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Salmon: Salmon with Fresh Dill en Papillote

Source of Recipe


The Seattle Times






List of Ingredients



• 2 lbs. salmon fillets, skinned, cut into 6 equal-size pieces
  
• Aluminum foil or parchment paper
  
• 4 carrots, peeled and trimmed
  
• 3/4 lb. mushrooms
  
• 6 Tbsp unsalted butter, divided
  
• Juice of 1 lemon
  
• 3/4 cup green onions, cut into 2-inch lengths
  
• 1/2 tsp salt
  
• Freshly ground black pepper, to taste
  
• 4 Tbsp chopped fresh dill
  
• 6 Tbsp finely chopped shallot
  
• 6 Tbsp dry white wine
  






Instructions



1. Holding a knife at a 45-degree angle, cut each piece of salmon into 4 thin slices. Spread a large sheet of aluminum foil or parchment paper on a flat surface. Invert a 12-inch round pan on the parchment paper and trace around the pan with a sharp knife to make a 12-inch circle. Repeat until there are six of them.
   
   
2. Cut the carrots crosswise into 1-inch lengths. Cut each piece lengthwise into match-stick strips. Cut off and discard the stems of the mushrooms and slice the caps thinly.
   
   
3. Heat 2 tablespoons of butter in a frying pan over medium-high heat. Add the mushrooms and lemon juice. Cook, shaking the pan and stirring for 1 minute. Add the carrots, green onions, salt and pepper; cover and cook for 7 to 8 minutes. Sprinkle with dill and stir well. Cover and set aside.
   
   
4. Melt 4 tablespoons of butter. Brush parchment rounds with melted butter. Spoon equal portions of the carrot mixture on each disk slightly below the center, leaving a margin large enough to fold over.
   
   
5. Lay 4 thin slices of salmon over each mound of vegetables. Sprinkle each serving with 1 tablespoon of shallots, 1 tablespoon of wine, and salt and pepper to taste. Fold the parchment to completely enclose the contents while leaving some room for expansion. Crimp the seal as tightly as possible. Arrange the packages on a baking sheet and bake in a preheated 450-degree oven for 12 minutes.
   
   Makes 6 servings.