Salmon with Julienne Vegetables
Papillottes Put the Meal in a Packet
For a delicious dinner fit for company, nothing beats salmon papillottes. Easy to put together ahead of time, these salmon and fresh vegetable packets leave you free to enjoy your guests while dinner is cooking. Serve up some wild rice and you have a complete, delicious meal.
To serve, open the packets slightly, flare back the foil, and serve on individual plates. Pass the White Butter Sauce.
Papillottes of Salmon with Julienne Vegetables
- 1½ pounds skinless salmon fillets
- 1 medium turnip
- 2 small or 1 large leek
- 1 yellow squash
- 1 green zucchini
- 2 carrots
- ¼ pound mushrooms
- 12 snow peas
- ¼ cup baby peas
- 6 ounces fresh spinach
- Salt, freshly ground pepper
- 4 tablespoons melted butter
- 2 tablespoons each chopped fresh chives and parsley
- 4 generous sprigs of dill, tarragon, chervil or other fresh herbs
- 4 tablespoons dry white vermouth
- White Butter Sauce
To prepare salmon, check for bones and remove with tweezers. Cut salmon fillets on the diagonal into 1” slices. Julienne-cut turnip, leeks, squash, zucchini and carrots. Wash mushrooms and cut into thin slices. Remove string from snow peas. Remove stems from spinach, wash thoroughly and cut into ½” ribbons.
Bring 2 quarts of water to a boil. Cook vegetables in boiling water just until crisp-tender. Remove and refresh under cold water. Do not overcook. (Vegetables can be prepared ahead.)
To assemble the packets, Place sheet of foil, shiny side down, on work surface. Lightly brush with butter. Place a quarter of the spinach in a small mound in the center of the foil. Arrange a few salmon slices on spinach and season with salt and pepper. Dot lightly with butter and sprinkle with chopped fresh herbs Arrange a quarter of each vegetable on top of the salmon. Sprinkle with more salt and pepper, chopped herbs, melted butter, 1 tablespoon vermouth and a sprig of dill. Wrap up mixture with foil, deli-wrap style, to completely seal the contents. Place in a 350 degree oven and bake for 30 minutes.
Serve with White Butter Sauce.
White Butter Sauce
- 4 shallots, finely chopped
- ¼ cup dry white wine
- ¼ cup white wine vinegar
- 2 tablespoons heavy cream
- 2 sticks unsalted butter, cold and cut into 4 small sticks
- Salt and white pepper to taste
Combine shallots, wine and vinegar in a small saucepan and cook over medium heat until reduced to 1-2 tablespoons. Add cream and bring to a simmer over medium heat. Turn heat to high and add cold butter, all at once. Whisk sauce constantly until all butter is melted. Season to taste with salt and pepper.
Try another great salmon recipe, on the grill, with Easy Grilled Salmon.
