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Author Notes: I don’t make salmon a lot, but this is the way I usually prepare it. Using the parchment is a fun technique. My recipe is adapted from Cape Fox Salmon en Papillote from the cookbook Pierre Franey’s Cooking in America, the companion book to the Public Television series back in the ‘90s. It’s one of my favorite books, loaded with great food stories and recipes from all over America. I loved watching Pierre Franey on t.v. He possessed tons of experience, great skill and enthusiasm for all things food, and was a great teacher. —mrslarkin
- parchment paper or aluminum foil
- 1/2 cup julienned carrot
- 1/2 cup julienned fennel bulb
- 1/2 cup julienned shallot
- 1/2 cup dry white wine
- 4 tablespoons unsalted butter, softened
- 4 salmon fillets, about 5 or 6 ounces each
- sea salt or kosher salt
- 1/2 teaspoon grains of paradise, ground, or fresh cracked black pepper
- 1/2 teaspoon juniper berries, ground (optional)
- 1/4 cup chopped fresh dill (or the fronds from the fennel bulb)
- Preheat oven to 450 degrees F.
- Season salmon fillets with some salt, grains of paradise and juniper berries.
- Prepare four 12-inch pieces of parchment paper or heavy-duty aluminum foil, cut into 12” rounds. You can also use a double layer of regular aluminum foil. Set aside.
- In a medium saucepan, bring the vegetables and wine to a boil. Reduce by half. Bring the saucepan off the heat, and stir in 2 tablespoons of the butter.
- Spread about a half-tablespoon softened butter on each piece of parchment/foil. Place salmon just below the center of the parchment/foil. Place some of the vegetable mixture over. Sprinkle with salt, grains of paradise (or pepper), and juniper berries.
- Fold over the top of the parchment/foil, like a pizza calzone, and fold and crimp along the edges to seal tightly. Place packages on a baking sheet and bake for 10 minutes.
- When done, carefully tear open the top of the parchment/foil (I use kitchen shears) and sprinkle the salmon and veggies with a little fresh dill.
- This recipe was entered in the contest for Your Best Salmon
It's a little Spanish, a little Italian, and a lot wonderful
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