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Cooking en papillote is perfect for weeknight meals. Here, the salmon stays moist, but there's a hitch: The lovely, fresh sugar snaps and spinach will no longer be bright green. But they will be tasty.
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Early Spring Salmon Packets
Based on a recipe from “Eat What You Love,” by Marlene Koch (Running Press, 2010).
2 medium shallots
3 large Roma tomatoes
2 tablespoons white vermouth or white wine (may substitute unsweetened apple juice)
6 to 8 basil leaves
Dash crushed red pepper flakes
2 teaspoons ginger juice (optional; may substitute 2 teaspoons roasted garlic)
2 teaspoons toasted sesame oil
2 teaspoons extra-virgin olive oil
8 ounces sugar snap peas, preferably fresh
6 ounces spinach leaves
4 5-ounce skin-on or skinless salmon fillets, preferably center-cut
-- Bonnie Benwick
The Food Section
March 30, 2010; 5:00 PM ET
Categories: Recipes , Shopping | Tags: Bonnie Benwick, Dinner in Minutes, recipes, shopping
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