Salmon en Papillote with Saffron, Garlic, Julienned Vegetables, and White Wine

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Preparation info
  • Makes

    4

    Main-Course Servings
    • Difficulty

      Easy

Appears in
Cooking

By James Peterson

Published 2007

  • About

The only time-consuming step of this dish is julienning the vegetables. If you are pressed for time, you can leave them out.

Ingredients

  • Four 6- to 8-ounce salmon or other firm-fleshed fish fillets or steaks, skin removed
  • Salt
  • Pepper

Method

Season the fillets liberally on both sides with salt and pepper. Set aside.

In a small pot or medium saucepan, cook all the julienned vegetables in 2 tablespoons of the butter over medium heat, stirring regularly, for about 15 minutes, or until softened but not browned.

Place each fillet on a sheet of parchment paper as shown. Mound an equal amount of the vegetables on top of ea