YUMS & NOMS: Salmon en Papilotte

I recently got to take a cooking class at Gervasi Vineyard, Cooking with Wine. It was so much fun and we made so much amazing food. Great memories were made and I got to learn how to make this crazy delicious salmon. I've been hooked and have prepared it at home several times already. It's a must try...and then you won't be able to stop making & eating it!
One crucial detail I've found for this recipe is that fresh salmon makes all the difference. I first tried frozen from the freezer section, thawed it and followed the directions but it was no where near the juicy tender filet we made in class. Super disappointing. So I then gave the fresh fish a whirl. It's a HUGE difference. This fresh Salmon recipe is not only easy to make but it's life changing good!

Salmon en Papilotte

4-4oz Fresh Salmon Fillets                 Fresh Ground Salt & Pepper
1 Lemon - thinly sliced                       Parchment Paper (4-12x18 pieces)
1/4 cup Dry White Wine                     4 teaspoons butter        
Vegetables of Choice                          8 Rosemary Sprigs (optional)
(I used mini sweet peppers)

Preheat over to 450 degrees

Rinse Salmon and pat dry with paper towels. Season with salt and pepper. Fold parchment paper in half. Place salmon by the middle of the center fold. Top with 2 lemon slices, fresh cut veggies and a teaspoon of butter. Splash wine on top (a tablespoon or so will do) Start folding at the side, overlapping until sealed. (note: we learned to make sure it's folded tight into a packet so it cooks evenly and stays tender)

Place on baking sheet. Roast 10 minutes, or until dish has steamed out and expanded. Transfer packets onto plates. Slit tops with a sharp knife. Gently open and enjoy the aroma.

This dish makes a great presentation and easy clean up!

Credit: Recipe from Gervasi Vineyard  by Chef Maxine Verbel