Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Salmon and Chanterelles in Parchment




Source of Recipe


Sunset Magazine






List of Ingredients



• 1 cup thinly sliced leek, (about 4 oz), white and pale green parts only
  
• 4 pieces boned, skinned salmon fillets (about 6 oz each)
  
• 1/2 lb fresh chanterelle mushrooms, cleaned and sliced
  
• 2 tsps olive oil
  
• 1/4 cup dry white wine
  
• salt
  
• freshly ground black pepper
  






Instructions



1. Cut four 13 x 15-inch rectangles of cooking parchment or foil. Fold each rectangle in half crosswise; starting from fold, cut out a half-heart 7" wide and 13" long. Open each and lay flat. Divide leeks equally among hearts, mounding them on one half of each.
   
2. Rinse salmon and pat dry. Place one piece on each mound of leeks. Top equally with chanterelles. Drizzle each stack with 1/2 tsp olive oil and 1 T wine; sprinkle generously with salt and pepper.
   
3. Fold bare half of each parchment heart over fish and vegetable stack so that cut edges meet evenly. Fold and pleat packet edges to seal: starting at top of heart, fold a 1/2" section of edge up and in; holding this section down, fold next section up and in, slightly overlapping first to form a pleat. Continue folding and pleating edge until you reach bottom of heart; twist point to secure. Transfer packets to a 14 x 16-inch baking sheet.
   
4. Bake in a 400 degree oven until a thermometer inserted through parchment into center of fish reaches 140 degrees, about 10 minutes.
   
5. Place each packet on a dinner plate. Open at the table, taking care to avoid steam. Add salt and pepper to taste.
   






Final Comments


Servings: 4