- 4 sheets parchment paper (at leastÂ 12 Ă— 12 inches)
- 4 wild or organically farm-raisedÂ salmon fillets, about 6 ounces each
- 4 stalks green garlic, thinly sliced (ifÂ you canâ€™t find green garlic,Â substitute 4 small leeks orÂ scallions, tops and bottoms)
- 4 tablespoons dry white wine
- 4 teaspoons extra-virgin olive oil
- Salt and pepper to taste
- 1 cup chopped fresh chervil, parsley,Â chives, and tarragon
- 4 teaspoons unsalted butter
The idea of a fish course after pasta and soup and before a meatÂ course, cheese course, and dessert sounds a little overwhelmingÂ to most Americans, but remember that in the traditionalÂ Mediterranean each course is very small and the family cookÂ might spend most of the day preparing the meal. Most of usÂ donâ€™t have the time for that sort of thing. This dish makes a perfectÂ feature and takes just enough time to prepare that you feelÂ you really put forth an effort to produce a quality meal.
- Â Preheat the oven to 400Â°F. Fold each sheet of parchment paperÂ in half, and cut a heart shape approximately 3â€“4 inches biggerÂ (when folded in half) than your salmon fillet.
- Â Unfold the parchment and place a fillet near the fold. Place aÂ handful of green garlic next to it. Drizzle each fillet with wine Â and olive oil, then sprinkle with salt, pepper, and herbs. TopÂ with a pat of butter. Fold the edges of the parchment paper upÂ tightly.
- Â Place the paper packets on a baking sheet and bake 10â€“15Â minutes, or until the parchment paper is puffed and slightlyÂ brown. Remove from the oven and open carefully onto dinnerÂ plates, allowing the steam to safely escape. Serve hot.