SALMON EN PAPILLOTE WITH VEGETABLES
By December 21, 2020Published:
- Cook: 10 mins
Dr. Carmela McTyre is the Executive Chef and co-owner of Carmela’s Culinary Creations, based in the metropolitan Detroit area. She has been a culinarian for more than 20 years specializing in customized catering and personal chef services. She received her culinary degree from Oakland Community College and went on to earn a Bachelor of Business Administration from William Tyndale College and then a Master’s degree in Hotel and Restaurant Management from Eastern Michigan University. In her Master’s work she examined the nexus between fast food and healthy food. She published her findings with her colleagues in 2006 in the International Journal of Hospitality & Tourism Administration. In 2014 she earned her Doctorate degree in Information Technology from Capella University and her published dissertation is titled “The Training Experiences of Restaurant Managers in a Midwest, Urban-Based Metropolitan Area: A Phenomenological Study.” Throughout her career, Chef Carmela managed and owned large chain restaurants where she taught and nurtured the development of others. She became passionate about teaching healthy cooking practices and has taught culinary courses everywhere from Eastern Michigan University, Spring Arbor University to community support groups. Dr. Carmela also gives back and nurtures young talent by being a judge in the Michigan Restaurant Association’s annual statewide culinary competition for high school students. In addition to owning and operating Carmela’s Culinary Creations, she is also currently the director of the Culinary Department of Abundant Life Christian Center in Redford, Township.
- 2 pieces parchment paper 18 inches by 15 inches
- 12 oz salmon fillets (two 6-oz pieces) skin removed
- 1 cup carrots shredded
- 1 cup onions thinly sliced
- 2 cloves garlic thinly sliced
- 1 bunch asparagus trimmed to 6 inches, about 18 spears
- 1 tsp lemon peel freshly grated
- 2 tsp green onions thinly sliced
- salt to season salmon
- black pepper freshly ground to season salmon
- vegetable oil to brush on parchment paper
- 2 lemon wedges
- Basil Compound Butter-
4 tablespoons unsalted butter softened
1/4 teaspoon salt
1 teaspoon lemon peel freshly grated
2 teaspoons basil thinly sliced
1 teaspoon parsley chopped fresh
- In a small bowl, stir together the softened butter, salt, lemon peel, basil, and parsley. Transfer to a piece of plastic wrap, twist tightly to create a small butter log. Allow to freeze until hardened. Once frozen, slice into 4 portions.
Salmon and Vegetables
1. Preheat oven to 450°F.
2. Cut two 18 inches long by 15 inches wide pieces of parchment paper. Fold the long side in half and cut into a heart-shape. The parchment paper should be large enough to contain one portion of fish and vegetables folded in half. Brush each piece of parchment paper with vegetable oil.
3. Toss the sliced onions and shredded carrots together in a small bowl. Evenly portion the asparagus spears on half of each piece of oiled parchment paper. Place 1 cup of the onion and carrot mixture on top of the asparagus. Place one portion of salmon on each portion of vegetables, season generously with salt and pepper.
4. Top each portion of fish with sliced garlic, ½ teaspoon of lemon peel, and 1 teaspoon sliced green onions. Add 1 tablespoon of the basil compound butter on top of the fish.
5. Fold the other half of the parchment paper over the fish and vegetables. Starting at one corner, tightly crimp the edges of the paper to seal it tightly.
6. Place the pouches (papillote) on a sheet pan and bake for 8 to 10 minutes. When baked, the parchment paper should puff up and brown slightly. Remove from the oven and serve immediately. Transfer the envelope to a plate; the envelope should
be carefully cut open and served with a lemon wedge.
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