Salmon en Papillote the Editors of Publications International, Ltd.
Salmon en Papillote
Makes 2 servings
|1||teaspoon extra-virgin olive oil|
|1/8||teaspoon black pepper|
|1/2||cup uncooked couscous|
|1||small yellow squash, cut into julienned strips (1 cup)|
|1/2||pound fresh salmon fillet, bones removed and cut into 2 pieces|
|1/2||cup peeled and diced plum tomatoes|
|2||teaspoons each chopped fresh dill and chopped fresh tarragon, divided or 1/4 teaspoon each dried dill weed and dried tarragon leaves, divided|
|2||teaspoons each chopped fresh chives and chopped fresh parsley, divided|
|Dilled Wine Sauce|
- Preheat oven to 350°F. To prepare couscous, combine water, oil, salt and black pepper in small saucepan with tight-fitting lid. Bring to a boil. Add couscous and mix well. Cover and remove from heat. Let stand 5 minutes or until all liquid is absorbed.
- Cut parchment paper into two 12-inch squares. Fold in half diagonally and cut into half-heart shapes. Unfold hearts and spoon 1/2 cup couscous on one side of each heart. Top each with 1/2 cup squash, 1 piece salmon, 1/4 cup tomato and 1 teaspoon each dill, tarragon, chives and parsley. To seal packages, brush outer edges of hearts with beaten egg. Fold over again, making half-heart shapes; press edges together, crimping tightly with fingers. Place packages on ungreased baking sheet; bake 14 minutes. Meanwhile, prepare Dilled Wine Sauce.
- To serve, place each package on large plate and cut an "X" in top. Fold corners back and drizzle sauce over each serving. Garnish with edible flowers, such as pansies, violets or nasturtiums, if desired.
|Serving Size:||includes 1/4 cup sauce|
|Calories from Fat||26 %|
|Total Fat||14 g|
|Saturated Fat||3 g|
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