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SALMON EN PAPILLOTE

Most-heat cooking steams the fish and vegetables
that are sealed in parchment paper.
This recipe requires little or no fat at all.
It serves one and can be doubled, tripled, etc.

Parchment paper
1 8-ounce salmon fillet
1 bunch fresh spinach or a handful from a bag of pre-washed
1 small carrot, julienned
1 small zucchini, julienned
1 small yellow squash, julienned
2 tablespoons dry, white wine
2 sprigs fresh dill
Salt & pepper
1 tablespoon butter, optional

This first step is optional: fold parchment paper in half
and cut half of a heart. Unfold paper and you'll have a whole heart.

Otherwise, simply fold paper in half.
Unfold and spray the top-side with non-stick cooking spray.
Atop one half, create a bed of spinach over which
lay the remaining ingredients.

Fold over other half, line up the edges of the paper
and fold the edges to seal everything in.
We do not want to lose any steam that will be created
from the wine and the natural juices of our ingredients/

Place on a baking sheet or in a casserole dish.
Bake in a 400-degree oven for 12 to 15 minutes,
depending on the thickness of your fish fillet.

Remove from oven. Cut a slit on top with a knife.
Be careful not to burn yourself with the hot steam.
Peel paper back. Served as is on a plate or transfer to a plate,
discarding the paper altogether.

Pour any natural juices left over fish.
Serve with a starch of your choice.


Comments: Send us comments about this recipe steve@pulpkitchen.com