Description
These elegant packets look complicated, yet are quite simple to prepare. A seasoned salmon fillet is placed onto asparagus spears and wrapped in parchment paper using a French cooking method known as ‘en papillote’. For maximum effect, snip the packets open at the dinner table, so the diner is presented with the wonderful, concentrated aromas! Serve with rice or fingerling potatoes.
Ingredients
- ¼ cup mayonnaise
- 2 tablespoons whole grain Dijon mustard
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh tarragon
- 1 teaspoon lemon juice
- 1 teaspoon finely grated lemon zest
- 1 teaspoon minced garlic
- ½ teaspoon soy sauce
- Hot pepper sauce to taste
- Salt and white pepper to taste
- 2 (5 ounce) wild salmon fillets
- 8 slender asparagus spears, trimmed
- 1 teaspoon vegetable oil
- 4 lemon wedges for garnish
Prep Time: 15 mins
Cook Time: 8 mins
Total Time: 23 mins
Servings: 2