Seder Menu: Salmon en Papillote with Root Vegetables

By The Canadian Living Test Kitchen

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Seder Menu: Salmon en Papillote with Root Vegetables

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	358358 cal
pro	31 g31g pro
total fat	18 g18g total fat
sat. fat	3 g3g sat. fat
carb	16 g16g carb
fibre	3 g3g fibre
chol	84 mg84mg chol
sodium	267 mg267mg sodium
% RDI:	-
calcium	77 calcium
iron	99 iron
vit A	6262 vit A
vit C	4040 vit C
folate	3838 folate

More great recipes from this menu:

You can wrap the vegetables with the salmon early in the day, then drizzle with the wine mixture just before baking. Place the package on a long platter and open it at the table to tempt your guests with a wave of herbal aromas. Baby New Potatoes are the perfect accompaniment.

Ingredients

2 large carrots 2 2large carrotcarrots
2 large parsnips 2 2large parsnipparsnips or kohlrabi
1/2 rutabaga 1/2 1/2rutabaga
2 celery stalks 2 2celery stalkcelery stalks
1 tbsp chopped fresh parsley 1 1tbsp tbspchopped fresh parsley
1 tbsp chopped fresh thyme 1 1tbsp tbspchopped fresh thyme
3 lb salmon fillets 3 3lb lbsalmon filletsalmon fillets
8 thin lemon slices 8 8thin lemon slices
1/4 cup white wine 1/4 1/4cup cupwhite wine or lemon juice
1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
1 clove garlic , minced1 1clove garliccloves of garlic, minced
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper

Preparation

Peel and cut carrots, parsnips and rutabaga into 2- x 1/4- x 1/4-inch (5 cm x 5 mm x 5 mm) sticks. Cut celery into similar-size sticks.

In large pot of boiling water, blanch vegetables until tender-crisp, about 2 minutes. Drain and chill in cold water; drain and pat dry.

Centre 30-inch (75 cm) long piece of parchment paper crosswise on large rimmed baking sheet; arrange vegetables in centre, same length as salmon. Sprinkle with parsley and thyme.

Cut salmon crosswise into 8 pieces; arrange over vegetables as though still whole. (Make-ahead: Wrap paper loosely over salmon, cover with plastic wrap and refrigerate for up to 6 hours; increase cooking time by 5 minutes.) Arrange lemon on salmon.

In small bowl, whisk together wine, oil, garlic, salt and pepper; drizzle over salmon. Fold short ends of paper over salmon; bring long edges together and fold tightly to form package. Secure with toothpicks if necessary.

Bake in 425°F (220°C) oven until vegetables are tender and fish flakes easily when tested, about 20 minutes.

Source : Canadian Living Magazine: April 2003