Salmon en Papillote

Ingredients

• 2 (6 ounce)  skinned salmon fillets

• 1 cup fresh bite-sized pieces spinach
• 1/2 red pepper, cut in strips
• 1/2 yellow pepper, cut in strips
• 1/2 green pepper, cut in strips
• 1 tablespoon shallot or onion, peeled and chopped
• 4 slices lemons
• 2 tablespoons cilantro leaves
• 1/4 cup pinot noir wine or other red wine
• 1 pinch salt

Directions

1. 1

   Preheat oven to 450ºF (230ºC).

2. 2

   Cut two 18-inch (45-cm) long rectangles of parchment paper.

3. 3

   Place a salmon fillet on each parchment paper rectangle.

4. 4

   Divide half the spinach leaves, peppers, shallots, lemon slices and cilantro between each package, layering ingredients on top of salmon.

5. 5

   Sprinkle 2 T (30 ml) of wine and a little salt over each serving.

6. 6

   Gather the corners of the parchment toward the centre and twist tightly to seal each package.

7. 7

   Tie off at the top with twine to fasten.

8. 8

   Place the packets on a cookie sheet and bake on the centre rack of the oven for 15 minutes.

9. 9

   Let stand for 2 to 3 minutes.

10. 10

    Serve parchment packages unopened.

11. 11

    Slice open at the table to release the aromas.

12. 12

    Makes 2 servings.

13. 13

    Recipe doubles easily.