Salmon with vegetables in parchment.
Having my blog has introduced me to wonderful peoples around the globe. One of them is the owner/chef of La Serviette Blanche in Cannes. Eliane prepares wonderful recipes with stunning pictures of her great dishes she prepares.
The below recipe is an adaptation of one of La Serviette Blanche meals. Easy to assemble, delicious and quite light. I served with Lemon butter rice, I had to incorporate butter somehow in my cooking .
I used champagne because I had it in the refrigerator, good white wine would be perfect also.The lemon-parsley butter can be prepared and stored in the freezer. I like to make small rounds and used them as needed.
Tonight’s August 21, 2013 dinner:
4 Salmon Fillets, skinless
Brown mushrooms, washed, stem removed and sliced
Shallots, finely sliced
Champagne or White Wine
Salt and pepper
Lemon- Parsley butter
Preheat oven at 375 °.
Place a large piece of parchment paper on the counter. Arrange a layer of snap peas, mushrooms, shallots, lemon zest. Top with salmon fillets. Sprinkle salt and pepper and drizzle with olive oil.
Start folding the parchment paper. Before completely sealing it add some champagne or white wine and completely seal the salmon pockets.
Bake in the hot oven for 25 to 30 minutes.