En Papillote Salmon Packages
En Papillote Salmon Packages
Photography by Matthew Kimura
This recipe makes 4 servings
Ingredients
- 1 small fennel bulb 1 small fennel bulb
- 4 roasted red peppers , drained and sliced4 roasted red peppers, drained and sliced
- 4 salmon fillets , (about 1-1/2 lb/750 g total)4 salmon fillets, (about 1-1/2 lb/750 g total)
- 3 tbsp olive oil 3 tbsp olive oil
- 2 tbsp Pernod 2 tbsp Pernod or licorice flavoured liqueur
- 4 garlic cloves , minced4 garlic cloves, minced
- 2 tbsp chopped fresh Italian parsley 2 tbsp chopped fresh Italian parsley
- 1 tsp grated lemon rind 1 tsp grated lemon rind
- 1/2 tsp salt 1/2 tsp salt
- 1/2 tsp pepper 1/2 tsp pepper
- 4 lemon wedges 4 lemon wedges
Preparation
Cut stalks off fennel. Cut fennel in half crosswise; remove core. Cut each half into 8 thin slices. Place 4 slices in centre of each of four 18-inch (45 cm) long piece of parchment paper or foil. Sprinkle with red peppers. Top with salmon.
In small bowl, combine oil, Pernod, garlic, parsley, lemon rind, salt and pepper; spoon over salmon. Fold long edges of paper together, overlapping to seal; securely; seal ends and fold toward middle.
Bake on baking sheet in 425°F (220°C) oven for about 15 minutes or until fish is opaque and flakes easily when tested with fork. Serve with lemon wedges.
- Keywords : Main Course; Bake; Salmon; Fennel; Red pepper; Garlic;
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