Title: Salmon En Papillote
Categories: Fish Entree Diet Salmon
Yield: 2 Servings
| 2 | ts | Olive oil; divided |
| 1 | md | Carrot (about 4 ounces), cut into long matchstick pieces |
| 1 | md | Zucchini (about 5 ounces), cut into long matchstick pieces |
| 1 | md | Leek; cut into long matchstick pieces |
| 1 | tb | Minced shallots |
| 1/4 | c | Water |
| 1 | tb | Dry vermouth |
| 1 | ts | Dry vermouth |
| 1 | tb | Minced fresh parsley |
| 1 | tb | Lemon juice |
| 1 | ts | Grated lemon peel |
| 1 | ts | Dijon-style mustard |
| 1/4 | ts | Salt |
| 1/8 | ts | White pepper |
| 2 | | Salmon steaks (6 oz each) |
In 10-inch skillet heat 1 teaspoon oil over medium-high heat; add carrot,
zucchini, leek, and shallots and saute' until slightly tender, 3 to 4
minutes. Stir in remaining ingredients except fish and cook, stirring
occasionally, for 2 minutes. Preheat oven to 375 degrees F. Using pastry
brush, grease centers of two 15-inch-long sheets of foil with 1/2 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.