Salmon En Papillote

 Salmon En Papillote
salmon portions (any salmon will do - fresh or frozen thawed, portions, steaks, or fillets)
salt
ground black pepper
olive oil
freshly squeezed orange juice
julienne of carrots
julienne of red onions
julienne of chives

Place each salmon portion on a piece of parchment paper. Season with salt and pepper. Drizzle with oil and juice. Arrange a few pieces of carrot, onion, and chives over each portion. Seal the parchment paper closed. Place on a cookie sheet and bake at 400◦F for 12-15 minutes until cooked. Fish will remain moist but will flake easily with a fork. Do not overcook, especially if serving in the parchment, because carryover cooking will occur.

En papillote is a French cooking term meaning in parchment. It refers to food, most often meat, but it can be vegetables and starches as well. Sometimes entire meals are cooked in parchment paper, and then delivered to each diner at the table so they can open the package and have an entire meal in paper. Cooking en papillote allows food to cook in it's own steam - keeping it moist and flavorful. The ideal way is to cut half-heart shaped from doubles rectangles of parchment paper, placing the food in the middle, and then sealing the edges tight. However, as long as the parchment package is fully sealed, it should cook properly.