Recipe - Salmon And Vegetables En Papillote

4 Salmon Fillets (1 Inch
Thick)
3 tablespoon Unsalted butter
One half pound Shiitake or Portobello
mushrooms; cut julienne
3 Shallots; peeled, cut or sliced up
1 teaspoon Coarse salt
One half teaspoon Black pepper; finely ground
1 small Chayote; seeded, cut
Julienne
One fourth cup Dry white wine
3 Sprigs epasote; leaves
roughly chopped
One half Lemon; juiced

Preheat oven to 375 degrees. Cut out 4 heart shapes from parchment or foil,
each 14 inches wide by 9 inches long. Lightly butter foil, if using. Place
seasoned salmon on 1 side of parchment or foil. Heat medium skillet on
medium high heat. Add butter and melt. Add mushrooms and saute until
slightly golden. Add shallots, salt and pepper. Cook 2 minutes. Add chayote
and wine. Cook until almost dry. Add epasote and lemon juice. Cool. Divide
mixture between salmon fillets, mounding slightly. Fold second half of
parchment over salmon, enclosing completely. Fold edges over to secure
tightly. Place parchment packages on baking sheet. Bake until packets are
puffed and salmon is cooked through, about 10 minutes. Yield: 4 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 10/29/96 show
Recipe By : Too Hot Tamales Show #Th6304

Posted to MCRecipe Digest V1 #278

Date: Mon, 04 Nov 1996 20:45:47 0600

From: Pat Asher asher@mcs.com