Ingredients

The following ingredients have 4 Servings
  • 4 6 oz salmon fillets ((skinless) )
  • 8 orange slices
  • 6 tsps butter
  • 1/4 cup chopped fennel fronds
  • 3/4 cup champagne ((or any dry sparkling wine))
  • 1/4 tsp kosher salt

Instruction

  • Cut 4 pieces of parchment paper about 15 X 24 ". Fold in half crosswise. Draw half a heart on each piece. The fold is the center of the heart. Cut out the hear and open it flat.
  • Preheat oven to 425 degrees. See Note 1.
  • Lay 2 orange slices along the fold. Place a salmon fillet on top of the oranges slices. Top with 1 1/2 tsps butter and 1 Tbsp fennel fronds. Pour 3 Tbsp champagne over the fillet.
  • Start at the top of the heart and vold the edges of the parchment, sealing the edge all along. Twist the end tip to ensure the packet is sealed. It is important that the packet is sealed or you fillet won't steam.
  • Repeat with the remaining 3 fillets.
  • Bake for about 18 minutes. Remove from oven and allow packet to stand 5 minutes. See Note 2.
  • Open packets carefully Transfer the salmon and sauce each persons plate. Finish with sea salt if desired.