Recipe by Raquel Grinnell
Altered "Good Eats" recipe by Alton Brown, the original recipe is on the Food Network website listed as "Salmon Fillet en Papillote with Julienne Vegetables". Cooks in the microwave in MINUTES! You can do it in the oven too, but why bother?!?! You'll need parchment paper for this easy, super-tasty, company-worthy, HEALTHY meal. Serves one person; easily multiplied. Asparagus, a smashed garlic clove, orange slices, red and yellow bell peppers, fresh thyme, ground coriander seeds and green beans have all worked their way into this dish at one point or another, all of them working wonderfully.
- 1⁄3 cup fennel bulb, julienned
- 1⁄3 cup leek, white part only, julienned
- 1⁄3 cup carrot, julienned
- 1⁄3 cup snow peas, julienned
- 1⁄8 teaspoon garlic salt
- 1⁄8 teaspoon black pepper, freshly ground
- 1⁄4 teaspoon dill, chopped fresh
- 1 (8 ounce) salmon fillets, pin bones removed
- 1⁄2 lemon, sliced thinly
- 1 tablespoon white wine
Directions See How It's Made
- Take a 15 by 36-inch piece of parchment paper and fold in 1/2 like a book. Draw a large 1/2 heart on paper with fold of paper being the center of the heart. Cut out heart and open.
- Lay fennel, leeks, carrots, and snow peas on parchment in center to 1 side of fold. Mix together salt, pepper, and dill. Sprinkle vegetables with 1/2 of salt, pepper, and dill. Lay salmon on top of vegetables and season with remaining salt, pepper and coriander.
- Top with the lemon and sprinkle with wine. 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. Once you reach the end tip, twist several times to secure tightly.
- Place on microwave safe plate and cook for 4 minutes, on high in microwave, or until fish reaches 131 degrees. Open parchment carefully and serve for a complete meal.