Salmon en Papillote

• 2 (6 ounce) skinned salmon fillets
• 1 cup fresh bite-sized pieces spinach
• 12 red pepper, cut in strips
• 12 yellow pepper, cut in strips
• 12 green pepper, cut in strips
• 1 tablespoon shallots or 1 tablespoon onion, peeled and chopped
• 4 slices lemons
• 2 tablespoons cilantro leaves
• 14 cup pinot noir wine or 14 cup other red wine
• 1 pinch salt

1. Preheat oven to 450 degrees F (230 degrees C).
2. Cut two 18-inch (45-cm) long rectangles of parchment paper.
3. Place a salmon fillet on each parchment paper rectangle.
4. Divide half the spinach leaves, peppers, shallots, lemon slices and cilantro between each package, layering ingredients on top of salmon.
5. Sprinkle 2 T (30 ml) of wine and a little salt over each serving.
6. Gather the corners of the parchment toward the centre and twist tightly to seal each package.
7. Tie off at the top with twine to fasten.
8. Place the packets on a cookie sheet and bake on the centre rack of the oven for 15 minutes.
9. Let stand for 2 to 3 minutes.
10. Serve parchment packages unopened.
11. Slice open at the table to release the aromas.
12. Makes 2 servings.
13. Recipe doubles easily.

salmon, fresh bite, red pepper, yellow pepper, green pepper, shallots, lemons, cilantro, noir wine, salt

Taken from www.food.com/recipe/salmon-en-papillote-56150 (may not work)