Salmon Fillet En Papillote With Julienne Vegetable
Serves: 4
Cecile Bahringer
1 January 1970
Based on User reviews:
53
Spice
55
Sweetness
40
Sourness
46
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1 cup
Fennel (julienned bulb)1 cup
Carrot (julienned)1 cup
Snow Pea (julienned)1 tsp
Salt1 tbsp
Vermouth (dry)Directions:
1
Watch how to make this recipe
2
Take a 15 by 36-inch piece of parchment paper and fold in 1/2 like a book
3
Draw a large 1/2 heart on paper with fold of paper being the center of the heart
4
Cut out heart and open
5
Lay fennel, leeks, carrots, and snow peas on parchment in center to 1 side of fold
6
Mix together salt, pepper, and ground coriander
7
Sprinkle vegetables with 1/2 of salt, pepper, and coriander
8
Lay salmon on top of vegetables and season with remaining salt, pepper and coriander
9
Top with the orange wedges and sprinkle with vermouth
10
Fold other side of heart over fish and starting at top of heart shape, fold up both edges of parchment, overlapping folds as you move along
11
Once you reach the end tip, twist several times to secure tightly
12
Place on microwave safe plate and cook for 4 minutes, on high in microwave, or until fish reaches 131 degrees
13
Open parchment carefully and serve for a complete meal