Salmon and spinach in parchment

The French method of cooking in paper is called “en papillote”. Pronounced as Ahh Pap-pee- YOHT! (refers to butterfly, the shape you cut the paper in) or “curl” or “frill” or “flutter” or “blink” or even parcel – slave has no idea and neither do any of the online translators evidently. So don't worry about it.

Here is an easy to fix, yet elegant meal. I have to admit that the folding of the paper intimidated me for a long time. When I just did it none of my fears happened. Now I really appreciate not having to clean up any pans!

Ingredients
4 6-ounce wild salmon fillets, skin and pin bones removed
10 ounces baby spinach, washed
4 green onions, chopped

3 carrots
4 teaspoons soy sauce

4 teaspoons vermouth (optional)
 

4 teaspoons olive oil

4 teaspoons balsamic vinegar

½ teaspoon of Herbs de Provence

Directions:
1. Preheat oven to 375 degrees and place baking sheet in oven to heat.

2. Rinse the salmon in cold water and pat dry. (Personal preference is to peel the skin off) Set aside.

Prep:

Cut up the spinach (about 1 generous handful for each filet) Pull the stems and run the pizza cutter through a few times

Chop the green onions

For the carrots, peel them and discard the skin, then keep peeling over a bowl, give them a few chops with your knife and you have shredded carrots!

In a small bowl mix the soy sauce, olive oil, (if you have vermouth) and

½ teaspoon of Herbs de Provence

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Now pull out a big sheet of parchment paper. Fold it in half. You are going to make a big heart. So cut it with scissors and open it out for assembly.

Assembly:

4. Divide the spinach equally and place each portion at the fold of each of the parchment hearts. Add the green onions and carrots.

Then spoon on a teaspoon of the sauce. Top with the salmon, then spoon another teaspoon of sauce. Sprinkle with some kosher salt.

5. Fold each heart in half, and starting at the top, seal the packet by folding the edges together in a series of small, tight folds. Each new fold starting halfway through the previous fold.

Twist the tip of the packet and tuck the ends underneath to help keep the packet closed.

6. Place the packets on preheated cookie sheet, bake for 12 minutes.

Traditionally the waiter will serve the paper packet onto your plate and with tongs open it. This is usually eaten right off of the paper but doesn’t have to be.

Here is a smooth elegant song to go along with!

https://www.youtube.com/watch?v=UW-oeYMbDXA

This elegant and healthy meal can, if necessary, be a wonderful treat if you find yourself eating alone. 

If with your Master, it can be MOST romantic. He will notice and appreciate the time and effort you have put in. You don't have to mention how easy it was, just divert your eyes and thank Him for His honoring. It is not your place to correct Him in any way.

socialslave

To satisfy and restore.

To nourish, support and maintain.

To gratify, spoil, comfort and please,

to nurture, assist, and sustain

…..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon