Salmon And Summer Squash En Papillote
This recipe is a delightful way to enjoy tender, flaky salmon nestled in a pouch with vibrant zucchini, yellowneck squash, and fragrant thyme. The combination of flavors and textures that steam together creates a delicious and healthy dish that is perfect for any day of the week. Serve up this elegant meal and let the aromas and colors transport you to a peaceful dining experience.
— Constant Cookbook
Ingredients
- 1 zucchini, cut lengthwise into 1/8-inch slices
- 1 yellowneck squash, cut lengthwise into 1/8-inch slices
- 1/4 cup thinly sliced green onions, white and light green
- portions
- 1 1/2 tsp. fresh thyme leaves
- Kosher salt and freshly ground pepper, to taste
- 2 salmon fillets, each about 6 oz. and 1 1/2 inches thick
- 1/2 lemon, cut into very thin rounds
- 1 Tbs. unsalted butter, cut into cubes (optional)
Instructions
- In a bowl, toss together the zucchini, yellowneck squash, green onions and thyme. Season with salt and pepper.
- Place 2 half-sheets of parchment paper, each 12 by 16 inches, on a work surface. Place half of the vegetable mixture in the center of each sheet and top each with a salmon fillet. Season the salmon with salt and pepper, top with the lemon slices and dot with the butter.
- Bring the long ends of 1 parchment sheet together in the center and create a 1/2-inch fold. Make several more 1/2-inch folds to form a tight seal, then twist the ends of the packet to close completely. Place the packets on the baking tray of a Cuisinart steam oven.
- Position a rack in the lower rung of the steam oven. Transfer the tray to the oven. Turn the oven to the bake-steam setting at 350°F according to the manufacturer’s instructions. Steam until the salmon is just cooked through and the vegetables are tender, 12 to 15 minutes. Transfer the packets to individual plates and carefully open them. Serve the salmon and vegetables immediately. Serves 2.
- Williams-Sonoma Kitchen
Yield
Serves 2.
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