Surmai Veggie Packets

1578636987exps81139.jpg

Why recepie famous for?

I feel the spirit of Julia Child when I make lemon-pepper salmon en papillote (in parchment). It’s the first French recipe I learned, and the delightful little packages are family-friendly.

Ingredients

2 tablespoons white veniger
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 medium sweet yellow peppers, julienned
2 cups fresh sugar snap peas, trimmed
SYURMAI
2 tablespoons white wine
1 tablespoon olive oil
1 tablespoon grated lemon zest
1/2 teaspoon salt
1/4 teaspoon pepper
4 salmon fillets (6 ounces each)
1 medium lemon, halved

Instructions


Preheat oven to 400°. Cut four 18x15-in. pieces of parchment paper or heavy-duty foil: fold each crosswise in half, forming a crease. In a large bowl, mix wine, oil, salt and pepper. Add vegetables and toss to coat.
In a small bowl, mix the first five salmon ingredients. To assemble, lay open one piece of parchment paper; place a salmon fillet on one side. Drizzle with 2 teaspoons wine mixture; top with one-fourth of the vegetables.
Fold paper over fish and vegetables; fold the open ends two times to seal. Repeat with remaining packets. Place on baking sheets.
Bake until fish just begins to flake easily with a fork, 12-16 minutes, opening packets carefully to allow steam to escape.
To serve, squeeze lemon juice over vegetables.

leave comments


Open Recipes