Salmon En Papillote

Recipe and Photography by Chef Eric Gephart

• 5 oz portion Kvaroy Arctic Salmon

• 4 oz of thin sliced vegetables. The list below is an example but do not let this list limit you:

  carrots
  sweet peppers
  jalapeno
  mushrooms
  garlic
  sun gold tomatoes
  lemon Slices

• 2 teaspoons fresh dill

• 1 sprig fresh rosemary

• 2 teaspoons lemon juice

• 1 tablespoon white wine (Sauvignon Blanc)

• 1 tablespoon butter, unsalted

• 1/2 teaspoon salt, kosher

• 1/2 teaspoon black pepper, fresh cracked

• 1 large heart shaped cut out of parchment paper (as seen in video)

DIRECTIONS

Stabilize your grill at 425F. Place a half moon cast iron griddle of pan large enough to hold the filled parchment and allow it to come to temperature with the grill.

Butter the bottom and top inside of the parchment. Mix the herbs and vegetables, season them with salt and pepper and center them on the bottom half of the buttered parchment.

Top the herb and vegetable pile with your seasoned portion of salmon and top with thin sliced lemon, lemon juice and white wine.

Make a pouch with the parchment by crimping the sides so the steam can build up in the pouch and steam everything evenly. Butter the top and bottom of the parchment and place it on the hot cast iron

Close the dome and allow to roast for 10 minutes +- or until the salmon reaches an internal temperature of 130F.

Place the Salmon en Papillote on a presentation plate and cut the paper open with scissors as soon as possible to reveal the steam. Enjoy!