Salmon En Papillote
Yield
servingsPrep
20 minCook
20 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
olive oil
divided |
|
| 1 | medium |
carrots
cut into, long matchstick pieces |
|
| 1 | medium |
zucchini
cut into, long matchstick pieces |
|
| 1 | medium |
leeks
cut into, long matchstick pieces |
*
|
| 1 | tablespoon |
shallots
minced |
|
| ¼ | cup |
water
|
|
| 1 | tablespoon |
vermouth
dry |
* |
| 1 | teaspoon |
vermouth
dry |
* |
| 1 | tablespoon |
parsley leaves
minced fresh |
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | teaspoon |
lemon zest
grated |
|
| 1 | teaspoon |
dijon mustard
|
|
| ¼ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
white pepper
|
|
| 2 | each |
salmon steaks
6 oz. each |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
olive oil
divided |
|
| 1 | medium |
carrots
cut into, long matchstick pieces |
|
| 1 | medium |
zucchini
cut into, long matchstick pieces |
|
| 1 | medium |
leeks
cut into, long matchstick pieces |
*
|
| 15 | ml |
shallots
minced |
|
| 59 | ml |
water
|
|
| 15 | ml |
vermouth
dry |
* |
| 5 | ml |
vermouth
dry |
* |
| 15 | ml |
parsley leaves
minced fresh |
|
| 15 | ml |
lemon juice
|
|
| 5 | ml |
lemon zest
grated |
|
| 5 | ml |
dijon mustard
|
|
| 1.3 | ml |
salt
|
|
| 0.6 | ml |
white pepper
|
|
| 2 | each |
salmon steaks
6 oz. each |
*
|
Directions
In 10-inch skillet heat 1 teaspoon oil over medium-high heat; add carrot, zucchini, leek, and shallots and sauté until slightly tender, 3 to 4 minutes.
Stir in remaining ingredients except fish and cook, stirring occasionally, for 2 minutes.
Preheat oven to 375℉ (190℃).
Using pastry brush, grease centers of two 15-inch-long sheets of foil with ½ 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.
