This is a very simple, delicious and fool-proof way to prepare salmon with vegetables. And, it looks fancy and festive, but it is so easy. You can use any combination of vegetables that suits your fancy. Listed below are some of the ones we commonly use, but you can substitute or include others such as, leeks, and snow peas, anything that can be cut into thin pieces so that it cooks rapidly. You can also substitute any other type of fish fillet that you might have on hand or can find, and you also might want to experiment with other herbs and spices.
Here are one possible set of ingredients per packet, i.e. per serving
one 8 oz salmon filet
¼ cup julienned carrots
¼ cup julienned green onions
¼ cup julienned broccolini
¼ cup julienned red or green pepper
1 Tbsp minced garlic
1 tsp olive oil
2 Tbsp dry white wine
basil ½ tsp dried or 1 tsp chopped fresh
2 lemon slices
3 pats of butter
salt and pepper to taste
1 egg beaten-to seal the packets
Place a salmon filet to the right of the center of a 15” square of parchment paper. Salt and pepper the filet to taste. Sprinkle the olive oil, garlic, and basil over the salmon. Arrange the julienned vegetables on top of the filet. Place two lemon slices and three butter pats on top. Sprinkle the wine over the top and add a little more salt and pepper to the top of the vegetables. Use a brush and the egg wash to paint the edge of paper all the way around to help seal the packet. Fold the left side of the paper over the fish and vegetables and start at the top left corner making small overlapping folds all the way around the three open sides. When you get to the final fold, turn it under to help keep it from unfolding. Prepare as many packets as you want servings and place on a baking sheet in a 400 deg oven for about 18-20 minutes. The fish will actually be done in about 15 minutes, but the veggies will benefit from the extra time, and the fish will remain moist and tender from the cooking method. To serve, place a packet on each plate along with whatever starch you are serving, and cut the packets open with a sharp knife so the contents can be removed to the plate. Enjoy.