Salmon and Vegetables en Papillote
This recipe calls for salmon to be cooked 'en papillote,' which simply means wrapping it in parchment paper or a foil package and then baking it. You can also cook fish this way on the grill. For this recipe, you can use any combination of the vegetables that you like or that are in season.
6 tablespoons fresh orange juice
1/4 cup hoisin sauce
1 teaspoon chopped garlic
4 salmon fillets, about 6 ounces each
1/2 pound fresh asparagus
1/2 pound zucchini
1/2 pound yellow squash
1/2 pound carrots
2 teaspoons carrots
2 teaspoons orange zest
Preheat oven to 425 degrees.
In a dish large enough to hold the salmon fillets in one layer, whisk together the orange juice, hoisin sauce and chopped garlic. Add salmon, turning it to coat, cover and refrigerate for at least 30 minutes and up to 4 hours.
Discard tough ends of asparagus. Cut off tips and set aside. Cut stalks in half lengthwise and then half crosswise, to form matchsticks that are about 2 to 3 inches long. Place in a large mixing bowl; add the asparagus tips. Set aside.
Cut the ends off the zucchini. Cut the zucchini in half crosswise, then cut each piece into matchsticks that are about 2 to 3 inches long. Add to the asparagus. Repeat the process with the yellow squash and carrots. Toss the mixture to combine.
Tear off four 24-inch long pieces of parchment paper or foil. (Note: If you're grilling, do not use parchment.) Mound 1/4 of the vegetables in the center of one piece of foil. Top with one salmon fillet with 1/2 teaspoon orange zest. Drizzle the marinade over the top of the salmon. Season fish and vegetables with salt and pepper. Draw together two opposite edges of the paper or foil and fold over to seal. Fold ends under and seal. Place packets in one layer on a large cookie sheet and bake for 15 minutes or to desired tenderness. Remove from oven and open carefully as the steam will be hot. Transfer salmon and vegetables to a serving platter of individual plates, drizzling the cooking liquid from inside the packets over the top.
Variation: Place prepared foil packets on a preheated grill over medium heat and cook for about 15-20 minutes.