Yield- 4 servings
4- 5oz pieces Atlantic Salmon Filets (boneless/ skinless)
Pinch of sea salt
Pinch of cracked black pepper
4 tbsp. extra virgin olive oil
2 cups wilted spinach (squeezed to remove water)
4 oz chopped fresh leeks, rinsed thoroughly
3 tbsp. unsalted butter
2 cloves of garlic, minced fine
6 oz chopped fresh shiitake mushrooms
6 oz sliced yellow zucchini rounds (approx. ½ cm thick)
6 oz dry white wine
4 small sprigs of fresh thyme
Salt and pepper to taste
4 pieces of parchment paper cut into 10-inch heart shapes
Season the salmon fillets on both sides with the sea salt and cracked black pepper. Sear the seasoned salmon in a pre-heated sautéed pan with the extra virgin olive oil- approximately 2 minutes per side. Remove the seared salmon from the pan and cool completely.
Melt the 3 tbsp. of unsalted butted in the same sauté pan, where the salmon was seared. Sauté the chopped leeks with the minced garlic over medium heat for 4-5 minutes or until the leeks are tender. Remove from heat and cool.
Place a half cup of the wilted spinach off center on one of the cut parchment paper hearts. Top the wilted spinach with 1 oz of the cooked leeks. Place one piece of the seared salmon filets onto the leeks. Layer 1 ½ oz of the fresh shiitake mushrooms and 1 ½ oz of the zucchini rounds on top of the seated salmon on the parchment paper. Place 1 slice of the fresh lemon rounds onto the mushrooms and zucchini. Splash 1 ½ oz of wine over the salmon and place 1 small sprig of thyme on top; season with salt and pepper to taste.
Fold the paper over the vegetables and salmon and pinch the edges of paper to completely seal.
Repeat this process with the other three pieces of paper.
Place the folded papillotes onto a small baking tray and bake inside a preheated 400F for 8-10 minutes. Remove from heat and serve.