Tuesday, June 18 2013, 10:48 AM MDT
Salmon With Leeks And Asparagus En Papillote
As aired on April 30, 2013
Recipe Courtesy of Chef Bryan Woolley
4 salmon fillets
1 1/2 cups grated carrots
1 leek, cleaned and sliced into thin strips
16 asparagus stalks (I simply divide one bunch of asparagus between the 4 fillets)
1/4 cup chopped parsley
1/4 cup chopped dill
salt and pepper to taste
1.) Preheat the oven to 400 degree’s.
2.) Divide the carrots, sliced leeks and asparagus between four parchment papers.
3.) Place the salmon fillets on top of the carrots, leeks, and asparagus.
4.) Divide and sprinkle the parsley and dill over the four fillets.
5.) Slice the lemon into thin slices and divide the slices between the four fillets.
6.) Salt and pepper to taste and drizzle the fillets with a little olive oil.
7.) Fold the parchment paper over on top of itself as if you a folding a piece of paper in half.
8.) Fold the edges up to seal the parchment pouch and place the pouches on a baking sheet.
9.) Place the baking sheet in the oven and bake the salmon pouches for about 15-20 minutes.
10.) Remove from the oven, allow them to rest for 5 minutes and serve with some roasted Klondike potatoes. Enjoy!
(Copyright 2013 Sinclair Broadcasting Group)