salmon en papillote

Proverb of the moment: I wish that I knew what I know now, when I was younger.

{Okay, I admit, I did not come up with this catchy little maxim. It’s actually from a Rod Stewart song that plays at the end of the Wes Anderson film Rushmore}

The validity of this statement still stands all the same. I wish I knew what I know now (which is not very much as I am only 23) when I was younger. How differently I would have acted in high school, even college!

And what wisdom will I accrue by the time I am twice this age? I wish I could know that already too, although I am sure I can only actually learn those pearls through years and years of experience.

When I am 50, I hope I will have the type of wisdom built from an eternal perspective. I hope that I will know that spending time with family trumps all else. I am sure I will look back and wonder how I concerned myself so anxiously over all the little details of my young life. Sounds like I should really spend more time with my elders…

ready to seal and stick in the oven...

Salmon en Papillote

I got this idea from a Dorie Greenspan cookbook. Since I perceive that she is very particular about reprinting her recipes (I gather this much from other blogs, who despite showcasing her beautiful food, never offer the actual recipes), I will just vaguely offer some direction as to how you can recreate this suuuuuper simple meal.

Preheat your oven to 475. Prepare 2 large squares of foil by sprinkling them with some olive oil. Lay 2 basil leaves on the center of each foil and place the salmon on top, skin side down. Drizzle olive oil over the top, then salt and pepper. Slice about 8 cherry tomatoes in half and divide between the two foils (lay alongside each salmon piece). Thinly slice a lemon and place 3 of the thin slices on each piece of salmon. Squeeze whatever juice you can salvage from the rest of the lemon over the pieces of salmon. Place 1 or 2 basil leaves on top of each piece of salmon. Slice 1 green onion (white parts included) and distribute between the two foils. Now tightly seal your packet, making sure they are airtight but have space above each piece of salmon. Put the foil packets in your preheated oven and bake for 10-12 minutes. Theses turned out beautifully after 12 minutes for me- either dump (umm, carefully slide) the contents of each packet onto a deep dish plate (the packet will create wonderfully tasty juices) or serve 'en papillote' (in its foil packet)!