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Salmon en Papillote (P, KLP, TNT)
Source: "Melting Pot Memories," by Judy Bart Kancigor
Serves: 6

6 salmon fillets
Scallions, julienned

Preheat oven to 450°F.

Cut 6 pieces of cooking parchment into 15"x12" rectangles. Fold each piece in half like a book, and trim the edges to form a half-heart shape. Open the parchment to form a full heart shape. Lightly brush each "heart" with oil.

Place a salmon fillet on the right side of one of the parchment "hearts." Top it with a portion of the julienned scallions, and sprinkle lightly with salt and pepper.

Fold the parchment over the fish so the cut edges meet. Starting at the top, fold the edges over twice so that the package is completely sealed. Repeat with the remaining salmon and parchment. Place the packages on a baking sheet, and bake for 10 minutes.

Poster's Notes:
I have a Salmon en Papillote recipe in my forthcoming cookbook. Baking in parchment is a wonderful method that allows the fish to cook in its own juices. Because paper does not conduct heat very well, the oven temperature is high in order for the heat to penetrate the paper and cook the fish. The presentation is dramatic, as the packages puff up during the cooking. (But be careful when opening the package--the released steam is really hot.)

Posted by Judy Bart Kancigor

Nutritional Info Per Serving: N/A