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Categories:Viewed: 41 - Published at: 8 years ago
Ingredients
- 2 salmon fillets, each about 8 ounces
- Salt and freshly ground black pepper
- 2 tablespoons butter
- 1 small carrot and 1 small stalk celery, each peeled and grated
- 4 large mushroom caps. thinly sliced
- 2 scallions, cut into 3 inch julienne
- 1/4 cup heavy cream, fish stock or lemon juice
Method
- Preheat the oven to 325 degrees.
- Butter 2 pieces of foil or parchment paper and set aside.
- Season salmon with salt and pepper.
- Saute the vegetables in the butter for 2 to 3 minutes just until they begin to get tender.
- Add the cream and cook until most of it has been absorbed by the vegetables; season with salt and pepper.
- Place each salmon fillet on the piece of buttered parchment or foil and top with cooked vegetables.
- Seal the salmon and place the pouch on a baking sheet.
- Bake for 10 minutes.
- Remove the pouches from the oven transfer the salmon, vegetables and their juices to a heated plate.
- Serve as is just with French bread or with a side dish of cucumber curls and mint.
