Name: Salmon En Papillote
Ingredients: 2 ts Olive oil; divided; 1 md Carrot (about 4 ounces), cut into long matchstick pieces; 1 md Zucchini (about 5 ounces), cut into long matchstick pieces; 1 md Leek; cut into long matchstick pieces; 1 tb Minced shallots; 1/4 c Water; 1 tb Dry vermouth; 1 ts Dry vermouth; 1 tb Minced fresh parsley; 1 tb Lemon juice; 1 ts Grated lemon peel; 1 ts Dijon-style mustard; 1/4 ts Salt; 1/8 ts White pepper; 2 Salmon steaks (6 oz each)

CATEGORY	CUISINE	TAG	YIELD
Seafood		Fish, Main dish, Low-cal	2	Servings

INGREDIENTS

2	ts	Olive oil; divided
1	md	Carrot (about 4 ounces), cut into long matchstick pieces
1	md	Zucchini (about 5 ounces), cut into long matchstick pieces
1	md	Leek; cut into long matchstick pieces
1	tb	Minced shallots
1/4	c	Water
1	tb	Dry vermouth
1	ts	Dry vermouth
1	tb	Minced fresh parsley
1	tb	Lemon juice
1	ts	Grated lemon peel
1	ts	Dijon-style mustard
1/4	ts	Salt
1/8	ts	White pepper
2		Salmon steaks (6 oz each)

INSTRUCTIONS

In 10-inch skillet heat 1 teaspoon oil over medium-high heat; add carrot,
zucchini, leek, and shallots and saute' until slightly tender, 3 to 4
minutes. Stir in remaining ingredients except fish and cook, stirring
occasionally, for 2 minutes. Preheat oven to 375 degrees F. Using pastry
brush, grease centers of two 15-inch-long sheets of foil with 1/2 teaspoon
oil each; place a salmon steak on center of each sheet. Spoon half of
vegetable mixture and liquid over each steak; fold foil over steaks to
enclose, crimping edges to seal. Place foil packets on baking sheet and
bake 15 to 20 minutes (until salmon flakes easily when tested with a fork
and vegetables are tender). Carefully remove salmon and vegetables to
serving plate.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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