Papillote North X Northwest

• 4 sheets parchment paper, each 12" x 12"
• 1 tablespoon unsalted butter, softened
• 1 1/2 pound wild salmon, or enough depending on size for four individual portions
• 1 watermelon radish about the size of a lime
• 4 tablespoons chopped shallots
• 4 splashes white wine
• 1/4 cup fresh dill, roughly chopped and divided for serving*
• salt and pepper

1. Heat the oven to 400F
2. Fold the parchment paper in half and cut to a heart shape when unfolded
3. Rub the inside surface of parchment with butter
4. Place one portion of salmon on each sheet
5. Top each portion with a slice of one, watermelon radish about .25 cm thick, a tablespoon of shallots, and about one teaspoon of dill. Season with salt and pepper
6. Splash each portion with white wine and fold and crimp the packets tightly closed working from the bottom point through the rounded portion at the top
7. Bake for 12 minutes
8. Serve in the packets, each guest opening their own
9. *Keep remaining dill for added garnish at table

parchment, unsalted butter, salmon, watermelon radish, shallots, white wine, fresh dill, salt

Taken from food52.com/recipes/58515-papillote-north-x-northwest (may not work)