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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.

The boldface items are for your shopping list; to view the entire recipe, click on the recipe title.

(James M. Thresher for The Washington Post)

Early Spring Salmon Packets
4 servings

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

By 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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I wonder if one could use banana leaves for the wrapping. We use them for our annual tamale making event. The ingredients sound perfect for this method and banana leaves make a lovely impression on the table.


Posted by: FairlingtonBlade | March 31, 2010 10:19 PM | Report abuse

Nice. Be sure to form a fairly tight seal so the fish stays moist. If you try it this way, report back.

Posted by: benwickb | April 2, 2010 9:59 AM | Report abuse

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