Recipe By
: Accents of the Orient
Serving Size
: 4 Preparation Time :0:30
Categories
: Main Dish
Seafood
Amount Measure Ingredient -- Preparation Method
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2 Lg Leeks -- well washed
3 Tbsp Unsalted Butter
1 Sm Zucchini -- cut into 20 slices
1 Lb Salmon Fillet -- 4 equal pieces
1/2 Lb Tomatoes -- cored, seeded, cubed
1/4 C Cilantro
2 Tbsp Szechwan Peppercorns -- toasted in a skillet
4 Tsp Fish Sauce
4 Pc Parchment Paper -- 18 in.
Preheat oven to 400°.
Cut the green tops off the leeks and discard
them. Cut the white parts into long,
thin strips. Melt the butter in a small
skillet over medium-high heat. Add the
leeks and saute until soft but not browned, about 2 minutes.
Place 4 sheets of parchment paper, each about 18
inches long, on your work surface.
Place 1/4 of the leeks on each sheet, arranging them about 5 minutes up
from the bottom of the shorter side.
Overlap 5 zucchini slices on top of each pile of leeks. Place a piece of salmon over each portion of
zucchini slice, then sprinkle the tomatoes and cilantro evenly over the
salmon. Grind some peppercorns on top
and sprinkle 1 teaspoon fish sauce over each portion. Fold the paper over to cover the fish, then seal the edges all
around, making neat half-moons. Place
the packages on a baking sheet and bake in the preheated oven for 10 minutes.
Serve each person an unopened package, or slit the
packages open in the kitchen and slide the contents of each onto a dinner
plate.