Shiitake and Pea Shoot Salmon En Papillote by Heather

"En Papillote" is just a fancy French way to say that something was cooked within parchment paper.  The parchment paper is shaped into a little sealed bag to hold the salmon, which essentially steams it in the oven, so the end result is a flavored, juicy piece of salmon!  I served this dish with Rachel's bok choy recipe, which you can access here.



Serves 2

Ingredients:
2 6-8 oz. salmon filets
carton of fresh pea shoots (you only need about 8 shoots per fish)
1/2 cup chopped shiitake mushrooms
1 tbs. grated ginger
1 tsp. soy sauce
1 tbs. lemon juice
1 tsp. honey
2 dashes red pepper flakes
1/2 tsp. rice vinegar
1 tsp. olive oil
parchment paper



Preheat oven to 400 degrees.

Combine the mushrooms, ginger, soy sauce, lemon, honey, red pepper flakes, rice vinegar and olive oil in a bowl.  Set aside and let marinate for about 5 minutes.

Take two square sheets of parchment paper and fold them in half diagonally.  Open one piece of parchment paper, and place 1 piece of fish on one side of the crease.  Scoop 1 half of the mushroom marinade and juices on top of the fish.



Fold parchment over ingredients, making overlapping pleats to seal.  Repeat process with other piece of fish.  It should look like this:





Place parchment parcels on a baking sheet and bake in oven for 15 minutes for medium rare. You'll know the fish is ready when its opaque and looks like this:

Remove from parchment paper, and top with pea shoots!