Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
4 servings



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.

Get the recipe

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.


Fish en Papillote

Recipe courtesy of Melissa d'Arabian

Salmon Cakes

Recipe courtesy of Ina Garten

Smoked Salmon

Recipe courtesy of Alton Brown

Oven-Baked Salmon

Recipe courtesy of Kathleen Daelemans

Blackened Salmon

Recipe courtesy of Alex Guarnaschelli

Sauteed Vegetables

Garden Vegetable Soup

Recipe courtesy of Alton Brown

Pan-Fried Salmon

Recipe courtesy of Food Network Kitchen

Braised Brisket and Vegetables

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Latest Stories