5/25/13 - Saturday at 12:30p - 1:00p

    Chef David Pembleton
Salmon en Papillote (baked in parchment paper) and Grilled Tuna with Pineapple Salsa

Salmon en Papillote

6 oz. Salmon filet
2 oz. Zucchini sliced thin
2 oz. Carrots sliced thin
2 small Potatoes sliced thin
1 oz. Butter
1/2 Lemon
1 piece parchment paper
1 tsp. Chopped parsley

Cut parchment paper in a circle and butter inside
Place thin slices of potatoes on bottom. Brush with butter and season
Place fish on top. Butter and season. Squeeze 1/2 lemon on top
Add zucchini and carrots. Season
Top with parsley
Wrap parchment paper up and Bake at 400° for about 15 - 16 minutes
Parchment paper should be light brown. Liquid inside should be steaming
Fish should be firm to touch.