Salmon en papillote

2 servings

Ingredients

Quantity Ingredient
2 teaspoons Olive oil; divided
1 medium Carrot (about 4 ounces), cut into long matchstick pieces
1 medium Zucchini (about 5 ounces), cut into long matchstick pieces
1 medium Leek; cut into long matchstick pieces
1 tablespoon Minced shallots
¼ cup Water
1 tablespoon Dry vermouth
1 teaspoon Dry vermouth
1 tablespoon Minced fresh parsley
1 tablespoon Lemon juice
1 teaspoon Grated lemon peel
1 teaspoon Dijon-style mustard
¼ teaspoon Salt
⅛ teaspoon White pepper
2 Salmon steaks (6 oz each)

Directions

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 ½ 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.

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