Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 1
| Quantity | Ingredient | Add |
|---|---|---|
| 1 ½ tbsp. butter, cut into 3 equal pieces | ||
| 1 medium potato (about 6 oz), peeled and very thinly sliced | ||
| salt and pepper, to taste | ||
| 8 oz. boneless, skinless salmon | ||
| 1 plum tomato, thinly sliced | ||
| 2 fresh basil leaves or 1/4 tsp dried basil | ||
| 1 bay leaf | ||
| 2 tbsp. dry white vermouth or white wine |
Directions
- Preheat oven to 400 degrees.
- Arrange a 12-inch-by-20-inch rectangle of heavy-duty aluminum foil on a work surface, shiny side down.
- Spread one-third of the butter in a 3-inch circle in the center of the foil.
- Arrange the sliced potatoes, slightly overlapping, on top of butter. Season with salt and pepper.
- Place a second piece of butter on top of the potatoes.
- Place salmon fillet on top of butter. Season with salt and pepper.
- Arrange the sliced tomatoes, basil and bay leaf on top of the salmon.
- Place the third piece of butter on top and season with a little more salt and pepper.
- Bring together the short edges of the foil rectangle high above the salmon. Crimp or pleat the edges to seal.
- Pour vermouth or wine over the fish, then crimp the top edges of the foil to seal, forming an airtight package.
- Place the package on a baking sheet in the preheated oven.
- Bake the papillote until the foil is puffed and the salmon and potatoes are cooked, about 20 minutes.
- Transfer package to a plate. Using a knife, open the package through one side, taking care not to burn yourself on the escaping steam.
- Slide the salmon, vegetables and juices onto your plate and get ready for a feast.
- Remove bay leaf before eating salmon.
- Serve with crusty white bread to soak up the juices.
Recipe Source:
Delightful Dishes for One.