This French style of cooking uses parchment paper packets to steam fish, vegetables or shellfish, locking in the flavours and juices. You can eat right out of the packet.
- Portion size 4 servings
- Credits : Canadian Living Magazine
Ingredients
Method
Cut 24- x 15-inch (60 x 38 cm) rectangle of parchment paper. Fold in half crosswise. Trim off corners to cut out folded half-heart shape. Repeat 3 times. Unfold each to make 4 large paper hearts.
Place salmon fillet on centre of 1 side of each half. Sprinkle each with 1/4 tsp salt and pinch pepper.
Top each with 1/4 cup each of the leeks, red pepper and carrots. Divide butter and lemon juice over each. Top with dill sprig.
Fold paper over. Starting at rounded end, fold over edge, overlapping and pleating to enclose. Twist pointed end to secure.
Bake packets on large rimmed baking sheet in 400°F (200°C) oven for 10 minutes. Remove from oven; let stand for 5 minutes. To serve, cut or tear open packet, being careful to avoid escaping steam.
Photography: Jim Norton
Nutritional facts Per serving: about
- Sodium 750 mg
- Protein 35 g
- Calories 407.0
- Total fat 26 g
- Potassium 761 mg
- Cholesterol 121 mg
- Saturated fat 9 g
- Total carbohydrate 7 g
%RDI
- Iron 9.0
- Folate 25.0
- Calcium 4.0
- Vitamin A 66.0
- Vitamin C 78.0
