Salmon En Papillote - Chef Kip Peters, Executive Chef, South Bend Country Club

This dish is a taste treat.  The salmon flavors itself as it steams in parchment paper packets.  Serve it with Chef Peters Dijon Dill Sauce to complete a savory entree.

Ingredients:

6 8oz portions of fresh Atlantic Salmon filet, skinless
1 tbsp margarine
1 tbsp Old Bay seasoning
6 sprigs fresh rosemary
12 sprigs fresh chive
6 sprigs fresh thyme
6 green onions, julienne
2 carrots, julienne
1 celery stalk, julienne
1 lemon
6 bay leaves
salt and pepper

Preheat oven to 375 degrees.  Rub parchment paper sheets with margarine to prevent sticking (you can substitute cooking spray to reduce fat.) place salmon filet in the middle of the parchment paper sheet, season with Old Bay seasoning, salt and pepper.  Place fresh herbs and vegetables on top of filets and seal ingredients in the paper by folding it tightly into packets.  Bake 15 minutes.  Open paper packets and remove contents for presentation.  Serves 6.