Salmon and Chanterelles Baked in Parchment Recipe
- 1 cup thinly sliced leeks, white and pale green parts only
- 4 (6 ounce) fillets boned, skinned salmon
- 1/2 pound fresh chanterelle mushrooms, cleaned and sliced
- 2 teaspoons olive oil
- 1/4 cup dry white wine
- Salt and pepper
step 1: Cut four 13- by 15-inch rectangles of cooking parchment or foil. Fold each rectangle in half crosswise; starting from fold, cut out a half-heart 7 inches wide and 13 inches long. Open each and lay flat. Divide leeks equally among hearts, mounding them on one half of each.
step 2: Rinse salmon and pat dry. Place one piece on each mound of leeks. Top equally with chanterelles. Drizzle each stack with 1/2 teaspoon olive oil and 1 tablespoon wine; sprinkle generously with salt and pepper.
step 3: Fold bare half of each parchment heart over fish and vegetable stack so that cut edges meet evenly. Fold and pleat packet edges to seal: Starting at top of heart, fold a 1/2-inch section of edge up and in; holding this section down, fold next section up and in, slightly overlapping first to form a pleat. Continue folding and pleating edge until you reach bottom of heart; twist point to secure. Transfer packets to a 14- by 16-inch baking sheet.
step 4: Bake in a 400 degrees F regular or convection oven until a thermometer inserted through parchment into center of fish reaches 140 degrees F, about 10 minutes.
step 5: Place each packet on a dinner plate. Open at the table, taking care to avoid steam. Add salt and pepper to taste.