Yield:
4 servings
Level:
Easy

Ingredients

Directions

Preheat oven to 375 degrees. Cut out 4 heart shapes from parchment or foil, each 14 inches wide by 9 inches long. Lightly butter foil, if using. Place seasoned salmon on 1 side of parchment or foil. Heat medium skillet on medium high heat. Add butter and melt. Add mushrooms and saute until slightly golden. Add shallots, salt and pepper. Cook 2 minutes. Add chayote and wine. Cook until almost dry. Add epasote and lemon juice. Cool. Divide mixture between salmon fillets, mounding slightly. Fold second half of parchment over salmon, enclosing completely. Fold edges over to secure tightly.

Place parchment packages on baking sheet. Bake until packets are puffed and salmon is cooked through, about 10 minutes.

IDEAS YOU'LL LOVE

Fish en Papillote

Recipe courtesy of Melissa d'Arabian

Drumsticks en Croute

Recipe courtesy of Guy Fieri

Smoked Salmon

Recipe courtesy of Alton Brown

Roasted Salmon with Green Herbs

Recipe courtesy of Ina Garten

Roasted Vegetables with Balsamic Glaze

Recipe courtesy of Trisha Yearwood

Veggie Tortellini Soup

Recipe courtesy of Ree Drummond

Broiled Sockeye Salmon with Citrus Glaze

Recipe courtesy of Alton Brown

Thanksgiving Oven-Roasted Vegetables

Recipe courtesy of Ina Garten

Puff Pastry-Wrapped Salmon

Recipe courtesy of Marcela Valladolid

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking