| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
4 |
Servings |
INGREDIENTS
| 4 |
|
Salmon Fillets (1 Inch Thick) |
| 3 |
tb |
Unsalted butter |
| 1/2 |
lb |
Shiitake or Portobello mushrooms; cut julienne |
| 3 |
|
Shallots; peeled, sliced |
| 1 |
ts |
Coarse salt |
| 1/2 |
ts |
Black pepper; finely ground |
| 1 |
sm |
Chayote; seeded, cut Julienne |
| 1/4 |
c |
Dry white wine |
| 3 |
|
Sprigs epasote; leaves roughly chopped |
| 1/2 |
|
Lemon; juiced |
INSTRUCTIONS
Preheat oven to 375 degrees. Cut out 4 heart shapes from parchment or foil,
each 14 inches wide by 9 inches long. Lightly butter foil, if using. Place
seasoned salmon on 1 side of parchment or foil. Heat medium skillet on
medium high heat. Add butter and melt. Add mushrooms and saute until
slightly golden. Add shallots, salt and pepper. Cook 2 minutes. Add chayote
and wine. Cook until almost dry. Add epasote and lemon juice. Cool. Divide
mixture between salmon fillets, mounding slightly. Fold second half of
parchment over salmon, enclosing completely. Fold edges over to secure
tightly. Place parchment packages on baking sheet. Bake until packets are
puffed and salmon is cooked through, about 10 minutes. Yield: 4 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 10/29/96 show
Recipe By : Too Hot Tamales Show #Th6304
Posted to MC-Recipe Digest V1 #278
Date: Mon, 04 Nov 1996 20:45:47 -0600
From: Pat Asher <asher@mcs.com>
A Message from our Provider:
“God wants to be your best friend”