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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Crater Lake Lodge Salmon en Papillote Recipe

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This recipe for Crater Lake Lodge Salmon en Papillote is from Mom's Delectable Delights!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 12-inch square sheets parchment paper
4 salmon fillets, each 8-10 oz and 3/4 " thick
4 Tble garlic butter
4-8 sprigs of fresh dill wee
coarse (kosher) salt and fresh ground pepper
8 Tube dry while wine
4 tsp. lemon juice
1 egg white
Directions:
Directions:
Preheat oven to 350º
Fold each sheet of parchment in half. Crease, unfold and set aside.

Arrange a fillet to one side of the fold line of each parchment sheet. Arrange 1 tablespoon garlic butter and 1 or 2 sprigs of dill weed on the top of each fillet. sprinkle the fillets with salt and pepper to taste.Drizzle 1 tablespoons white wine and 1 teaspoon lemon juice over each fillet.
Brush the inside edges of each parchment packet with egg white.

Beginning with a folded corner, twist and fold the edges of each packet together and seal the ends by twisting them. Arrange the packets on a baking sheet and bake for @ 20-25 minutes. The packets will puff up.

To serve, place the unopened packet on plates and let diners cut the packets open at the table.

NOTE: to make a great garlic butter, melt 1 tablespoon butter in a small saucepan over low heat. Add 1 teaspoon minced fresh garlic and cook until garlic softens, 203 minutes. Let cool. Cream or mix together with 4 tablespoons (1/2 stick) room temperature butter. Add salt,pepper and lemon juice to taste. cover and refrigerate.
© Adapted from chef Michael Isaacson, Crater Lake Lodge
Personal Notes:
Personal Notes:
Although simple to prepare, this recipe has great presentation!

 

 

 

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