Salmon en papilotte

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The freshness of fruit teams with tarragon to add zing to simply prepared salmon. For each serving:

4 ounces salmon (or preferred portion size)

1 stalk tarragon

1 tablespoon diced fresh figs

1 tablespoon diced nectarine

few drops lemon juice

salt and pepper to taste

Preheat the oven to 350 degrees.

Place the salmon skin side down in the center of a sheet of foil large enough to leave space above the salmon after sealing. Place the sprig of tarragon atop the salmon, and then the figs and nectarine. Sprinkle lightly with the lemon juice, then with salt and pepper.

Crimp foil around the salmon on all sides so that all moisture is sealed in. Place in the oven and bake for 20-25 minutes.

For an unusual presentation, bring packets to the table and allow guests to pierce their own; the pungent vapor is the dish's first delight.