Salmon En Papillote, with Basil Butter

Grilling and searing are, of course, great ways to serve salmon. But I also love poaching and steaming fish to retain all the flavorful natural juices. Wrapping them in foil (paper is used traditionally, but foil works very well) along with aromatic ingredients bring out the best in the tender fish. It's a must if you haven't tried this yet. 

Salmon En Papillote with Basil Butter

Salmon En Papillote
Serves 4
Ingredients
Salmon

• 4 salmon fillets
• 1/4lb basil butter (recipe follows)
• 8 tomato slices
• 4 lemon slices
• 4 bay leaves
• salt, pepper, and paprika

Basil Butter

• 15 basil leaves
• 3 garlic cloves, peeled
• 1/4 tsp cayenne pepper
• 1/4lb unsalted butter
• few drops of lemon juice
• salt and white pepper

Recipe

1. Preheat oven to 325F.
2. To make basil butter, blend basil and garlic in a food processor. Add remaining ingredients and season with salt and pepper to taste. Blend until well combined. 
3. Place each salmon fillet on 2 layers of aluminum foil. Place a spoonful of basil butter on each fillet and top each with a slice of tomato. Add a lemon slice and a bay leaf each. Season and seal foil tightly. 
4. Place foil packages in oven. Cook for 25 to 30 minutes. 
5. Be careful of steam and juice when you open up the foil. The best way is to place those on plates and use forks to open them up slowly. Serve immediately.