Alaskan Salmon En Papillote
4 Alaska salmon, skinless, 4 ounce fillets
4 parchment sheets (10x14)
4 kale leaves, shredded
1/2 cup red potatoes, sliced
1/2 cup yellow squash, sliced
1/2 cup zucchini, sliced
1/2 cup carrots, sliced
1/2 cup red onion, sliced
1 pint cherry tomatoes
1 cup sherry (see note below)
1/4 cup olive oil
1 teaspoon kosher salt
1 teaspoon black ground pepper
2 lemons, sliced
1 tablespoon thyme, fresh picked leaves
8 croutons, whole wheat toasted baguettes
Preheat oven to 375 degrees. Fold parchment sheets in half so that the new size is 10x7. Cut a half-heart shape from the folded side, using as much of the parchment as possible. Open parchment and place vegetables inside, dividing evenly between the four parchment sheets.
Place salmon fillets atop vegetables. Blend sherry, oil, salt, and pepper, divide equally between the four parchment preparations. Garnish with lemon slices and thyme.
Bring edges together and fold edges to seal in contents, starting with the rounded side of the parchment and ending at the point.
Once parchment pouch is completely sealed, bake for 15 minutes.
Carefully open with scissors and serve with rye toasts.
Note: As a substitute for sherry, use half cup each of apple cider vinegar and water, mixed together.
Recipe from Wild Alaska Salmon and Seafood Co.