Delicious Salmon Recipe

This recipe was forwarded to me in an email and it was so delicious that even my husband, who is no big fan of salmon raved about it so I decided to post it.

I put off making it because it really looked like it was going to be very time consuming, but it went fast and really smoothly. It didn't occur to me that I should have taken a picture of it until after we ate because it was also very pretty.

Live and learn. Sigh.

Now that the farmers are bringing their fresh vegies to market (and if you are lucky like me) along with the guy from Alaska with the fresh caught salmon, you can use almost all fresh ingrediants making it that much tastier.

For the record, I omitted the salt when called for in the recipe

Enjoy!

Salmon in Parchment Paper

Ingredients:

1/4 C extra virgin olive oil, plus more for the parchment paper,
four 7-8 oz salmon fillets, skin removed
salt and freshly ground black pepper
1 medium carrot, cut into thin matchsticks
1 large leek, white part only, cut into thin matchsticks
1 small zucchini, cut into thin matchsticks
2 Roma or plum tomatoes, seeded and chopped
1/4 cup minced shallots
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh tarragon
1/4 cup dry white wine
lemon wedges, for serving (I squirted lemon on the mix of veggies and used a wedge to bake with each fillet/veg mix)
 
Directions

Position racks in the center and top third of the oven and preheat to 375.  Cut four 14 inch wide pieces of parchment paper and fold each in half lengthwise.  Cut out a wide curve from each piece of paper so when it is unfolded you have a heart shape about 12 inches.
 
Brush each piece of parchment with oil. Place a salmon fillet on the bottom half of each heart and season with salt and pepper to taste.
 
Mix the carrot, leek, zucchini, tomatoes, shallots, parsley, and tarragon in a medium bowl, and season lightly with salt and pepper.  Divide the veggies evenly over the top of each fillet.  Drizzle 1 Tablespoon each of olive oil and wine over each fillet. 
 
Fold the top half of each heard down, and crimp the edges tightly to seal. (The packets may be made up to 3 hrs ahead and refrigerated until ready to bake.)
 
Place the parchment heats on 2 baking sheets.  Bake until the parchment is lightly browned, about 12 minutes for medium-rare salmon.
 
Place each parchment heat on a dinner plate.  Serve immediately with lemon wedges.