Salmon and Summer Squash en Papillote
Cooked using the classic technique known as en papillote, this summery dish is simple enough for a weeknight dinner. Just place the ingredients inside a parchment-paper packet and then bake; the fish and vegetables cook quickly because they’re surrounded by moist heat. The recipe was designed for a Cuisinart steam oven, although you can use a conventional oven instead. Prepare the packets as directed, then bake in a preheated 350°F oven until the salmon is just cooked through and the vegetables are tender, 20 to 25 minutes.
- 1 zucchini, cut lengthwise into 1/8-inch slices
- 1 yellowneck squash, cut lengthwise into 1/8-inch slices
- 1/4 cup thinly sliced green onions, white and light green
- 1 1/2 tsp. fresh thyme leaves
- Kosher salt and freshly ground pepper, to taste
- 2 salmon fillets, each about 6 oz. and 1 1/2 inches thick
- 1/2 lemon, cut into very thin rounds
- 1 Tbs. unsalted butter, cut into cubes (optional)
In a bowl, toss together the zucchini, yellowneck squash, green onions and thyme. Season with salt and pepper.
Place 2 half-sheets of parchment paper, each 12 by 16 inches, on a work surface. Place half of the vegetable mixture in the center of each sheet and top each with a salmon fillet. Season the salmon with salt and pepper, top with the lemon slices and dot with the butter.
Bring the long ends of 1 parchment sheet together in the center and create a 1/2-inch fold. Make several more 1/2-inch folds to form a tight seal, then twist the ends of the packet to close completely. Place the packets on the baking tray of a Cuisinart steam oven.
Position a rack in the lower rung of the steam oven. Transfer the tray to the oven. Turn the oven to the bake-steam setting at 350°F according to the manufacturer’s instructions. Steam until the salmon is just cooked through and the vegetables are tender, 12 to 15 minutes. Transfer the packets to individual plates and carefully open them. Serve the salmon and vegetables immediately. Serves 2.