1/3 cup julienned
fennel bulb
1/3 cup julienned leeks, white part only
1/3 cup julienned carrots
1/3 cup julienned snow peas
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon whole coriander seed, ground fine
1 (8-ounce) salmon fillet, pin bones removed
1 orange cut into wedges with white, pithy
membrane removed
1 tablespoon dry vermouth
Take a 15 by 36-inch
piece of parchment paper and fold in 1/2 like a
book. Draw a large 1/2 heart on paper with fold
of paper being the center of the heart. Cut out
heart and open. Lay fennel, leeks, carrots, and
snow peas on parchment in center to 1 side of
fold. Mix together salt, pepper, and ground
coriander. Sprinkle vegetables with 1/2 of salt,
pepper, and coriander. Lay salmon on top of
vegetables and season with remaining salt,
pepper and coriander. Top with the orange wedges
and sprinkle with vermouth. Fold other side of
heart over fish and starting at top of heart
shape, fold up both edges of parchment,
overlapping folds as you move along. Once you
reach the end tip, twist several times to secure
tightly. Place on microwave safe plate and cook
for 4 minutes, on high in microwave, or until
fish reaches 131 degrees. Open parchment
carefully and serve for a complete meal.
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