Salmon en papillote

[Dave from Denver]

This is a previously frozen wild sockeye filet. I took the skin off and portioned it into four servings.

Sliced leeks and mushrooms, lemon zest, salt pepper and oil underneath. Salt and lemons on top of the fish.

Wrapped up with parchment

I cooked these indirect on the Genny on the warming rack in back, starting at 450F (Front burner medium middle burner low) trending to 400 front burner low middle burner low) for about 15 minutes. No pics on the genesis, sorry.

Probably too hot for delicate salmon as you can see by the albumin but very delicious. The leeks and mushrooms are just cooked through, and slightly crunchy.

Cheers

 

[CaseT]

Tasty looking Salmon!

 

[Cliff Bartlett]

That is a mighty fine looking salmon plate!

 

[Clint]

That looks perfect Dave.

 

[Nate Frost]

The salmon looks delicious Dave. I wonder if this will work with pink butcher paper, hmmm. I might need to try this.

 

[Craig Alumbaugh]

Looks mighty tasty

 

[Dave from Denver]

Thanks everyone!

The salmon looks delicious Dave. I wonder if this will work with pink butcher paper, hmmm. I might need to try this.

Nate, no doubt it works with pink paper, it would work with aluminum foil, too.

Dave