Salmon en Papillote with Horseradish Butter and Harvest Slaw
Servings
4
Servings
4
Ingredients
  • 1 1/2lbs wild salmon
  • 1/4cup unsalted butter
  • 2Tbsp prepared horseradish
  • 2tsp grainy mustard
  • 1tsp lemon zest
  • 1/2tsp saltdivided
  • 1 1/2cups grated beet
  • 1 1/2cups grated carrot
  • 1 1/2cups grated parsnip
  • 1/4cup chopped dill
  • 2Tbsp lemon juice
  • 2Tbsp extra-virgin olive oil
  • 2Tbsp chopped chives
Instructions
  1. Preheat oven to 400 F.
  2. Slice salmon into 4 equal-sized pieces and pat dry with paper towel.
  3. In small pan, melt butter over medium heat. Stir in horseradish, mustard, lemon zest, and 1/4 tsp salt.
  4. In large bowl, toss together beet, carrot, parsnip, dill, lemon juice, olive oil, and remaining 1/4 tsp salt to make slaw.
  5. Cut roll of parchment paper into 4 individual 20 to 25 inch long pieces. Fold in half crosswise so crease runs down middle. Create paper hearts by drawing half heart with center of heart on fold line, then cut out shape. Open each heart and layer 1/4 of slaw on one half of sheet, leaving 1 inch border around edge. Top with 1 piece of salmon and drizzle horseradish sauce overtop. Starting at top of each heart, fold edges of parchment together, sealing edges with tight, 1/4 inch folds. Twist end tip of packet to secure ingredients and tuck it underneath.
  6. Place fish packets on 2 rimmed baking sheets and cook in preheated oven for 20 minutes. Let rest 5 minutes before opening packets; garnish with chives.