1 teaspoon unsalted butter, softened

Small handful of sugar snap peas, trimmed

1 skinless salmon fillet, 6 to 8 ounces

Kosher salt

Freshly ground white pepper

1 tablespoon very finely minced shallots or scallions

1 small tomato, seeded and diced (you should have about 1/2 cup)

3-4 small white or cremini mushrooms, “sautéed” (see separate recipe)

4 or 5 whole leaves of flat–leaf parsley

One piece of parchment paper (or aluminum foil), 15” x 20”

Salmon en papillote with tomato, mushrooms and snap peas

Based on recipes from Julia and Jacques Cooking at Home

One serving.

Preheat the oven to 425˚F.

Fill a 2– to 3–quart saucepan with salted water (1 tablespoon per quart) and bring to a boil. Have ready a small bowl filled with ice water. Blanch the peas in the boiling water for 2 minutes, then drain and transfer to the ice water for a couple of minutes. Remove and let the peas come to room temperature.

Smear the remaining butter in the center of the parchment paper, spreading it out so that the salmon will fit on the buttered portion. Season each side of the salmon generously with salt and several grinds of pepper. You may find it easiest to season the less attractive side of the salmon and lay it down on the butter, then season the top side.

Sprinkle the shallot or scallions over the fish, then do the same with the tomatoes. Scatter the peas and mushrooms around the salmon and top the whole thing with the parsley leaves.

Lift the shorter (15–inch) sides of the parchment so the edges meet right above the salmon, like a tent. Fold over several times, leaving some air space over the fish and vegetables. Then fold the ends together, crimping the folds tightly with your fingers. If necessary, use metal paper clips to secure the folded ends.

Set the package on the cookie sheet and bake 8 to 11 minutes, depending on the thickness of the fish (8 minutes for a piece less than an inch thick; 10 minutes for 1 inch; 11 for a thicker piece.)

To serve, carefully transfer the package to a dinner plate, remove the paper clips, and unfold or cut the parchment open. If you’d rather remove the package before serving, cut or tear the paper alongside the salmon, and slide the fish and vegetables onto the plate.

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