From the Radisson Martinique to Your Table

Salmon en Papillote

· 1 piece  8-8 oz salmon filet
·  ½ small zucchini 
·  ½ small yellow squash
·  ½ julienned carrot

·  ¼ sliced Spanish onion

·  ¼ julienned shallot

·  ¼ cup dry white wine

·  4 tablespoons unsalted butter, softened
·  sea salt or kosher salt
·  1/2 tablespoon fresh cracked black pepper
· 1 pcs parchment paper

1.    Preheat oven to 350 degrees F. 
2.    Season salmon fillets with some salt, grains of pepper. 
3.    Mark salmon on Grill pan
4.    Prepare 12-inch piece of parchment paper cut into 12" rounds.  
5.    Spread about a half-tablespoon softened butter on each piece of parchment. Place vegetable mixture on parchment paper; .Place salmon on top of vegetables.  Sprinkle with salt, grains of pepper, then add  wine and butter.  
6.    Fold over the top of the parchment like a pizza calzone, and fold and crimp along the edges to seal tightly. Place packages on a baking sheet and bake for 10 minutes. 
7.    When done, carefully tear open the top of the parchment/foil (I use kitchen shears) and sprinkle the salmon and veggies with a little fresh dill.