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Title: Salmon En Papillote with Basil Butter
Categories: Seafood Ceideburg
Yield: 1 Servings
| BASIL BUTTER | ||
| 15 | Fresh basil leaves | |
| 3 | Garlic cloves, peeled | |
| 1/4 | ts | Cayenne pepper |
| 1/4 | lb | Unsalted butter |
| Few drops lemon juice | ||
| Salt and white pepper | ||
| SALMON FILETS | ||
| 4 | Salmon steaks | |
| 1/4 | lb | Basil butter |
| 8 | Tomato slices | |
| 4 | Lemon slices | |
| 4 | Bay leaves | |
| Salt, pepper and paprika | ||
To make basil butter, mix basil and garlic together in bowl of food processor. Add remaining ingredients and season to taste. Mix again until well combined.
Preheat barbecue at medium.
Place each salmon steak on double piece of aluminum foil. Place a spoon of basil butter on each steak and top with slice of tomato. Add lemon slice and bay leaf. Season and seal packages.
Place foil packages on grill. Cover and cook for 25 to 30 minutes.
NOTE: If desired, the same technique can be done in the oven at 325F (160C).
PER SERVING: 493 calories, 3 g carbohydrate, 40 g protein, 36 g fat, 1.4 g fiber.
From "Pol Martin's Supreme Cuisine, Smart and Simple Cooking", Pol Martin, Brimar Publishing, Montreal, 1993. ISBN 2-89433-026-X.
Posted by Stephen Ceideburg
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