Title: Salmon and Vegetables En Papillote
Categories: Fish Salmon
Yield: 4 Servings

4		1inch thick salmon fillets
3	tb	Unsalted butter
1/2	lb	Shiitake or Portobello
		Mushrooms, cut julienne
3		Shallots, peeled, sliced
1	ts	Coarse salt
1/2	ts	Finely ground black pepper
1	sm	Chayote, seeded, cut
		Julienne
1/4	c	Dry white wine
3		Sprigs epasote, leaves
		Roughly chopped
1/2		Lemon, juiced

Preheat oven to 375 degrees. Cut out 4 heart shapes from parchment or foil, each 14 inches wide by 9 inches long. Lightly butter foil, if using. Place seasoned salmon on 1 side of parchment or foil. Heat medium skillet on medium high heat. Add butter and melt. Add mushrooms and saute until slightly golden. Add shallots, salt and pepper. Cook 2 minutes. Add chayote and wine. Cook until almost dry. Add epasote and lemon juice. Cool. Divide mixture between salmon fillets, mounding slightly. Fold second half of parchment over salmon, enclosing completely. Fold edges over to secure tightly.

Place parchment packages on baking sheet. Bake until packets are puffed and salmon is cooked through, about 10 minutes.

Yield: 4 servings

From: Sylvia Steiger Date: 24 Oct 97

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