Salmon In Parchment Paper
1 TBSP butter
1 TBSP capers
1 clove garlic, finely chopped
1 lb portobello mushrooms
1 dash salt
1 dash pepper
1 whole shallots, thinly sliced
3 ounces fresh spinach
2 – 6oz salmon fillets, skinless
1 whole lemon, sliced
1. Preheat oven to 400 degrees. Place a rimmed baking sheet in oven to heat. Cut parchment paper to size, approximately 12X15 — fold in half lengthwise.
2. Stir together butter, capers, parsley, and garlic in a small bowl; set aside.
3. Divide mushrooms between parchment rectangles, layering them in stacks to form a bed (slightly larger than the salmon fillet) to one side of the crease.
4. Top each bed of mushrooms with one quarter of the shallots followed by half the spinach. Place salmon fillets on top of spinach. Divide remaining shallots evenly between packets. Top each salmon filet with 2 lemon slices. Dot with caper butter, season with salt and pepper.
5. Fold parchment paper over ingredients at crease. Starting with one end of the paper and keeping edges together, make small overlapping pleats the entire length of the paper, creasing tightly as you go and shaping the edge into an arc. The packet should resemble a half moon.
6. Carefully transfer packets to preheated baking sheet. Bake until packets have puffed, 15-18 minutes. Serve immediately, opening packets at the table. Garnish with remaining lemon slices.