"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Salmon Papillote Recipe

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This recipe for Salmon Papillote, by , is from Family Favorites , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Helen Swan (Alison's Mom)
Added: Wednesday, November 8, 2006

Category:
Category:

Ingredients:  
Ingredients:  
fresh carrots, leeks & celery, shredded
fresh mushrooms
one 6-8 oz. piece of salmon (or other white fish, shrimp) per person
diced tomato
whole basil leaves
Ĺ glass white wine
olive oil
salt

Directions:
Directions:
Drizzle a bit olive oil on sheet of heavy duty aluminum foil & sprinkle shredded vegetables, mushrooms & diced tomato on foil. Place salmon on top, & top that with basil leaves. Season with salt & pepper & about Ĺ glass white wine. Make a bag out of the foil, making sure to seal it tight so the white wine doesnít leak. Place on heated, lightly oiled pan or place on the barbecue grill. Leave over heat for 6 to 8 minutes. If sealed properly, the bag will expand from the heat during cooking. Iíve only done this on the barbecue over med-high heat and it turns out great.

 

 

 

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