SALMON EN PAPILLOTE WITH CHERRY TOMATOES, FENNEL, AND KALAMATA OLIVES

SALMON EN PAPILLOTE WITH CHERRY TOMATOES, FENNEL, AND KALAMATA OLIVES image

Categories Fish

Yield 4

Number Of Ingredients 9

4 center-cut salmon filets
1 fennel bulb, thinly sliced (reserve fennel fronds)
2 cups cherry tomatoes
4 garlic cloves, thinly sliced
2 lemons, thinly sliced
1 cup kalamata olives
8 teaspoons dry sherry
4 teaspoons unsalted butter, divided
Parchment paper

Steps:

-Preheat oven to 450Â°F. -Cut out 4 (15-inch) squares of parchment. Fold in half and draw a large half heart, starting at the folded side. Cut out heart, and open up. -Place 1/4 of the sliced fennel on one side of the heart, sprinkle with a bit of salt and pepper. Top with 3 lemon slices. -Place salmon on top of lemon and fennel, season with salt and pepper. -Place 2 more lemon slices on top of salmon and top with 1 teaspoon of butter. -Sprinkle kalamata olives and cherry tomatoes on top of or next to salmon filet. -Pour 2 teaspoons of dry sherry over salmon. -Fold the other half of the heart over the fish and starting from the pointy end, start folding the ends in, overlapping as you go, to create an airtight package. Twist the ends if necessary to keep steam from escaping. (See tutorial here.) -Repeat with remaining hearts. -Place parchment packages on a large baking sheet (you may need 2), and bake for 10 minutes. -Using a knife, cut up the middle of the parchment and let the steam escape. Sprinkle with a little bit of fennel fronds. Transfer to a plate and eat straight from the parchment.