Papillotte of Salmon, Vegetables and Herbs For the herb drizzle: 1 tbsp. each chopped fresh rosemary and basil 1 tbsp. thyme 2 cloves garlic, finely chopped 2 green onions, both white and light-green parts, chopped 1 tsp. kosher salt 1/2 tsp. black pepper 1 tsp. sugar 2 tbsps. fresh lemon juice
For the packet: 2 medium red potatoes, sliced 1/4-inch (0.6-cm) thick, parboiled 5 minutes 1 red bell pepper, seeded, cored and cut into very thin strips 1 carrot, peeled and thinly sliced 1 large zucchini, thinly sliced 1 medium leek, white part only, thinly sliced 12 ozs. skinless salmon fillet, sliced on the bias into 1/2 inch slices 1 large lemon, cut into 8 slices salt and freshly ground black pepper 2 tbsps. unsalted butter, cut into 8 pieces chopped flat-leaf parsley (optional) Set an oven rack on the middle level and preheat oven to 425 degrees For the herb drizzle: Combine all the ingredients in a small bowl. Set aside. For the packet: In a small bowl, toss the parboiled potatoes with 1 tbsp. of the herb drizzle. Set aside. In a large bowl, toss the pieces of bell pepper, carrot, zucchini and leek with 2 tbsps. of the herb drizzle. Set aside. Tear two pieces of aluminum foil 22 inches long, and two pieces 24 inches long (you'll be making one package for each serving). Place one shorter piece of foil on the counter. Overlap half the drizzled potato slices in a line down the centre, leaving a 4-inch border on each end and 2-inch borders on the sides. Top with half the remaining vegetables. Lay half the salmon slices over the julienned vegetables to cover them. The salmon slices should not quite touch each other. Spoon the remaining drizzle over the salmon slices. Place one lemon slice on top of each salmon slice. Sprinkle with salt and pepper to taste and dot each salmon slice with one bit of butter. Place a longer piece of foil on the top and mould it over the packet ingredients. Starting with one of the long sides, fold the bottom foil edge 1/2 inch over the top foil edge and seal firmly with index finger. Make another 1/2-inch fold and seal firmly. Repeat until you reach the enclosed mound. Seal the other long side. Seal the ends in the same fashion. Repeat step three with the remaining foil pieces and food. Place the sealed packets on a rimmed baking sheet pan and bake for 10 to 12 minutes. (The packet will puff up during baking.) Transfer to a work surface and, being careful to avoid the escaping steam, use scissors to open a rectangle in the top of each packet. Carefully transfer a packet onto a plate, and, using a spatula, ease its contents onto the plate while pulling the foil away. Garnish with chopped parsley if desired. Serve immediately. Makes 2 servings. [Non-text portions of this message have been removed] ------------------------ Yahoo! Groups Sponsor --------------------~--> Something is new at Yahoo! Groups. Check out the enhanced email design. http://us.click.yahoo.com/SISQkA/gOaOAA/yQLSAA/9rHolB/TM --------------------------------------------------------------------~-> Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/HERB-RECIPE/ <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
