SALMON WITH FRESH DILL EN PAPILLOTE
5 carrots, peeled and trimmed
¾ pound large mushrooms 4 tablespoons butter, divided
Juice of 1 lemon
¾ cup scallions cut into 2inch lengths
Salt and pepper
¼ cup chopped fresh dill leaves
2 pounds salmon fillets, cut into 6 equal-size pieces
6 tablespoons chopped shallots
6 tablespoons dry white wine
Preheat oven to 500 degrees. Spread large sheet of heavy-duty aluminum foil or parchment paper on a flat surface. Invert a 12-inch round cake pan on foil and trace around the pan with a sharp knife to make a 12 -inch circle. Repeat until you have 6 circles.
Cut carrots crosswise into 1-inch lengths. Cut each piece lengthwise into matchstick strips. Cut off and discard stem of each mushroom and cut cap into thin slices. Heat 2 tablespoons of butter in frying pan over mediumhigh heat. Add mushrooms and lemon juice. Cook, stirring, for 1 minute. Add carrots, scallions and salt. Cover and cook 7-8 minutes. Sprinkle dill on top and stir well. Cover and set aside.
Melt remaining 2 tablespoons of butter in small saucepan. Place foil rounds on a flat surface and brush with melted butter. Spoon equal portions of carrot mixture on each circle slightly below the center, leaving margin large enough to fold over.
Lay a slice of salmon over each mound of vegetables. Sprinkle each serving with a tablespoon of shallots, a tablespoon of wine and salt and pepper.
Fold foil to completely enclose the contents, leaving some room for expansion. Crimp seal as tightly as possible. Arrange packages on baking sheet and bake for 8 minutes.
Serves 6