Salmon Fillet En Papillote - Alton Brown
"Just got my Alton Brown Good Eats cookbooks from Amazon... This is healthy and delicious! It's a big serving for one!"
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
1
ingredients
- 1⁄3 cup julienned fennel bulb
- 1⁄3 cup julienned leek, white part only
- 1⁄3 cup julienned carrot
- 1⁄3 cup julienned snow peas
- 1 teaspoon salt
- 1⁄8 teaspoon fresh ground black pepper
- 1⁄8 teaspoon whole coriander seed, ground fine
- 1 (8 ounce) salmon fillets, pin bones removed
- 1 orange, cut into wedges with white pithy membrane removed
- 1 tablespoon dry vermouth
directions
- Take a 15 by 36-inch piece of parchment paper and fold in 1/2 like a book. Draw a large 1/2 heart on paper with fold of paper being the center of the heart. Cut out heart and open.
- Lay fennel, leeks, carrots, and snow peas on parchment in center to 1 side of fold.
- Mix together salt, pepper, and ground coriander. Sprinkle vegetables with 1/2 of salt, pepper, and coriander.
- Lay salmon on top of vegetables and season with remaining salt, pepper and coriander.
- Top with the orange wedges and sprinkle with vermouth. Fold other side of heart over fish and starting at top of heart shape, fold up both edges of parchment, overlapping folds as you move along. Once you reach the end tip, twist several times to secure tightly.
- Place on microwave safe plate and cook for 4 minutes, on high in microwave, or until fish reaches 131 degrees. Open parchment carefully and serve for a complete meal.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
<p>Picture taken just for Zaar - mmmm milkshake...</p>
<p>I'm a brand new single mommy to my tiny perfect human, so thank you to everyone who takes the time to make and review my recipes - I try to send a zmail to each of you, but baby girl has a different idea.</p>
<p>I'm a good ol' prairie girl from Canada with one side of the family being Ukrainian/Slovakian and the other side is German/Russian. In other words, when we cook we take carbs, cover them in more carbs, fry'em and serve it smothered in onions and cream. <br />No pro chefs in my family, just grandmas and aunts and cousins and a mom that had me pinching perogies and stuffing strudel before I could form a complete sentence. <br />The most dreaded / laughed at phrase I say is, So last night, I invented this thing for supper... - I would probably publish more recipes if I actually remembered everything I put in or had an idea of how much I added!!</p>
