Salmon Fillet en Papillote with Julienne Vegetable

1/3 cup julienned fennel bulb
1/3 cup julienned leeks, white part only
1/3 cup julienned carrots
1/3 cup julienned snow peas
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon whole coriander seed, ground fine
1 (8-ounce) salmon fillet, pin bones removed
1 orange cut into wedges with white, pithy membrane removed
1 tablespoon dry vermouth

1. Take a 15 by 36-inch piece of parchment paper and fold in 1/2
like a book.
2. Draw a large 1/2 heart on paper with fold of paper being the
center of the heart. Cut out heart and open. Lay fennel, leeks,
carrots, and snow peas on parchment in center to 1 side of fold.
3. Mix together salt, pepper, and ground coriander. Sprinkle
vegetables with 1/2 of salt, pepper, and coriander.
4. Lay salmon on top of vegetables and season with remaining salt,
pepper and coriander. Top with the orange wedges and sprinkle with
vermouth. Fold other side of heart over fish and starting at top of heart
shape, fold up both edges of parchment, overlapping folds as you move along. Once you reach the end tip, twist several times to secure tightly.
5. Place on microwave safe plate and cook for 4 minutes, on high
in microwave, or until fish reaches 131 degrees. Open parchment
carefully and serve for a complete meal.

Recipe courtesy Alton Brown
Episode: The Pouch Principle


rtf format