Salmon Fillet Poached in Foil

prep time:: 15 min
total time:: 60 min

Makes 4 servings

Barbara Richards and her husband Peter Winant are two of our favorite people and both are fabulous cooks. They make everyone feel welcome to their home and serve amazing meals with effortless elegance.

ingredients

1 Pound Salmon Fillet
2 Pats of Butter
1 Carrot, Julienned
1 Celery Stalk, Julienned
6 Mushrooms, Sliced
1/2 Onion, Chopped
1/4 Cup White Wine
1-2 Sprigs Fresh Dill, Chopped

directions

1
Preheat oven to 350°.
2
Take a long piece of tinfoil and spread it out in a shallow baking pan. The foil should be long enough for the fish to fit in the middle of the pan and then the foil is folded and sealed over it so the fish will be totally, but loosely, enclosed.
3
Rub the butter over the tinfoil
4
spread the onions, carrots, celery and mushrooms over the length of the foil.
5
Place the salmon fillet on top of vegetables and pour the white wine over the salmon.
6
Sprinkle fresh dill over the fish.
7
Fold the tinfoil so the ends come together over the middle of the salmon
8
Seal the ends tightly, then seal the sides so no air can escape.
9
You can also make individual packets of foil with smaller pieces of salmon. If you don’t have all those veggies on hand, you can simply put fresh spinach underneath the fish.
10
Bake for 45 minutes and serve.