Remove fish from foil	Papillotte of Salmon

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Papillotte of Salmon

Source: St. Louis Post-Dispatch, February 21, 1993

Yield: 4 servings

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Ingredients

• 1 3/4 lb skinless fresh salmon fillets

• Butter

• Salt

• Cracked pepper

• 6 Tbsp white wine

• 2 lemons, sliced

• 2 tomatoes

• 3/4 cup balsamic vinegar

• 2 Tbsp soy sauce

• 1 tsp chopped fresh parsley

• 8 basil leaves, chopped, or 1 Tbsp dried basil

• Cayenne pepper

• Cooked new red potatoes (for garnish)

• Cooked fresh green asparagus (for garnish)

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Preparation

Cut salmon into 4 pieces. Butter 4 (8 by 12 inch) rectangular pieces of aluminum foil or parchment paper. Place salmon in the foil. Season to taste with salt and pepper. Add white wine and lemon slices, dividing among the four pieces of fish.

Fold aluminum up around the fish; seal the edges. Bake in a preheated 450 degree oven 6 to 12 minutes or until done. (Time will vary depending on thickness of fish.)

Meanwhile, dip tomatoes for one minute in boiling water. Peel tomatoes, then cut in half and squeeze gently to remove seeds. Chop tomatoes. In bowl, mix chopped tomatoes, balsamic vinegar, soy sauce, chopped parsley and basil. Season to taste with cayenne pepper, black pepper and salt.

When fish is done remove it from foil; place each piece on a warm plate. Spoon salsa over fish. Garnish with new potatoes and asparagus.