Yield:
- 4 Portions
INGREDIENTS:
- Parchment paper, 16" square 4 sheets
- Olive oil 1 tsp.
- Salmon filets, cut into 6 oz. portions 4 ea.
- Salt 1 tsp.
- Black Pepper 1/2 tsp.
- Lemons, peeled, thinly sliced 2 ea.
- Celery stalks, cut into 2” strips 1 cup
- Shallots, thinly sliced 4 Tbsp.
- Parsley, chopped 2 Tbsp.
- Tarragon, chopped 2 tsp.
- Red bliss potatoes, cooked, thinly sliced 1 lb.
- White wine, dry 1/4 cup
PROCEDURE:
- Brush parchment paper with olive oil.
- Arrange 3/4 cup of sliced potatoes on parchment paper, and place one portion of salmon on top of the potatoes.
- Season the salmon with salt and pepper, top each portion with 2 lemon slices, 1/4 cup of celery, 1 Tbsp. of shallots, and 1 Tbsp. of herbs.
- Sprinkle some white wine onto each salmon piece. Fold the paper over the top of the salmon to create a pouch and crimp the paper edges to seal.
- Microwave 2 pieces at a time on P10 for 3-1/2 minutes, until the paper pouch puffs up.
- Serve the salmon in the paper and slit in the pouch open with scissors or a pairing knife.