SALMON EN PAPILLOTE
This recipe comes from Pillsbury Classic Cookbooks, #279, May 2004, 'fish & Chicken.' Haven't made it yet, but it sounds too good not to pass along!
Provided by Sydney Mike
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F, then cut four 15" rounds of parchment paper. Fold each in half, then unfold & lightly brush 1/2 tsp oil onto each parchment round to within 1" of the edge.
- Arrange potato slices evenly on half of each parchment round, & sprinkle with half of the salt & pepper.
- Put salmon on top of that, & sprinkle the remaining salt & pepper, before doing a final top-off with the carrots, tomatoes & 2 herb sprigs.
- To seal each packet, fold untopped side of parchment round over the topped side. Fold open edge over several times, folding & twisting until packet is completely sealed. Place packets on ungreased cookie sheet.
- Bake in oven for 15-20 minutes, depending on the thickness of the filets. Carefully unwrap 1 packet to check if fish flakes easily with fork. If not done, re-wrap & continue baking.
- Remove packets from oven & let stand 5 minutes before serving.
- Place packets on individual serving plates, then cut an X-shaped slit in the top of each packet. Carefully tear back the paper to serve.
Nutrition Facts : Calories 256.4, Fat 6.5, SaturatedFat 1, Cholesterol 59.1, Sodium 395.4, Carbohydrate 23.7, Fiber 3.9, Sugar 3.7, Protein 25.6
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