My Favorite Recipes

Papillote of Salmon and Summer Vegetables (Salmon in Parchment Paper)

4 servings

1 1/4 - 1 1/2 pounds salmon filet, skinless, cut into 8 equal slices (about 1/2 inch thick)

4 ears corn on the cob

1 pound peas in the shell, or 1 cup frozen baby peas, or 1 pound fresh snow peas

1 bunch rosemary

2 tablespoon butter, unsalted

1 lemon, juice and zest

Salt and fresh ground black pepper to taste

1 tablespoon capers

2 tablespoon extra virgin olive oil

1/2 teaspoon coarse sea salt (optional)

Preheat oven to 400 degrees

1. For the salmon: Fold each slice of salmon back onto itself, and skewer with a sprig of rosemary. It will have the shape of a horseshoe. Season with salt and pepper (see step 4 regarding seasoning). Set aside.

2. For the vegetables: Cook the corn on the cob in boiling salted water for about 5 minutes. Chill in ice water, then cut the kernels off the cob and set aside. Shell the peas, mix with the corn, season with salt and pepper, and aside.

3. To assemble: tear off 4 sheets of aluminum foil (about 12 inches square), and lay out on the counter. Divide the corn mixture evenly and place in the center of each piece of foil. Place 1/2 tablespoon of butter on the top of the corn, and then lay the salmon slices on top. Squeeze the lemon juice evenly over the salmon, then sprinkle with the lemon zest, olive oil, and then the capers, then fold the foil over onto itself and seal the edges to form a packet.

4. Place the packets onto one or two of the baking sheets, and bake in the oven for about 10 minutes, or until puffed. Remove from the oven and serve immediately. Pass the coarse sea salt at the table and enjoy crunchy texture this seasoning can give to the fish. Remember not to season the salmon with the salt before cooking if you are using the sea salt at the table.