One crucial detail I've found for this recipe is that fresh salmon makes all the difference. I first tried frozen from the freezer section, thawed it and followed the directions but it was no where near the juicy tender filet we made in class. Super disappointing. So I then gave the fresh fish a whirl. It's a HUGE difference. This fresh Salmon recipe is not only easy to make but it's life changing good!
Salmon en Papilotte
4-4oz Fresh Salmon Fillets Fresh Ground Salt & Pepper
1 Lemon - thinly sliced Parchment Paper (4-12x18 pieces)
1/4 cup Dry White Wine 4 teaspoons butter
Vegetables of Choice 8 Rosemary Sprigs (optional)
(I used mini sweet peppers)
Preheat over to 450 degrees
Rinse Salmon and pat dry with paper towels. Season with salt and pepper. Fold parchment paper in half. Place salmon by the middle of the center fold. Top with 2 lemon slices, fresh cut veggies and a teaspoon of butter. Splash wine on top (a tablespoon or so will do) Start folding at the side, overlapping until sealed. (note: we learned to make sure it's folded tight into a packet so it cooks evenly and stays tender)
Place on baking sheet. Roast 10 minutes, or until dish has steamed out and expanded. Transfer packets onto plates. Slit tops with a sharp knife. Gently open and enjoy the aroma.
This dish makes a great presentation and easy clean up!