wine, 2 tablespoons Grand Marnier.
Compleatly seal the parchment envelope.
Place in the 500 degree F oven and bake for 7 minutes.
Serve immediately.
