Nutrition & Diet Coach

Peggy Korody North San Diego Registered Dietitian Nutritionist

SALMON EN PAPILLOTE

Written By: Peggy Korody - Feb• 09•12

February could be considered the “romantic” month, with Valentine’s Day just around the corner.  If you don’t want to fight the crowds this Valentine’s Day, why not surprise your special someone with this make-ahead entrée.  I like to serve it with a green salad and brown-and-wild rice.  You may want to finish the dish off with a chocolate mousse served in a fine china coffee cup.  I hope you enjoy and have a special evening.

 

Serving Size: 4

 

1 ½ pounds skinless salmon fillets, cut into 4 equal-size pieces

2-3 tablespoons unsalted butter, divided

8 oz. pkg. mushrooms

Juice of 1 lemon

1 cup shredded carrots

1 cup broccoli slaw

1 bunch green onions, cut into 2″ lengths, then quartered lengthwise

Salt and freshly ground black pepper

4 tablespoons fresh dill weed, chopped (or 2 tablespoons dried)

4 tablespoons shallots, chopped

4 tablespoons champagne or dry white wine

 

Preheat the oven to high (500° F).

 

Spread a large sheet of parchment paper or heavy duty aluminum foil on a flat surface.  Invert a 12-inch-round cake pan on the foil and trace around the pan with a sharp knife to make a 12-inch circle.  Repeat this until you have four of them.

 

Cut off and discard the stem of each mushroom and cut the cap crosswise into thin slices (see tip).

 

Heat 1 1/2 tablespoons of the butter in a frying pan over medium-high heat.  Add the mushrooms and lemon juice.  Cook, shaking the pan and stirring, for 1 minute.  Add the carrots, broccoli, green onions, and salt; cover and cook for 5 minutes.  Sprinkle the dill on top and stir well.  Cover and set aside.

 

Melt the remaining butter in a small saucepan.  Place the parchment or foil rounds on a flat surface and brush them with the melted butter.  Spoon equal portions of the mushroom/carrot/broccoli mixture on each disk slightly below the center, leaving a margin large enough to fold over.

 

Lay a slice of salmon over each mound of vegetables.  Sprinkle each serving with a tablespoon of shallots, a tablespoon of champagne or wine, and salt and pepper.

 

Fold the parchment or foil to completely enclose the contents, while leaving some room for expansion.  Crimp the edges and seal as tightly as possible. Arrange the packages on a baking sheet and bake for 8 minutes.

 

MAKE AHEAD: this is a great dish for entertaining, because you can do everything ahead of time and just pop the packets in the oven when ready to eat.  I just add a couple more minutes, if cooked cold from the fridge.

 

TIPS:  I like to use wild-caught salmon – for flavor and health.  Farm raised salmon has “color added” and once cooked the color fads because it is cooked off, while wild-caught salmon will retain its color.

 

VEGGIE TIP: I use an egg slicer to quickly slice the mushrooms and get a uniform slice size.  Did you know that mushrooms contain vitamin D?

You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.