Ingredients: |
Ingredients: 5 carrots, peeled and trimmed, cut into 1 inch pieces
3/4 lb large mushrooms
4 tbsp. butter, divided
Juice of 1 lemon
3/4 cup scallions cut into 2 inch lengths
Salt & pepper
1/2 cup chopped fresh dill leaves
2 lbs salmon fillets cut into 6 equal pieces
6 tbsp. chopped shallots
6 tbsp. dry white wine
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Directions: |
Directions:Spread a large sheet of aluminum foil or parchment paper on a flat surface. Invert a 12 inch round cake pan on the foil and trace around the pan with a sharp knife. Repeat until you have 6 circles.
Cut off and discard the stems of each mushroom and cut the cap into thinly slices.
Heat 2 tbsp. of butter in a frying pan over med-high heat. Add the mushrooms and lemon juice. Cook, stirring for 1 minute. Add the carrots, scallions and salt, cover and cook for 7 to 8 minutes. Sprinkle the dill on to and stir well. Cover and set aside.
Melt the remaining 2 tbsp. of butter in a small saucepan. Place the foil rounds on a flat surface and brush them with the melted butter. Spoon equal portions of the carrot mixture on each circle slightly below the center, leaving room to fold over.
Lay a slice of salmon over each mound of vegetables. Sprinkle each serving with a tbsp. of shallots, a tbsp. of wine and salt and pepper.
Fold the foil to completely enclose the contents, while leaving some room for expansion. Crimp the seal as tight as possible.
Arrange on baking sheet and cook on 500 degrees for 8 minutes. |
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