Makes 2 servings. Difficulty
1 pound salmon fillet, skinned & cut in half Salt and freshly ground black pepper 1/2 cup zucchini, julienned 1/2 cup carrots, julienned 1/2 cup shiitake mushrooms, sliced very thin Approximately 2 Tablespoons Italian parsley, chopped 2 Tablespoons unsalted butter Vegetable oil
Preheat oven to 425°F.
You will be making 2 parchment enclosed salmon filets, called Papillotes. Take 2 large sheets of parchment paper (each about 24" by 16"). Arrange each salmon piece in the center of one half of each parchment paper. Season salmon with salt and freshly ground black pepper. Divide vegetables in half and scatter vegetables equally on top of salmon pieces. Dot top of vegetables with butter and sprinkle with chopped parsley. Season top with salt and freshly ground black pepper.
Working with one salmon papillote at a time, fold over parchment paper on top of salmon and vegetables. Start at one end to fold and pleat paper along edge to enclose salmon. Continue folding and pleating edge, making a half circle. To secure folds, press down firmly with edge of a ramekin or cup, rubbing it back and forth over crease. Twist closed after last fold. Now open twist just enough to insert a straw into papillote. Blow through the straw until package is inflated. Remove straw and re-twist opening so it is closed. Gently paint entire surface of parchment paper with vegetable oil.
Set packages on a cookie sheet and bake for 8-10 minutes (8 minutes for a thin filet, 10 minutes for a thicker piece of salmon).
To serve, carefully transfer packages to dinner plates and cut parchment packets open.