Herbed Salmon (Or Halibut) in Parchment

Ingredients:

6 pieces parchment paper, about 15 1/2 inches

4 shallots, chopped finely

6 4-ounce salmon fillets (skin removed)

3/4 cup white table wine

1 tablespoon each chopped fresh basil, thyme, and rosemary (or other fresh herbs)

Fine sea salt and freshly ground pepper to taste

Directions:

Fold each piece of parchment in half and cut into half-heart as if you were making a valentine gift. Sprinkle each piece of parchment with the shallots.

Place a fish fillet over the shallots and sprinkle each package with wine, herbs, salt, and pepper.

Refold the paper over the fish so that the cut edges meet.

Staring from the pointed end of the parchment, fold short length of the paper edges together and then fold again.

Continue folding until the cut edges are completely sealed.

At this point, the fish can be refrigerated for several hours before baking.

Transfer the parchment packages to a baking sheet and bake in a preheated 450F oven for 10 minutes- until puffed and brown.

Transfer to a plate and serve in the parchment.

Make it Ahead: You can prepare this dish up to 3 hours in advance. Refrigerate until you are ready to bake, then proceed with step 3.

* You may substitute herbs: e.g. dill with rosemary , and you may substitute halibut for the salmon

This is fabulous for a dinner party. I serve in the parchment; it's a wonderful presentation. Serve with a fresh green side salad.

If you can find Skuna Bay Salmon, by all means, use it; it's the very best.