Same en papillote--parchment paper-- process, but festive, family-style!
Soft and flaky, full of punchy flavor. Make this recipe once, and you'll have it memorized. Make it a second time, and you can practically do it blindfolded. Enjoy!
If you don't care for dill, use dried basil!
Notes: Dijon mustard is Grey Poupon.
PAPER-BAKED SALMON SLAB WITH DIJON & DILL
Ingredients: 2- 2 1/2 lbs. salmon slab fillet, 2 tbsp. Dijon mustard, 1 tbsp. dried dill, sea salt, pepper, and two sheets of parchment paper.
1. Preheat oven to 400* F.
2. Lay the salmon slab on a piece of parchment paper and season with sea salt and pepper to your taste.
3. Spread over the Dijon mustard, then follow with the dill.
4. Place the second sheet of parchment over the salmon, then pinch around to make a pocket. Don't worry if it touches the top of the salmon.
5. Place pouch on a baking sheet and cook for *20-25 minutes (see note). Remove, and let rest for 5 minutes before serving.
*Cook time is for medium, which is not quite cooked through. The center will be warm, not hot. If you like under-cooked salmon with a thick red stripe in the center, go for 16-18 minutes. If you cook to temperature, 130-135 is cooked through, and 120-125 is medium-rare.