I have been envisioning stacks of swirled veggies, whipped and whirled green and white, coupled with the amazingly brilliant and deep luscious coral hue of Copper River Sockeye salmon for weeks now. You see, Copper River salmon is one of those rare gems that is only available for just a few weeks out of the…
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More than excited about the salmon I received from my brother-in-law’s fishing trip to Alaska, this meal has been a long time coming. Of course the salmon was flash frozen and not “fresh caught,” but here in Colorado, that’s the best we can do. I’ve been formulating this particular flavor combo for a few weeks….
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En papillote is French for “in parchment”, or al cartoccio in Italian. This is a method of cooking in which the food is put into a folded pouch or parcel and then baked. The parcel is typically made from folded parchment paper, but other material, such as a paper bag or aluminum foil, may be used. The parcel holds in moisture to steam the food. The…
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