Coho and Zucchini en Papillote with Millet [partial fail]

I may sound like a total mom when I tell you this, but it will give you a frame of reference on how controlling and organized I am when cooking: Before I go grocery shopping I research what is on sale at the grocery store that I want to make and then I build my weekly plan of dinners around that. It takes a little bit of time because I also research recipes I want to try if they're new to me.

Sometimes I find some crazy deals at our local store, New Seasons, or some of the co-ops in the area. One time I actually found fresh Albacore Tuna steaks at $4/lb. This is crazy good deal so I proceeded to buy six steaks both for my brother and I to split. Today was something like that when I saw New Seasons had Coho steaks for $6.99/lb. Not wanting to use any of the salmon recipes in my repertoire I decided on this new one.


I, unfortunately, forgot the shallot for this dish so I sent Will to the store to pick one up, amongst other things. While waiting for Will to return I relaxed and sipped on a delicious pinot. Of course living in the Pacific Northwest, and working in the wine industry, I had to have pinot with this dish, so I cracked open a bottle of 2006 Archery Summit Red Hills Estate from my cellar.


The original recipe is for one and also had no carbohydrate so I adapted a little for two and included some millet (gluten free), which has as much protein and nutritional value as wheat. Also the recipe calls for skinless fillets of salmon, but the steaks were on sale so I had to increase temp and cook time slightly.

Also, I forgot about the millet so that was a partial fail. It was overcooked and had the consistency of grits so I left it out. Other than that the salmon was lovely. The zucchini was really flavorful, in the future I would increase the amount of zucchini the recipe called for, maybe even sub another summer squash.

Coho and Zucchini en Papillote, serves 2
Adapted from Martha Stewart


Ingredients
2 small zucchinis, halved length wise and thinly sliced
1 shallot, thinly sliced
2 tablespoons butter, cut into cubes
1/2 teaspoon dried dill weed
4 lemon slices
1 tablespoon lemon juice
coarse salt and ground pepper
2 Coho Salmon Steaks, seasoned with salt and pepper and olive oil

Preheat oven to 375 degrees. Cut and fold two large pieces (15x16) of parchment paper in half. [it might help to roll up the parchment paper to make it easier when folding it into a pocket in a later step] Unfold paper and place on a baking sheet.

On one side of crease, mound zucchini and top with shallots, butter, dill and lemon wedges. Season with salt and pepper (I used volcanic salt from Will's sister, which was delicious, but any coarse salt will do.) and top with Coho steak.

To close, fold parchment over salmon; making small overlapping pleats all the way around zucchini and salmon, creating a semi-circular packet. Place baking sheet in oven and bake until salmon is opaque, 
18 to 20 minutes.

Place packets on plates and cut open to serve, or lift out with a spatula onto plates (optional).

*There are bones so remember to carefully remove before eating



You might have noticed a questionable looking dessert item in the picture of my previous post. Well, it was a Carrot Cake bar with frosting and it was gluten free. I had it for dessert and it was delicious!