Continuing with the winning salmon (or “pretty pink fish”) trend, yesterday I tried salmon and carrots en papillote.
Maple Dijon Salmon with Matchstick Carrots en Papillote
4 salmon portions (skin on or off)
1 – 1 1/2 cups julienned carrots
1 lemon, zested, juiced and cut into 1/8s
1 tbsp grainy Dijon mustard
2 tbsp maple syrup
Cut parchment paper into circles about 10″ in diameter (fold squares in half and cut out half-circles, then unfold). Stir together lemon zest, juice, mustard, and maple syrup and coat salmon with it.
Place 1 portion of salmon on fold of parchment paper circle, pile 1/4 of carrots and 2 pieces of lemon on top. Form parchment paper “package” by joining sides of parchment together and then folding the sides over tightly several times; repeat around the whole edge of the parchment paper until it is tightly sealed.
Repeat to make the other 3 packets then place on a baking sheet and bake in 375°F oven for 12-15 minutes.
Ben. Ate. Every. Last. Bite.
I still don’t know what’s gotten into him, but I’m going to ride this wave while it’s here!