Salmon en Papillote with Basil Butter

By carvalhohm

Ingredients

• 4 salmon steaks
• 1 tbsp basil butter (recipe below)
• 4 slices tomato
• 4 slices lemon
• 4 Bay leaves
• 4 pinches Salt to taste
• 4 pinches pepper to taste
• 1 pinches paprika to taste

Details

Adapted from flavorwavecooking.com

Preparation

Step 1

Place each salmon steak on double piece of aluminum foil. Place a tablespoon of basil butter on each steak and top with slice of tomato. Add lemon slice and bay leaf. Season to taste and seal packages.

Place foil packages, 2 on lower rack and 2 on upper rack. Cook 10 minutes at 400°F. After 10 minutes, switch packages, two from lower rack to top rack, 2 from upper rack to lower rack, cook 10 minutes at 400°F.

Serve in foil wrapper.

*Basil Butter*
1/2 lb unsalted butter, softened
15 leaves fresh basil, chopped
1 tbsp fresh parsley, chopped
1 shallot, finely chopped
1/4 tsp pepper
1/4 tsp paprika
2 drops Tabasco sauce
2 drops lemon juice

Place all ingredients in Flavorwave Turbo Stick mixer bowl. Blend until combined.

Transfer butter to large sheet of plastic wrap. Shape butter into cylindrical tube, roll plastic wrap and twist ends shut.

Freeze.

Use as needed.

Servings: 4