Ingredients
2 tbsp butter, room temperature
Four 6-oz salmon fillets
salt and pepper
1 small bulb fennel, cleaned and
shaved thin with a mandoline
4 oz Niçoise olives, pitted
1 tsp orange zest
2 oranges, peeled and segmented
1 cup “pee wee” potatoes, blanched
2 sprigs thyme, chopped
1 tsp coriander seed
1 1/2 cup white wine
Method
Preheat oven to 400˚F. Fold a piece of parchment paper in half and cut paper into half a heart, discarding the extra paper. Unfold and lay the paper on a work table. Repeat three more times. Spread butter over the parchment paper from end to end (this is very important). Place salmon on the left side of the paper and season with salt and pepper. Place all the remaining ingredients, except the wine, in a bowl and toss well with salt and pepper. Spoon the fennel mixture evenly over the four salmon. Fold the right side of the paper over the left and starting on the top of the half heart, seal the paper with small folds, working your way to the narrow side, leave the very bottom of the package open. Divide the wine equally into the four packages and seal completely. Place salmon on baking sheets and put in the oven for 12 to 15 minutes, until the paper has puffed and starts to brown. Remove from the oven and serve immediately.
