Salmon Fillet en Papillote with Julienne Vegetable

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I bought some king salmon and had a basic idea to cook in en papillote with julliene veggies. I had spring onions, fennel, dill, carrots, and was looking for something to tie the idea together. I enjoy Alton's creativity, so I used the site to get an idea. I thought I had vermouth, but it turned out I didn't. So I used countreau. It complemented the oranges. But I think the vermouth would have been very nice. It was unseasonably cool today, so I used the oven at 425. 8 minutes. Yummy!

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Made this for the family the other night and my kids devoured it in seconds, even my 4 year old! Thanks Alton for such a great recipe!!!

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The dimensions of the parchment paper sold in our local grocery stores simply doesn't allow you to cut out a 15 x 36 inch piece. I just put it in a glass microwave safe dish in the same fashion, covered with plastic wrap with holes for venting and it came out perfect.

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Excellent! I made the meal w/o modification. My only recommendation is to season each layer of veggies. I see that some reviewers thought that it was too salty. I used sea salt and did not have a problem.

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This meal is fresh and clean and absolutely delicious. It doesn't get any easier than this. I love love love this dish!

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Looking for a quick light meal your family will love - please try this! Used bell pepper and olive oil for the vermouth, but still managed to hit this one out of the park. Thanks Alton!

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Seriously, there's no other way to put the praise I have for this dish. I normally take recipes as advice and mess around with them extensively. This is one where following exactly what Alton has built is far better than the sum of the parts. At least make this once exactly as it's written before wandering off with it.

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My first Alton Brown receipe and a fantastic success. After reading the reviews (and having limited fresh veggies on hand I substituted yellow squash, onion and sliced mushrooms for fennel and leaks. Used a small dribble of cooking wine instead of vermouth. Added some ground fennel seed to the coriander. Our microwave must be failing because I used 7 minutes, but the result was fantastic. I've watched Alton Brown for years and used his ideas and techniques, but never directly (more or less followed a recipe. With the leftover fresh salmon, tonight we'll try it again with leeks. Alton did us right !

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This is a great way to cook. I was wondering if I could make some ahead and freeze them? Would I defrost in the microwave or maybe that morning? Any suggestions?

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This is my first Alton Brown recipe, so I was a bit nervous, but the result is so delicious, I now make it once a week for lunch and another time for dinner. I bought a Starfrit silicone steamer, which is way more practical than parchment paper.

I don't have vermouth at home, but I had an opened bottle of Pineau des Charentes, which gave a fantastic flavor. I tried a few versions with the juice of half a lime and the other half cut in wedges, also with mandoline sliced baby potatoes, for a more consistent meal. You may want to blanch those, ir they're cut thick. I always add julienned red or yellow bell pepper too, as well as dill or parsley.

For lunch, I put all the veggies in a container and buy the fish during my morning break (it helps to have my office sit atop a grocery! and put it in the microwave while my colleagues nuke some frozen meal. Everyone's really empressed of how it's simple, yet beautiful and delightful.

You really cannot go wrong with this, even fresh corn is good in this papillote. I just received Alton's cooking guide as a birthday gift and I cannot wait to try other recipes. Bon appetit!