Salmon en Papillote:
4 sheets parchment, 12 x 16
¼ cup unsalted butter, melted
3 cups leeks, sliced and rinsed well
4 sprigs fresh thyme
4 salmon fillets, 6 oz. each, seasoned with kosher salt and freshly ground pepper, to taste
¼ cup Dijon mustard
2 Tbs. dry white wine
½ cup shallots, sliced
1 cup roma tomatoes, seeded and chopped
12 whole shiitake mushrooms, stems removed
4 lemon slices
Preheat oven to 450 degrees F. Fold each parchment sheet in half like a book. Draw a large heart half starting from the folded edge; cut out and unfold. Repeat with remaining sheets of parchment.
Lay parchment sheet open on work surface; brush liberally with melted butter, taking care to brush butter clear to edges. Place ½ cup leeks on right side of parchment at center, then top with a sprig of thyme. Top with seasoned salmon fillet. Blend mustard and wine together; brush this mixture liberally over fillet.
Top each fillet with 2 Tbs. shallots, ¼ cup tomatoes, 3 mushroom caps, and 1 lemon slice.
Fold the left side of parchment heart over fish. Match the edges and begin folding at the bottom of the heart, folding over approx. ½ inch edge, crimping folds approx. 1-2 inches as you move around the outer edge. Make sure all edges match and fold are tight; crease edges tightly with your fingernail.
Place salmon packets on two large baking sheets; bake approx. 10 minutes. (10 minutes per inch of fish) Packets will puff up – serve at once before they deflate! Let each person tear open their own packet.
Nutrition Facts (per packet)
365 calories; 37% calories from fat; 15 g total fat; 23 g carbs; 418 mg sodium; 3 g fiber. Enjoy! Chef Alli