Salmon en Papillote
Author: 
Recipe type: Fish
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 – 6 to 8 oz salmon
  • 1 carrot - shredded
  • 1 zucchini - shredded
  • 1 shallot – fine dice
  • 2 handful of tomatoes - quartered
  • 2 tablespoon olive oil
  • 2 tablespoon white wine or clam juice if you have it.
  • ½ cup of Israeli CousCous – precook just a few minutes to soften
  • salt and pepper to taste
  • 1 tablespoon of Dijon mustard
  • 2 tablespoon lemon juice
  • 2 springs of dill
Instructions
  1. Mise en place ~ Gather ingredients
  2. Preheat oven to 450°F
  3. large pieces of parchment on a sheet pan
  4. Par cook Israeli Couscous slightly.
  5. Shred carrot and zucchini
  6. Fine dice shallot
  7. Quarter cherry tomatoes
  8. Add white wine or clam juice
  9. Combine all with couscous
  10. Salt and pepper
  11. Spread Dijon on salmon
  12. A squeeze of lemon
  13. Add a sprig of dill.
  14. Add mixture to parchment, add salmon.
  15. Seal parchment – be sure it is sealed well – it must hold steam.
  16. Place in preheated oven for 10 minutes.
  17. Serve in parchment.
  18. Enjoy.
Notes
Rule of thumb is cook fish 10 minutes per inch.
Be careful when you open the parchment not to burn yourself.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/salmon-en-papillote/